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This frosting recipe uses coconut butter (also known as coconut mana) and coconut milk to make spreadable dairy-free frosting. Coconut butter and coconut oil are two different ingredients. Coconut oil is the oil that's been extracted from the coconut solids, and coconut butter is the coconut solids that has been ground into a paste. In general, coconut butter is a bit firmer as a solid at room.
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Instructions. In the bowl of a hand or stand mixer fitted with the paddle attachment cream the 1 cup butter and 4 cups confectioners sugar on low speed moving up to medium as the sugar mixes in. Continue to mix on medium speed for 1 minute. Stop the mixer and scrape down the sides of the bowl.
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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.
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Mix 1/3 cup of melted refined coconut oil with 1/2 cup of powdered sugar. Then add 1/4 tsp of cinnamon and a sprinkle of nutmeg. This cinnamon icing is perfect for frosting vegan sugar cookies , vegan shortbread cookies, or drizzling over vegan oatmeal cookies . I also love this icing on my eggnog-flavored vegan bundt cake pictured above.
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Instructions. Chill bowl for at least 30 minutes before starting the frosting. In the chilled bowl, add coconut oil. Sieve powdered/icing sugar into the same bowl. With a hand mixer, beat coconut oil and sugar until light and creamy, about 8-10 minutes.
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This yummy frosting looks like coconut oil, but a good stir turns it into a silky, flavorful mix. It's minimally sweet and has hits of salt and real vanilla that make it taste like homemade.
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Instructions. Place butter in a large bowl and beat with an electric mixer until light and fluffy, 2-3 minutes. Add sugar, one cup at a time, and beat until combined — it will be thick. Beat in coconut extract. Add coconut cream (ensure it is well stirred), a little at a time, and beat on high speed until light and fluffy.
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steps: "cream" the coconut oil until it breaks up and gets nice and smooth. add in 1/4 of the powdered sugar, the vanilla and 2 tablespoons of soy milk. mix together until nice and smooth. keep adding powdered sugar along with tablespoons of soy milk as needed until everything is combined - you don't want any clumps of powdered sugar or coconut.
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Coconut oil frosting offers a healthier alternative to traditional buttercream frosting. Packed with medium-chain triglycerides (MCTs), coconut oil is believed to boost metabolism, aid in weight loss, and provide a quick energy boost. So, you can have your cake and eat it too, guilt-free! Easy vegan coconut oil dairy free frosting recipe
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If you want the mixture to be thinner, add water or plant-based milk to the mixture. Add liquid incrementally and use your electric mixer to reach your desired result. To thicken, add a mixture of flour and water 50/50 to the recipe and stir together with the electric mixer.
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1. In the bowl of a stand mixer fitted with the paddle attachment, cream the coconut oil until it's smooth and free of lumps. 2. Add 2 cups of the confectioners' sugar, and resume mixing on low speed. Increase the speed once the sugar has been completely mixed in, and add the vanilla or coconut extract and salt. 3.
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Place over high heat until steaming-hot, then adjust temperature to maintain a gentle simmer. Combine egg whites, turbinado sugar, salt, cream of tartar, and vanilla seeds in the bowl of a stand mixer. Set over steaming water, stirring and scraping constantly with a flexible spatula, until egg whites reach 185°F (85°C).
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Instructions. Using a handheld mixer or stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until smooth and creamy, about 5 minutes. Add 2 cups of confectioner's sugar, beat on medium-low speed until most of the sugar is moistened.
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Directions. Microwave coconut oil until melted, 30 to 45 seconds. Beat coconut oil, confectioners' sugar, and vanilla extract together in a bowl with a hand mixer until desired consistency is reached.
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Sift the powdered sugar to create a fine texture with no crumbs. Set aside. Using an electric mixer, cream the coconut oil until fluffy and light (about 2 minutes). Slowly incorporate about 2/3 of the sifted powdered sugar and continue to mix. Add the vanilla, milk and salt while continuing to mix. Add the remaining powdered sugar and mix until.
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Instructions. In a medium mixing bowl, and using electric beaters, cream together the coconut oil with the vanilla. You'll want to make sure you are using soft coconut oil, which replicates softened butter. Next, slowly pour in powdered sugar, one cup at a time, while keeping your electric beaters going.
