Vanilla Buttercream Frosting

Dairy-free buttercream frosting.

Eating Style: Dairy-free, Egg-free, Gluten-free, Grain-free, Nut-free, Paleo, Refined Sugar-free, Soy-free, Vegan, Vegetarian

Prep Time:

Serves: 24


  • 3/4 cup coconut butter
  • 2 cans full-fat coconut milk, refrigerated overnight
  • 1 cup + 2 tablespoon honey
  • 2 tablespoon vanilla
  • 3/4 cup coconut flour, sifted
  • 3/4 cup arrowroot


  1. After coconut milk has chilled overnight, pierce a hole in the bottom of the can and drain out excess liquid. Once drained, open the can fully and you should have a mass of coconut cream sitting in the can. This is what you will use for the recipe. The best coconut milk for this use (I’ve found) is Aroy-D full fat coconut milk.
  2. Mix all ingredients with a hand mixer or food processor until light and fluffy. If frosting is too soft to spread on the cake, place in the fridge for 20 minutes.

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This recipe could be made vegan if agave nectar is used instead of unpasteurized honey.
Can be stored in a jar, frozen, and whipped later.

Nutrition Information Per Serving

  • Calories: 150
  • Calories from Fat: 77
  • Total Fat: 8.6
  • Saturated Fat: 7.7 g
  • Sodium: 8 mg
  • Carbs: 16.9 g
  • Dietary Fiber: 2.9 g
  • Net Carbs: 14 g
  • Sugars: 13 g
  • Protein: 1.8 g