Quick and Easy (yummy too!) Frosting

I used this frosting for birthday cupcakes, but it’s really versatile and I have also used it to frost cinnamon rolls and cookies.  It’s delicious just as it is, but you can add whatever flavors you like – cocoa powder, other citrus zests, more vanilla, pureed fruit for flavor and/or color, etc.  Since coconut oil solidifies at 70 degrees, it holds up at room temperature throughout most of year.  If you make it in the summer, you will probably want to use less water and it will be soft, but still wonderful.  You can also adjust the sweetener; you really don’t need much, as the base of the recipe is coconut butter and it’s pretty sweet on its own.  If the frosting gets too soft, just put it in the freezer for a few minutes; if it gets too hard to spread, simply put the bowl of frosting in a larger bowl of warm water.

  • 1/2 cup coconut butter (this is different than coconut oil, which is thinner; I use Artisana raw coconut butter
  • 2-4 Tablespoons sweetener (agave, maple syrup, honey, coconut sugar – keeping in mind the color you want the frosting to be), or more to taste
  • 1 teaspoon vanilla
  • 1 teaspoon lemon zest
  • warm water, as needed for consistency

Whisk or beat ingredients with a hand mixer, adding small amount of warm water as necessary to get a fluffy frosting consistency, or a pourable glaze consistency.  Keep in mind that the temperature will affect the consistency of the frosting, so you can also warm it to thin it or cool it to thicken it up.  Enjoy!

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