Vegan Buttercream Frosting
A fluffy white vanilla buttercream-style frosting - veganized with coconut oil.
Servings 12 servings (2 cups)
Calories 131kcal
Ingredients
- 1 cup coconut oil *see instructions
- 1 tsp vanilla extract
- 2⅓ cups powdered sugar
- 2 tsp vegetable oil
- 3-4 tsp agave syrup (maple syrup or corn syrup OK)
Instructions
- Melt the coconut oil in the microwave for about 1 minute, then stir it until all the solid bits are dissolved. Place it in the freezer for 25 minutes or until it has solidified.
- Allow the coconut oil to come to room temperature before proceeding. If it is too cold/hard, breaking it up with a fork and a hand mixer will help it soften.
- Whip the room-temp coconut oil with a hand mixer until it's creamy. Check for any chunks and crush them up.
- Cream the vanilla extract with the coconut oil.
- Mix in the powdered sugar in 3 goes, then add in the syrup and oil and whisk until light and fluffy, about 2 more minutes.
Notes
- If you put the completed frosting in the fridge, it will harden, so it's best to make it on the same day that you need it.
- Use clear imitation vanilla extract to get a more true white frosting.
Nutrition
Serving: 30g | Calories: 131kcal | Carbohydrates: 28g | Protein: 1g | Fat: 2g | Saturated Fat: 2g | Sodium: 1mg | Sugar: 27g | Iron: 1mg