Top your vegan cakes and cupcakes with this rich and fluffy maple frosting.
- Total Time:
- Yield: Makes 1 1/2 cups frosting
- 3/4 cup maple butter, chilled (from one 9-ounce jar)
- 3/4 cup coconut oil, room temperature in liquid form, but not warm
In the bowl of an electric mixer, on medium-high speed beat maple butter until light and smooth, 1 minute. Add coconut oil 1 tablespoon at a time, fully incorporating the oil and maple butter before adding the next. If the coconut oil is not incorporating, transfer the bowl of the electric mixer to the freezer for 1 to 2 minutes, to let the mixture set up. Return bowl to the mixer over medium-high speed and continue. Once all oil is fully incorporated the frosting should be lighter in color and fluffy in texture. Cooling the mixture slightly and beating it again will help achieve this texture. Use immediately.