It is important to remember that coconut oil can melt very easily.

Cream the vanilla extract with the coconut oil. The frosting will be quite thick and will resemble. It is a good idea to put your bowl in the freezer for a few minutes to insure that it is nice and cool.

Beat on low until about halfway mixed.

20oz coconut oil 1 lb bag powdered sugar 1 cup dark cocoa powder about 4 tb rice milk (or any milk) combine oil, sugar, cocoa in stand mixer. Luckily, there’s one ingredient that can swoop in and rescue your frosting tragedy, while also providing a delicious punch of flavor: Using coconut oil in buttercream frosting.

However, it will give your icing a light coconut flavor, and is prone to separating if it is not made.

Drizzle coconut oil in slowly while mixing on high. Check for any chunks and crush them up. The frosting should be lighter in texture but it will still crust or harden at room temperature.

Using an electric mixer, cream the coconut oil until fluffy and light (about 2 minutes).

Using coconut oil at just below room temperature, coconut oil solidifies, making it a good choice to use in place of shortening or margarine. Coconut cream or soy milk, to thin; The chocolate fudge frosting in this recipe will start to seize up as the coconut oil cools, so work quickly to frost your cupcakes.

Set aside.use an electric mixer to cream 1 cup of.

Sift the powdered sugar to create a fine texture with no crumbs. Add the vanilla, milk and salt while continuing to mix. Coconut oil is the perfect butter.