Maple-Vanilla Coconut Butter Frosting

Maple-Vanilla Coconut Butter Frosting
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Nutritional Info
  • Servings Per Recipe: 18
  • 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

View full nutritional breakdown of Maple-Vanilla Coconut Butter Frosting calories by ingredient
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Submitted by: BUDGETMOM


Clean and Healthy Paleo frosting
Great for pumpkin or gingerbread spiced cakes
Clean and Healthy Paleo frosting
Great for pumpkin or gingerbread spiced cakes

Number of Servings: 18


    5 Tbsp coconut butter
    1/2 cup coconut oil
    1/2 tablespoon honey
    1 tablespoon maple syrup
    1 teaspoon pure vanilla extract


Cut recipe in half if needed to frost cakes for 9 servings.


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 donít have a mixer, a whisk will work

NOTE: I almost always over-heat the coconut oil and coconut butter, and it gets liquidy. Hereís 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 itís 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.


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