Vegan Strawberry Buttercream Frosting (No Oil!)
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!
Servings: 8 Enough to frost an 8 or 9 inch cake
Calories: 145.1kcal
Ingredients
- 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
- I use this scale.
- 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.)
Instructions
- 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 will make just enough for a 9 inch single layer cake. Would be perfect on my Dreamy Vanilla Vegan Gluten-Free Cake or my Vegan Gluten-Free Chocolate Cake. Double or triple for a large double layer cake or if you like a lot of icing.
Notes
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
Serving: 1slice | Calories: 145.1kcal | Carbohydrates: 16.4g | Protein: 1.1g | Fat: 9g | Sodium: 19mg | Fiber: 2.9g | Sugar: 13.2g