Coconut Oil Frosting Recipe: How to Create Dairy Free Frosting with Coconut Oil (2024)

FAQs

Can you use oil instead of butter in frosting? ›

This beautiful, pale green olive oil glaze comes together super quickly! It's great on cookies, cakes, and cupcakes. Plus, it's a great recipe to have up your sleeve to accommodate vegan diets (or when you've run out of butter)!

You can vary the thickness of this icing by adding more or less coconut milk to it. You can also add more coconut butter to it and warm it again to thicken it further if you find it's too thin.

The very best substitute for coconut oil in baking is the same amount of butter! Because butter is also solid at room temperature, the properties are similar. Vegan butter works as a plant-based option, and there lots of great vegan butter brands on the market (Miyokos and others).

To thicken vegan icing, you can use a combination of maple syrup, coconut cream and cornstarch. Start by adding 1/4 cup of cornstarch to 1/4 cup of maple syrup in a small pot on medium heat. Stir until it becomes a thick paste and then add in 1/2 cup of coconut cream.

What about substituting oil for butter? Depending on the type of oil, it can add complex flavor and welcome moisture to your baked goods. A good rule of thumb is to replace about 3/4 of the butter in a recipe with olive, canola, or vegetable oil. (If the recipe calls for 1 cup butter, use ¾ cup oil.)

Coconut Cream: Whip a few tablespoons with softened, refined coconut oil in a stand mixer or with an electric beater to emulsify the mixture. This is an especially great substitute when making frosting. Nut Butters: Mix with coconut sugar for quick cookie dough.

Silken Tofu

Silken tofu is made from soy milk so it should make sense that it is also a great coconut milk substitute! It is a great dairy-free alternative or vegan substitute for coconut milk in baking. Silken tofu is a great way to provide moisture and a creamy texture to recipes that is similar to yogurt.

Most frostings contain powdered sugar, or icing sugar, and the most common way to thicken a runny frosting is by gradually mixing in a bit more powdered sugar to offset the liquid ingredients. Sprinkle in 1 to 2 tbsp (15 to 30 mL) of powdered sugar at a time, then stir it in and check the consistency.

Most frostings are made with powdered sugar (otherwise known as confectioners' sugar or icing sugar), which contains cornstarch to prevent it from caking. Adding more powdered sugar can be an effective way and the easiest way of absorbing too much liquid to achieve thicker frosting.

The texture of your dish is equally as important as the flavor. Adding a bit of extra liquid will help avoid a dry or brittle bake. Using coconut oil as a vegan butter substitute in baking adds dimension to the recipe's flavor profile and results in a lighter, less dense finished product.

Will coconut oil make my cake taste like coconut? ›

I suggest using refined coconut oil, which doesn't have a coconut-y flavor. Unrefined (or virgin) will also work, but you'll be able to taste it in the cake.

For baked goods that require solid fats, either choice will work, it really just depends on the flavor you desire. Coconut oil will lend a light, slightly sweet flavor versus butter's, well…, buttery flavor!

Add a little dairy.

If you want to take it to the next level, fold in some freshly whipped cream (whipped cream from a canister will turn to liquid, so make sure you whip the cream yourself) for an ultra delicate texture. If you want to add a little bit of tanginess and creaminess, whip in some softened cream cheese.

Use immediately or store frosting in the refrigerator for up to 1 week or in the freezer up to 1 month.

Swapping olive oil for butter cuts saturated fat. Plus, good olive oil adds a wonderful, nuanced flavor to baked goods and keeps them moist. Olive oil also contributes to a special, textured "crumb." To help you with your holiday baking, we've assembled a Q&A on baking with olive oil.

Texture:Cakes made with oil tend to be moister and have a more tender crumb. Oil coats the flour proteins better than butter, resulting in a softer texture. Cakes made with butter can have a richer flavor and a slightly firmer texture. Butter contributes to a more traditional and dense cake structure.

If you decide to add oil to your buttercream frosting, it's important to consider the overall balance of the recipe and adjust the quantity of oil accordingly. Start with a small amount and gradually add more until you achieve the desired consistency and flavor.

But the recipe here proves you can make buttercream without the butter (!) by substituting coconut oil. The result is so creamy and delicious that even people who can eat butter for days are gonna clamor for it. Before you break out the mixer, though, you need to know a few things about using coconut oil.