Oh man. Been on the hunt for a white frosting that doesn’t use powdered sugar. Finally found the best one. Tried so many. Failed at so many. This one wins. It is creamy, the texture is perfect, and the taste is incredible. This will for sure be my go-to frosting recipe. Most recently I made it to put on carrot cake muffins, but it would be good on pretty much anything you wanted to frost. I may have even consumed a few spoonfuls straight out of the fridge. Don’t judge. You would have too if there was a tub of this in your fridge. Let us know what you think of this when you make it! This frosting would also be real good on pumpkin muffins, chocolate cupcakes, blackberry bars, or spread on grahams!
- 1 cup full fat coconut milk (canned)
- 1 cup maple syrup
- Pinch sea salt
- 5 teaspoons arrowroot powder
- 1 tablespoon water
- 1 1/4 cup coconut oil, melted
1. Combine coconut milk, syrup, and sea salt in a saucepan over medium heat on the stove and simmer for 10 minutes.
2. While the mixture is simmering, combine arrowroot and water in a small bowl to make a paste.
3. After 10 minutes, pour arrowroot mixture into saucepan and whisk enthusiastically to combine.
4. Quickly bring to a boil, until bubbly and shiny. Then remove from heat.
5. Very gradually add coconut oil to mixture, blending either with hand blender, or in stand mixer with whisk attachment in place.
6. Allow to cool for 10 minutes, then transfer to refrigerator for a minimum of 2 hours (I left mine in overnight).
7. Remove from refrigerator, and blend again until light and fluffy. Serve immediately.
NOTE: Due to the coconut oil in this recipe, this frosting does not hold up well in high temperatures. If you are making this ahead of time, I would spread it on cupcakes or cake immediately after whipping, store in refrigerator, and remove cupcakes or cake about and hour before serving. This will allow frosting to soften up a bit, but not become overly warm and melt.