A delicious dairy-free buttercream-style strawberry frosting for your favourite cakes. This frosting comes together easily and has a delicious subtle white chocolate flavour that balances the fruity strawberry perfectly. This buttercream is also vegan and Paleo-friendly.
I've been on a baking adventure since the start of the year, making all sorts of cupcakes, brownies and frosting. I feel like I might finally be getting the hang of baking sweet foods, which I've never really done a lot of before. I tried lots of different gluten-free and Paleo recipes I found online, but they were never quite right. When that's the case, I end up creating my own recipes which is ultimately - and literally - quite satisfying!
I already have another strawberry frosting recipe without the cacao butter which is also fantastic and a bit quicker to make. It's the sort of frosting that needs to be decorated and eaten pretty quickly. So this version here is more stable at room temperature, meaning it's better for transporting around if you are making cupcakes or a cake and want to transport the whole thing after frosting. I found that it suited a more rustic style of frosting rather than using fancy tips.
💜 What you'll love about this frosting
- Dairy free, vegan, Paleo-friendly
- Lovely strawberry flavour balanced with a subtle white chocolate creaminess
- Easy to make
- Can be frozen and defrosted if you prefer to make it in advance - just stir well after defrosting at room temperature or in the fridge
- Beautiful texture
- Quite stable at room temperature, so you can frost your cake or cupcakes and take them with you without much risk of melting
🎂 What to use this frosting for
Use this frosting for your favourite cake or cupcakes. This recipe makes enough for 12 cupcakes or 2 single-layer 8 inch / 20 cm cakes.
It goes especially well with my Dark Chocolate Mochi Cupcakes - which can also be made in to a cake - and you could also use it for frosting brownies! I'll be working on more cupcake recipes as well so keep an eye out for those!
🍰 Tips to get the best results
- This recipe is best made the day before you want to use the frosting as it needs time to set in the fridge and then come back to room temperature. You also need to take in to account the time to chill the cans of coconut cream. So I suggest putting the cans of coconut cream in your fridge two days before you want to frost your cake.
- A full sized batch makes enough for 2 x 8inch/20cm cakes (perhaps enough for the sides of the cakes too).
- Some of the can of coconut cream will be water - which isn't used - so you need to take that into account when buying enough coconut cream. If you buy two large cans of coconut cream, that will be plenty.
- The frosting is best used at room temperature, so take it out of the fridge around 1-3 hours before you plan to frost the cake/s - the time will depend on the ambient temperature, so in winter you will need the 3 hours.
- Cupcakes require around 40-50g of frosting each.
- The brand of freeze-dried strawberry powder I use is Absolute Fruitz, although there are plenty of other brands available if you're outside Australia. You can make powder from freeze-dried strawberries by blending in a food processor, blender or spice grinder.
🌟 Did you make this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ star rating and a comment below to let us know how it turned out. Save it for later by pinning to your favourite Pinterest board and make sure to tag us on Electric Vitality's Instagram to show off your cooking!
White Chocolate Strawberry Frosting
- Double boiler set up (heatproof bowl or large heatproof measuring jug) and a medium sized saucepan
- Blender or stick blender
- Digital scales
- Measuring cups (optional) and spoons
- 150 grams cacao butter
- 540 grams coconut cream* (1 ¾ cup)
- 146 grams pure icing sugar (1 ⅛ cup)
- 40-60 grams freeze dried strawberry powder
- 4 tablespoons hot water (3 AUS tablespoons)
- Prepare by putting the cans of coconut cream in the fridge the night before.
- When you’re ready to make the frosting, start by melting the cacao butter in a heatproof bowl over a saucepan of simmering water.
- While the cacao is melting, sift the icing sugar and strawberry powder.
- Once the cacao has melted, add the coconut cream slowly and mix with a whisk. Transfer the mixture to a blender, add the sifted icing sugar/strawberry powder and blend until smooth.
- Pour the mixture in to a large glass jar or a bowl and refrigerate until solid around 4 hours. The frosting will keep for up to 5 days in the refrigerator.
- When you are ready to use, it needs to come to room temperature first. See the notes for suggested time.