Vegan Strawberry Buttercream Frosting! You all are going to love this creative take on traditional buttercream frosting. This frosting is oil-free, made from fresh strawberries and coconut butter!
VEGAN STRAWBERRY BUTTERCREAM FROSTING
No, that’s not ice cream. It’s strawberry frosting. And no, there is not butter or oil added to this recipe. The texture reminded me of soft serve, so I really couldn’t help myself photographing it in the ice cream cone. But truly, it is the perfect cake strawberry frosting.
I promised to share with you all the strawberry frosting from my daughter’s birthday cake party and here it is. I hadn’t originally planned on posting this frosting today, but after my reader Deborah wrote me a couple days ago wanting it for her granddaughter’s birthday cake, I rushed to get it up for her.
HOW TO MAKE VEGAN STRAWBERRY BUTTERCREAM FROSTING
This strawberry frosting is so easy to make. You only need a food processor and 5 main ingredients to make it:
- fresh strawberries
- powdered sugar
- coconut butter
- lemon juice
To make, first, melt your coconut butter to a complete runny liquid, stir really well and then measure out 1/2 cup.
Add this to the food processor and process quickly until it’s blended and smooth. Add the strawberries, sugar, vanilla and lemon juice and process again, scraping the sides a couple of times. Process for at least a minute until completely smooth and thick like a pudding consistency.
Pour into a container and chill in the fridge at least 2-4 hours until it sets and thickens up. The coconut butter will cause it to thicken up, as it will be too runny to use immediately.
To frost cupcakes, add the chilled frosting to a piping bag or ziplock bag and cut off a tiny corner and pipe it on.
Using fresh strawberries is really the key to the most amazing flavor here. This strawberry frosting is delicious on anything, but especially this Vegan Gluten-Free Vanilla Cake! This cake strawberry frosting is perfect for little girls, or little boys, or big girls and boys, birthdays!
STRAWBERRY FROSTING FOR CHOCOLATE CAKE
COCONUT BUTTER FROSTING
Now, I normally never use powdered sugar, but stick with maple syrup or coconut sugar, but I wanted to try to mimic a buttercream as much as possible. Eliminating any oil or butter was a challenge in itself, and the frosting needed a thick powdery sugar for both flavor and texture. Besides, I’m ok with eating it once or twice out of the whole year. So what did I do for butter? I used coconut butter instead of traditional butter! It gives a smooth, silky, creamy flavor and structure to the frosting. It worked so darn amazing on my Pumpkin Spice Latte Cupcakes, that I was just itching to use it again in another frosting. To use a natural food coloring, I used dried beet powder and it gave this natural gorgeous pink color.
OTHER VEGAN FROSTINGS TO TRY:
- Vegan Chocolate Espresso Truffle Frosting
- Vegan Chocolate Buttercream Frosting
- Vegan Vanilla Buttercream Frosting
- Vegan Coconut Cream Frosting
- Funfetti Coconut Butter Frosting
VEGAN CAKES AND CUPCAKES TO USE THIS FROSTING ON
- Vegan Vanilla Cupcakes
- Vegan Gluten-free Vanilla Cupcakes
- Vegan Gluten-free Vanilla Cake
- Vegan Almond Butter Cake
- Vegan Pumpkin Cake if you like the combo of pumpkin and chocolate
- Vegan Pumpkin Chocolate Brownies
Vegan Strawberry Buttercream Frosting
- 1 heaping rounded cup (175g) of fresh strawberries (stems removed, rinsed and patted dry)
- 1/2 cup of liquid melted coconut butter (not coconut oil), make sure it is totally a melted liquid when you measure out 1/2 cup. I make my own here.
- 3/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1 teaspoon lemon juice
- small pinch sea salt
- Optional 1/2-3/4 teaspoon dried beet root powder (this will give a dark pink color like in the photos. It is not necessary for flavor and it won't affect the flavor, only the color. If you don't want to use this, the frosting will be a lighter pink, still pretty, just not as dark pink, it will basically look like traditional light pink strawberry frostings. I found mine at Whole Foods.)
- Make sure to follow the order of processing that I have listed.
- Measure out your whole strawberries, then remove the stems and chop them in half. Add them to a food processor and process until they are a complete liquid.
- Melt your coconut butter to a complete runny liquid, stir really well and then measure out 1/2 cup. If using a storebought jar, heat the whole jar first, stir after about 30 seconds all from the bottom up and reheat again for about 10 seconds until it's a complete liquid. Add this to the food processor and process quickly until it's blended and smooth. Add the remaining ingredients and process again, scraping the sides a couple of times. Process for at least a minute until completely smooth and thick like a pudding consistency.
- Pour into a container and chill in the fridge at least 2-4 hours until it sets and thickens up. The coconut butter will cause it to thicken up, as it will be too runny to use immediately.
- To frost cupcakes, add the chilled frosting to a piping bag or ziplock bag and cut off a tiny corner and pipe it on.
This makes just enough to lightly frost an 8 or 9 inch round cake, so the nutrition is based on 1 slice of cake, frosted, out of 8 slices.
Nutrition: 145.1 calories, 9 g fat, 1.1 g protein, 16.4 g carbs, 13.2 g sugar, 19 mg sodium, 2.9 g fiber