Skip to main content
Epicurious
Cookbooks

Coconut Frosting

Recipe information

  • Yield

    makes enough for 12 cupcakes (or 2 8-inch cakes)

Ingredients

3/4 cup dairy-free, soy-free vegetable shortening
Pinch of salt
2 1/4 cups confectioners’ sugar
3 tablespoons rice milk
1/2 teaspoon coconut extract/flavor
1/2 teaspoon pure vanilla extract

Preparation

  1. Step 1

    In the bowl of a stand mixer fitted with the paddle attachment, cream the shortening and salt on medium speed for about 2 minutes.

    Step 2

    Add the confectioners’ sugar in three batches, beating after each addition.

    Step 3

    Add the rice milk, coconut extract, and vanilla. Beat until light and fluffy, about 5 minutes.

    Step 4

    Spread the frosting with a butter knife or frosting spatula, mounding over the tops of the cupcakes.

Allergen-Free Baker's Handbook
TagsFrostingDessertNut FreeDairy FreeGluten FreeVeganQuickEasy5 Ingredients or FewerElectric MixerStand MixerCookbooks
Read More
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Edna Lewis Recipes to Add to Your Repertoire
Like “spectacular” breakfast shrimp and a lentil scallion salad.
The Most-Saved Recipes in the Epicurious App in May
Like miso-peanut hibachi chicken and spring orzotto.
The Most-Saved Recipes in the Epicurious App This Week
Like basil chicken stir-fry and “company-worthy” cod.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
Charred Vegetable Ragù
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
Miso-Peanut Hibachi Chicken
The magic of this hibachi chicken recipe comes from a combination of miso and peanut butter and how it beautifully caramelizes when it hits the grill.