Buttercream Vegan Coconut Oil

By mariannefeldman

Ingredients

• It’s no good for this recipe: If you try make buttercream with it when it has this consistency, it will taste good, but the texture will separate a bit, like the buttercream on this cake:
• CAKE DECORATING BLOG
• How to Make Vegan Buttercream With Coconut Oil
• By Jessie Oleson Moore on January 4, 2015
• Favorited
• Vegan buttercream
• Photos via CakeSpy
• GET CREATIVE DECORATING IDEAS FOR YOUR VEGAN BUTTERCREAM!
• craftsy buttercream guide
• Get insider tricks & inspiration to make beautiful, one-of-a-kind buttercream goodies with this free PDF guide, available exclusively on Craftsy.
• Get My FREE Guide »
• So break out the mixer and get ready for a new taste sensation.
• RECIPE NOTES
• Coconut oil is not butter, and needs to be treated a bit differently to ensure success. Here are some considerations to make sure your buttercream comes out beautifully.
• COCONUT OIL CONSISTENCY
• Too much liquid is not good for buttercream
• Cracked icing
• MAKE SURE YOUR CAKE IS COOLED BEFORE ICING
• Once your cake is iced, store the cake in the refrigerator until you are ready to serve. This buttercream will come to room temperature more rapidly than its butter-containing counterparts.
• FLAVOR NOTES
• Cake icing
• On the flip side, the somewhat mild flavor means you can combine this icing with other flavors and they won’t be overpowered by the coconut. So go ahead, stir in some melted chocolate, fruit, peanut butter, or other flavoring of your choice if you’d like.
• DECORATING WITH COCONUT OIL BUTTERCREAM
• This buttercream can be used to pipe, but it is not appropriate for hot weather, as designs will “wilt” and melt. In general, this buttercream is sensitive to heat, so it might not be the right medium for extremely intricate piping projects.
• Another consideration for decorating is the color of the finished icing. Vanilla extract will give the buttercream a slightly ecru tone. On certain cakes this can be pleasant, but if you want pure white, use clear vanilla extract or coconut extract.
• IF DAIRY IS OK
• If you’re not vegan, you can use half butter in this recipe.
• PAIRING THIS BUTTERCREAM
• Coconut oil icing
• COCONUT OIL BUTTERCREAM
• Yield: about 2 cups
• 1/2 cup coconut oil
• 4-6 cups confectioners’ sugar
• 1 teaspoon vanilla or coconut extract
• pinch salt
• Optional: coconut cream or soy milk, to thin

Preparation

Step 1

STEP 1:
In the bowl of a stand mixer fitted with the paddle attachment, cream the coconut oil until it has become smooth and lump-free.

STEP 2:
Add 2 cups of the confectioners’ sugar, and resume mixing on low speed. Increase the speed once the sugar has been absorbed, and add the vanilla or coconut extract and salt.
3
Add in the remaining sugar, one cup at a time, until the buttercream has reached your desired spreading consistency. If it becomes too thick, add 1-2 teaspoons of coconut cream, soy milk, or other dairy alternative “milk” to thin.