Not everyone can eat the traditional dairy, buttery frosting that is ever present on most desserts but of course they do want something delicious, natural and so frosting-esque that no one will really know the difference anyway! —Ellen Francis
1 cake or 12 cupcakes
cans of coconut cream (try Trader Joe's Extra Thick & Rich Coconut Cream)
Place the 2 cans of coconut cream in the coolest part of the refrigerator for about 5 hours (or overnight). This will allow the coconut cream to chill.
When your coconut cream has been chilled, take out your electric mixer and put the bowl and beaters in the freezer for 5 minutes
Take the cans of coconut cream out of the fridge and flip them upside-down. If there is any liquid in the cans, pour it into a bowl. You don't need it for this recipe but you can use it for smoothies or baking. There may be no liquid at all, depending on the coconut cream you're using.
Set up the mixer with the cold bowl and beaters. Scoop or scrape out the coconut cream from the cans and put it into bowl.
Start whipping, adding the agave syrup and vanilla extract. it should become very thick. Taste and add more agave or vanilla to taste.
Other flavorings can be added, for example maple syrup, chocolate, strawberries, lemon---it's very versatile!
This frosting is wonderful on the Amazing No Bake Watermelon Cake...http://veganamericanprincess.com/amazing-easy-no-bake-watermelon-cake/
This recipe was inspired by a recipe on Oh She Glows which uses Coconut Milk....http://ohsheglows.com/2012/08/30/coconut-whipped-cream-a-step-by-step-photo-tutorial/