I created a quick meal for my lactose intolerant friend.
| Prep Time: | 5 mins |
| Cook Time: | 5 mins |
| Total Time: | 10 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- ½ cup coconut oil
- 2 cups confectioners’ sugar, or as needed
- 1 teaspoon vanilla extract
Instructions
- Microwave coconut oil until melted, 30 to 45 seconds.
- Beat coconut oil, confectioners’ sugar, and vanilla extract together in a bowl with a hand mixer until desired consistency is reached.
- For a richer flavor but still coconuty taste, substitute 1/4 cup butter and 1/4 cup coconut oil for the coconut oil.
- You can use either refined of unrefined coconut oil.
Reviews
I added honey and peanut butter and it was amazing!!!
Easy recipe and turned out well. I actually added a few teaspoons of milk. The texture is good and perfect to use for my daughter’s cupcakes for her birthday as she has many food allergies. Thanks for sharing the recipe!
Really good! Definitely recommend. Gonna need just a little bit more of coconut oil though.
Great little recipe – took awhile to get the consistency I liked…. so I let adding the powdered the sugar until it sufficed. It isn’t a creamy kind of frosting, there are lumps but if you whisk it enough, the lumps gets smaller and looks nice.
I made this recipe as written. It turned out so good! Didn’t use liquid coconut oil, used the solidified oil and it didn’t turn out oily at all. Didn’t add any other ingredients.
great base. I used half and half of butter and coconut oil melted in the microwave as suggested. to get it too cream, I added about 1.5 tbls of warmed almond milk. it does have a wonderful coconut flavor. this is a keeper.
Turned out as expected go my gluten free cake. I just added 2/3 c powdered cocoa for chocolate frosting. The whole point for me is the better fat content. I don’t do any sugar so this tasted excellent.
Definitely oily. I started with powdered sugar and vanilla and gradually added the coconut oil. The oil soaked into the powdered sugar very quickly and I only added a couple of tablespoons before I switched tactics and started adding coffee creamer (also lactose free for my mother-in-law) until the consistency was to my liking.
I had high hopes for this, but it just didn’t turn out. It was extremely thick and lumpy. I tried adding a tbsp of coconut milk, and just turned it into lumpy soup. I was only able to salvage it by adding 3 sticks (24 TBSP) butter and whipping it into submission. Sorry, guess you can’t make frosting without butter.
Did not like it. Too oily.
I made it but I used equal parts of real room temperature butter to coconut oil paste and blended it well till light and fluffy and well mixed. Then I added vanilla and coconut extract blended more and added 1/2 cup heavy whipping cream mixed on medium then slowly added confectioners Sugar. Till desired consistency. Oh my they were delish..
I didn’t try melting the coconut oil… mistake.. need to do that. to fix the really dry crumbly start I added equal part of veg. shortening and a few teaspoons of almond milk. I also added artificial strawberry flavoring to match my strawberry cupcakes. I probably added powedered sugar in the ratio suggested here but I have made the wilton’s icing so many times I kind of know how to judge sugar to fat to liquid ratios to get a good product. This tasted better than wiltons due to the coconut flavor.
I made a version of this. I used half butter as well as the coconut oil. 1/2 C.sugar 1 1/2 TBS.flour 1/3 C.barely warm milk & 1 tsp vanilla. Turns out wonderful. Light and fluffy like whip cream!