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Author Notes: 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
Serves 1 cake or 12 cupcakes
- 2 cans of coconut cream (try Trader Joe's Extra Thick & Rich Coconut Cream)
- 1 tablespoon agave syrup
- 1/2 teaspoon vanilla extract
- 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/