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This frosting recipe uses coconut butter (also known as coconut mana) and coconut milk to make spreadable dairy-free frosting. Coconut butter and coconut oil are two different ingredients. Coconut oil is the oil that's been extracted from the coconut solids, and coconut butter is the coconut solids that has been ground into a paste. In general, coconut butter is a bit firmer as a solid at room.


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Mix 1/3 cup of melted refined coconut oil with 1/2 cup of powdered sugar. Then add 1/4 tsp of cinnamon and a sprinkle of nutmeg. This cinnamon icing is perfect for frosting vegan sugar cookies , vegan shortbread cookies, or drizzling over vegan oatmeal cookies . I also love this icing on my eggnog-flavored vegan bundt cake pictured above.


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If you don't have one, feel free to just use two cups of powdered sugar and a little less soy milk. :) steps: "cream" the coconut oil until it breaks up and gets nice and smooth. add in 1/4 of the powdered sugar, the vanilla and 2 tablespoons of soy milk. mix together until nice and smooth. keep adding powdered sugar along with tablespoons of.


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If you want the mixture to be thinner, add water or plant-based milk to the mixture. Add liquid incrementally and use your electric mixer to reach your desired result. To thicken, add a mixture of flour and water 50/50 to the recipe and stir together with the electric mixer.


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Sift the powdered sugar to create a fine texture with no crumbs. Set aside. Using an electric mixer, cream the coconut oil until fluffy and light (about 2 minutes). Slowly incorporate about 2/3 of the sifted powdered sugar and continue to mix. Add the vanilla, milk and salt while continuing to mix. Add the remaining powdered sugar and mix until.


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To make a glaze: Combine both ingredients in a microwave-safe bowl and heat for 30 seconds. Stir. Continue microwaving in 15-second increments, stirring between intervals, until chocolate has melted into a smooth liquid glaze that can be poured over cakes and loaves or used for dipping muffins, donuts, etc.


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For strong coconut flavor, use unrefined coconut oil. For a muted coconut flavor, use refined. Remember (and this is very important), heat will melt coconut oil, so make sure to frost your confection quickly and pop in the fridge immediately afterwards to stiffen. Leave on the counter for 1-2 minutes to "defrost" slightly before serving.


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1. In the bowl of a stand mixer fitted with the paddle attachment, cream the coconut oil until it's smooth and free of lumps. 2. Add 2 cups of the confectioners' sugar, and resume mixing on low speed. Increase the speed once the sugar has been completely mixed in, and add the vanilla or coconut extract and salt. 3.


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1-1/2 tsp. coconut-flavored rum ( optional but very good) In bowl of stand mixer fitted with the paddle attachment, beat coconut oil till to smooth it out. Add cheese and beat till well combined and smooth. On low speed, gradually mix in sugar till well combined and smooth. Increase speed gradually to high and beat till fluffy. Stir in flavorings.


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Instructions. In the bowl of a hand or stand mixer fitted with the paddle attachment cream the 1 cup butter and 4 cups confectioners sugar on low speed moving up to medium as the sugar mixes in. Continue to mix on medium speed for 1 minute. Stop the mixer and scrape down the sides of the bowl.


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Melt the coconut oil in the microwave for about 1 minute, then stir it until all the solid bits are dissolved. Place it in the freezer for 25 minutes or until it has solidified. Allow the coconut oil to come to room temperature before proceeding. If it is too cold/hard, breaking it up with a fork and a hand mixer will help it soften.


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Here is a recipe for making frosting with coconut oil: A square vanilla cake with coconut shavings on a wooden board. Ingredients: 1/2 cup softened coconut oil; 3 cups powdered sugar; 1/4 cup milk; 1 teaspoon vanilla extract; Instructions:


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Use a spoon to scoop out the thick coconut cream residue from the top of the can, making sure you don't scoop the water. Place the coconut cream in the refrigerated bowl along with powdered sugar and vanilla extract if desired. Don't use maple syrup in this recipe. It makes the frosting heavy and dense.


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Instructions. Using a handheld mixer or stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until smooth and creamy, about 5 minutes. Add 2 cups of confectioner's sugar, beat on medium-low speed until most of the sugar is moistened.


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Preheat the oven to 325° F. Grease and flour two 8" or 9" cake pans. Set aside. Combine wet ingredients. In a small mixing bowl, mix together coconut milk, vegetable oil and butter. Set aside. Sift dry ingredients. In a mixing bowl, whisk together the cake flour, baking powder, and salt. Set aside.


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Add the remaining powdered sugar and beat on low until combined. Increase speed to medium and beat for 3 minutes. Stop the mixer and scrape down the bowl. Add the vanilla extract, coconut extract, and coconut cream then beat for an additional minute on low, increasing the speed to medium once the cream and extract is incorporated. Use for cakes.

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