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

FAQs

Can you substitute coconut oil for butter in frosting? ›

Coconut oil is the perfect butter substitute, especially when you're talking frosting. It adds the same creaminess and texture as buttercream, creating a moan-worthy coconut frosting everyone will rave about.

Shredded coconut (for coconut frosting) Add about 1 tbsp (6 g) of shredded coconut into your frosting and see if the consistency improves. If the frosting still seems runny, add another tbsp. Flour (for cooked frosting) Use flour for cooked frostings.

Similar to shortening, coconut oil is a hydrogenated fat that hardens at room temperature—plus, coconut oil is also vegan. Coconut oil makes a great one-to-one swap for shortening, but keep in mind that it might impart a subtle coconut flavor to your baked goods.

Olive oil is an awesome antioxidant-rich and flavourful substitute for butter in most cakes and frostings. Research shows that unrefined olive oil is very stable at high temperatures. This means it is perfect for baking (and frying) as well as enjoying at room temperature in frostings!

What are good vegan butter substitutes? In baking, you can use vegan butter, applesauce, dairy-free yogurt, coconut oil, coconut butter, olive oil, nut butter, mashed banana and mashed avocado. In cooking, you can use olive oil, coconut oil, vegetable stock, or avocado oil to replace butter.

Coconut oil can replace butter in baking at a 1:1 ratio, though it may slightly change the flavor, with some types of coconut oil affecting taste more than others. Unrefined coconut oil tends to taste more like coconut than refined varieties.

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. Continue to stir until it becomes thick and smooth.

Chilling overnight is key or the coconut cream won't harden and will likely be too soft to whip. Before whipping, chill a large mixing bowl in the freezer for 10 minutes! If your coconut whipped cream is too stiff when whipping, add some of the reserved liquid from the can to help it blend smoother and create more air!

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.

Because the shelf life of coconut oil varies depending on its form. Unrefined virgin coconut oil is the longest lasting, boasting a shelf life of up to 3 years when stored properly. On the other hand, refined coconut oil has a much shorter shelf life and should be used within 18 months of opening the jar or bottle.

What is Crisco coconut oil used for? ›

Crisco Refined Organic Coconut Oil is the key ingredient to creating classic plates and diverse dishes. This multifunctional oil will transform your everyday cooking.

It adds stability

When it comes to frosting, it's best to lean into the topping's richness. That means using full-fat ingredients like shortening to your advantage. Although butter has a creamy, sweet taste, it still contains some moisture, making it susceptible to melting — cue, shortening.

Replacing Butter with Oil

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.)

Marshmallows are an excellent choice for decorating a cake if you don't want to use frosting. Marshmallows are a great alternative because they are easy to use, versatile, and affordable.

When the frosting's temperature drops below 69°F (21°C), its butter content will stiffen, bit by bit, until the frosting breaks into a curdled mess.

The Healthpath view. The results of this study indicate that even though coconut oil and butter are both saturated fats, they appear to have different biochemical effects. Based on the data from this study, it seems that coconut oil may be more favourable for cardiovascular health.

To reduce the oil or butter in a recipe, you can replace up to half the amount called for with coconut butter. This will add extra fiber to the recipe, so it may taste slightly “healthier” in that case.

This is because the water content in butter makes it denser than coconut oil. Water molecules have positive and negative ends that are attracted to one another, and therefore pack closer together than fat molecules. This means that 1 cup of butter weighs slightly more than 1 cup of coconut oil (225g versus 210g).

It's easy to swap in coconut oil, olive oil, canola oil, avocado oil, or vegetable oil for margarine. In most recipes, oil is substituted for margarine at a 3:4 ratio. This accounts for any water or other ingredients in the margarine. So, for every cup of margarine in the recipe, use 3/4 cup of oil.