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Single Dark Chocolate Mochi cupcake with strawberry frosting

White Chocolate Strawberry Frosting

A delicious dairy-free buttercream-style 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.
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Course: Dessert
Cuisine: American
Keyword: AIP, cake, cupcakes, dairy-free, frosting, Paleo, vegan
Prep Time: 15 minutes
Pre-chill coconut cream cans: 8 hours
Servings: 12 cupcakes
Author: Allison Jones

Equipment

  • Double boiler set up (heatproof bowl or large heatproof measuring jug) and a medium sized saucepan
  • Whisk
  • Blender or stick blender
  • Digital scales
  • Measuring cups (optional) and spoons

Ingredients

  • 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)

Instructions

  • 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.

Notes

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.
A full sized batch makes enough for 2 x 8inch/20cm cakes (perhaps enough for the sides of the cakes too).
*Some of the contents in the can of coconut cream will be water, so you need to take that into account when buying coconut cream. We aren't using the water (save it for smoothies) so make sure to buy enough! I recommend buying 2 large cans and you will have enough, plus some leftover for other recipes/freezing.
Best used at room temperature so take it out of the fridge around 1-3 hours before you plan to frost the cakes - 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.