Coconut Milk Frosting
This vegan coconut milk buttercream icing is totally plant-based, great to top any cake or dessert! A light and creamy vegan buttercream icing. Instead of making a traditional buttercream with real butter, I used coconut milk which has a great consistency.
Servings: 8 servings
Calories: 117kcal
Cost: $2
Ingredients
- 1/2 cup Coconut milk full fat
- 2 cups powdered sugar
- 1 teaspoon lemon juice
- 1 teaspoon pure vanilla extract
Instructions
- In a large bowl, add the coconut milk, powdered sugar, lemon juice, and vanilla extract.
- Whip with a hand mixer for 3 minutes until the icing is light and fluffy.
- If the frosting is too thin, add a little more powdered sugar until buttercream begins to thicken.
Notes
Additions and Substitutions
Instead of vanilla extract, you could try making this recipe with almond extract or another extract (like lemon).
You could omit the lemon juice or use bottled lemon juice if desired.
Nutrition
Calories: 117kcal | Carbohydrates: 23g | Protein: 0.3g | Fat: 3g | Saturated Fat: 3g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.1g | Sodium: 2mg | Potassium: 33mg | Fiber: 0.001g | Sugar: 22g | Vitamin A: 0.04IU | Vitamin C: 0.4mg | Calcium: 3mg | Iron: 0.5mg