Easy Dairy Free Strawberry Frosting
Buttercream style frosting with only 3 ingredients that also happens to be vegan
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Servings: 12
Equipment
- Hand mixer or stand mixer
- Digital scales
- Fine sieve
- Mixing bowl
- Large spoon
- silicon spatula
Ingredients
- 24 grams freeze dried strawberry powder* (4 tbsp + 1.5 tsp OR AUS: 3 tbsp + 1.5 tsp)
- 384 grams chilled full fat coconut cream** (1 ½ cups - from coconut milk or coconut cream can)
- 54 grams pure icing/confectioners/powdered sugar (a little more than ⅓ cup)
Instructions
- Chill the coconut milk/coconut cream cans in the fridge overnight or 8 hours.
- Sift the icing/confectioners sugar in to a mixing bowl.
- Sift the strawberry powder in to the mixing bowl and use a whisk to stir in to the sugar until the two are mixed completely.
- Next measure out the coconut cream and add it to the bowl. Using the hand mixer, mix on medium to high speed until fully mixed in. Scrape the sides and the bottom of the bowl with a spatula and mix again to ensure there are no powdery bits.
- Place in the fridge for a couple of hours before using. May be stored in the fridge for up to 5 days and may also be frozen.
Notes
*If you can't find freeze dried strawberry powder, you can use the equivalent weight (or 1 cup) in whole freeze dried strawberries blended in to a powder in your blender. If you can only find freeze dried raspberries, you can also use those - I recommend using the weight measurement (24g) rather than the cup measure, although in a pinch it probably doesn't matter.
** I recommend chilling 2 cans of full fat coconut milk or coconut cream so that you have enough for the recipe