Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, vanilla coconut-buttercream frosting. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Vanilla Coconut-Buttercream Frosting is one of the most popular of current trending foods on earth. It is easy, it is fast, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look fantastic. Vanilla Coconut-Buttercream Frosting is something that I’ve loved my entire life.
Thick, luscious whipped coconut buttercream frosting. Perfect on top of cakes, cupcakes, or alone on a spoon! This is one frosting you are going to love.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have vanilla coconut-buttercream frosting using 5 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Vanilla Coconut-Buttercream Frosting:
- Get 155 grams Margarine
- Make ready 45 grams Coconut butter
- Make ready 400 grams Powdered sugar
- Get 2 grams Ground vanilla (or fresh from the pod)
- Get 55 grams Soy milk or light cream
If you can find a vanilla bean paste it's well worth the investment. And for the coconut buttercream frosting, you'll need Let cupcakes cool before frosting them, then dip tops into shredded coconut. How to Make Coconut Buttercream Frosting. In the bowl of a stand mixer fitted.
Instructions to make Vanilla Coconut-Buttercream Frosting:
- Combine 1/2 cup of margarine and same amount of coconut butter in mixing bowl for about 2 minutes or until combined well
- Add 3 1/2 cups of powdered sugar which you might want to sift or blend before e.g. in a thermomix until truly powdery. Blend well for 2 more minutes
- Sprinkle 1/2 tsp of vanilla and 1/3 cup of milk or light cream. Beat at medium speed for ca. 4 minutes
- Now spread or pipe this super-fluffy frosting over fabulous small or regular sized cupcakes. I'd recommend the chocolate ones from my recipe box - - https://cookpad.com/us/recipes/353521-chocolate-cupcakes-take-over-the-world
The "buttercream" frosting is easy to whip up, and tastes just like the original even though it contains no refined sugar or dairy. The frosting is sweetened with honey and thickened with tapioca flour, although you can also use arrowroot for the same result. By the way, I used refined coconut oil only. Frosting will keep for up to five days without refrigeration; to extend shelf like, refrigeration is recommended. I am making cupcakes and wanted a coconut icing instead of just vanilla.
So that’s going to wrap it up for this special food vanilla coconut-buttercream frosting recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
