This fluffy cream Vegan Frosting resembles real buttercream. It is perfect on it's own and can be used as a base for chocolate, raspberry or strawberry frosting. I have combined ingredients in my Whipped Coconut Cream and Easy Raspberry Vegan Frosting, two of my most requested recipes to make this amazing creamy vegan buttercream.

It is very easy to make and takes about 15 minutes or less to whip up. You can store it in the fridge and use later.

The first thing you want to do is chill a can of coconut milk. I always have a can or two in my fridge to make Whipped Coconut Cream. Take the can out of the fridge, open with a can opener, pour out the coconut water and scoop out the thick cream and whip it up. It will look like the picture below.

Next, measure out vegetable shortening. I use Organic non-hydrogenated vegetable shortening by Spectrum for this vegan buttercream.

Whip up with a hand held mixer and add desired sweetener, almond extract and vanilla extract. You can use any sweetener you prefer: maple syrup, stevia, powdered coconut sugar, Lakanto, etc. If you use a powdered sweetener, it will make this vegan buttercream a stiffer consistency.

It will be creamy, light and fluffy. Feel free to adjust the texture. If you need this more stiff, you can add more shortening.

Use vegan buttercream to frost cakes or cupcakes.

This recipe created enough frosting for a two-layer cake. I made a gluten free cake with chocolate chips, layered with vegan buttercream and topped with pomegranate seeds and coconut strips. It was beautiful! My family loved it! Fresh fruit adds beauty and color to your desserts.

If you want a chocolate cake, you can use my "Best Gluten Free Chocolate Cupcakes" Recipe.

Looking for more healthy Vegan Frostings, check out my other vegan frosting recipes:

Vegan Chocolate Buttercream Frosting

Coconut Whipped Cream

Chocolate Coconut Whipped Cream

Easy Raspberry Vegan Frosting

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Best Vegan Buttercream

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Author: Ester Perez

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Description

Ingredients

Scale

⅔ cup whipped unsweetend coconut cream from 1 can of coconut milk
1 ¼ cups vegetable shortening (I use Spectrum)
4 Tablespoons Maple Syrup (or preferred sweetener)
1 teaspoon vanilla extract
½ teaspoon almond extract

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Instructions

Chill a can of coconut milk overnight. Turn can upside down, open with can opener and pour off coconut water. Scoop out thick cream and whip.
Add vegetable shortening, maple syrup or preferred sweetener, vanilla and almond extract. Whip with a hand held mixer until creamy and fluffy. Refrigerate until ready to frost.

Category: Dessert

Nutrition

Serving Size: Cake

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Ester Perez

I’m a devoted wife, proud mama, health coach and naturopath passionate about helping others feel their best. Here I share nourishing recipes and simple wellness tips for more energy, balance and vibrant living. Every recipe, photo and video you see is created by me—with love, intention and a whole lot of real food.

Comments

Rose Martine says

January 21, 2020 at 9:33 pm

This looks delicious, and I appreciate all your helpful notes and tips! Bookmarking for this weekend ?

- Ester Perez says
  
  January 22, 2020 at 5:45 pm
  
  Thanks Rose.
  
Rita Peterson says

June 20, 2018 at 12:48 pm

Are you supposed to measure the unsweetend coconut milk (2/3 cup) after it's whipped or before whipping? I measured it after whipping. It looks like it should be more substantial. It's kinda soft.

- Ester Perez says
  
  June 20, 2018 at 1:40 pm
  
  HI Rita,
  
  You measure before whipping. Scoop out the thick part and measure before adding. Warmly, Ester
  
Alicia says

October 29, 2017 at 6:59 pm

Hello! I'm a diving into first-time-vegan-baking by making a cake for my mother in law. I'm excited! This icing looks really delicious - what a great idea to use coconut cream! However, I was wondering if you have a particular reason for using shortening in this icing as opposed to vegan butter? Is it just a personal preference (I notice you use shortening in your other frosting recipes), or is it more about the resulting texture/consistency of the end product? Do you think the structure would still hold up well if I used vegan butter sticks instead? I think the extra flavor from the vegan butter might be nice, but maybe doing half and half would be better (perhaps it would be too rich with all butter)? Appreciate any tips/insight you have as a Vegan Vet! 🙂

Thank you!
The Vegan Newbie

- Ester Perez says
  
  October 30, 2017 at 10:31 am
  
  HI Alicia,
  
  I use the shortening because it holds really well in our hot California weather. I am not sure how good the vegan butter will hold if you had to take the cake or cupcakes for a party and they had to sit out for some time. Also, the vegan butter sticks are pretty salty so if you used half and half, it should probably work out. Please let me know of your results 🙂 Warmly, Ester