Maple-Vanilla Coconut Butter Frosting
- Number of Servings: 18
Ingredients
5 Tbsp coconut butter1/2 cup coconut oil1/2 tablespoon honey1 tablespoon maple syrup1 teaspoon pure vanilla extract
Place the coconut butter and coconut oil in a microwave-safe dish and heat until softened, but not melted. The length of time you need to nuke it will depend on the temperature in your house, so start with 30-second increments and repeat until you get the right consistency. Place the coconut butter and oil in a large mixing bowl, then add the honey, maple syrup, and vanilla extract. Beat until fluffy with a standing or hand mixer. If you don’t have a mixer, a whisk will work
NOTE: I almost always over-heat the coconut oil and coconut butter, and it gets liquidy. Here’s what to do: mix it per the instructions above, then let it sit at room temperature. As it cools, it will thicken a bit. When it’s the consistency of very thick honey, drizzle it on top of the cold cake. It will tighten up like a frosting glaze, then refrigerate.
Serving Size: 16 servings
Number of Servings: 18
Recipe submitted by SparkPeople user BUDGETMOM.
NOTE: I almost always over-heat the coconut oil and coconut butter, and it gets liquidy. Here’s what to do: mix it per the instructions above, then let it sit at room temperature. As it cools, it will thicken a bit. When it’s the consistency of very thick honey, drizzle it on top of the cold cake. It will tighten up like a frosting glaze, then refrigerate.
Serving Size: 16 servings
Number of Servings: 18
Recipe submitted by SparkPeople user BUDGETMOM.
Nutritional Info Amount Per Serving
- Calories: 83.4
- Total Fat: 8.6 g
- Cholesterol: 0.0 mg
- Sodium: 1.5 mg
- Total Carbs: 2.2 g
- Dietary Fiber: 0.7 g
- Protein: 0.3 g
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