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Whipped Vanilla Coconut Cream Frosting

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I am always in search of finding or creating the ultimate frosting recipe and I think I finally can rest with this one in my kitchen recipe box!  I adapted this recipe from Cafe Gratitude.  I modified it a tad and it came out perfect’o!  This frosting is great on cookies and cakes.  Not to mention right off the spoon.  As a little girl I always found great pleasure in eating frosting right out of the container.  Betty Crocker, whipped cream cheese frosting…yum!  But goodness,  now I look back and can only imagine how much sugar I ingested as a child.  This recipe makes a hefty dose, 4 cups worth to be exact.  It will keep in the fridge for 5-7 days in a sealed container.

Yields: 4 cups



  1. Add to blender all ingredients except the coconut oil and lecithin.
  2. Blend well until smooth and creamy (3-5 mins).
  3. Stop blending and add the lecithin and melted coconut oil.
  4. Resume blending until oil and lecithin are well incorporated.
  5. Add in the Irish moss and blend till incorporated.
  6. Tip: blend really well! If the frosting doesn’t taste rich and flavorful, add another small pinch of salt and blend a little longer.

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2 thoughts on “Whipped Vanilla Coconut Cream Frosting

  1. Jand says:

    Hello Amie Sue, you have written on the dangers of Irish Moss because of the carrageenan content, what do you suggest we use as a thickener in this recipe? Thanks!

    • amie-sue says:

      Hello Jand,

      I wan’t indicating that people shouldn’t use Irish moss.. I shared links from those who oppose it and those who claim that it is still a good ingredient to use. The decision is yours. I have done so much reading on the issue and get such conflicting information that my thoughts are in a tail spin about it. Anyway, if you don’t want to use it… you can omit and maybe add a bit more coconut oil, like 1/4 of a cup. This will help with the texture. Have a great day, amie sue

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