Coconut Buttercream Frosting
Frosts one, 8-inch by 8-inch, single layer cake
- 2 tablespoons coconut butter
- 1 cup confectioner's sugar
- 1 to 2 tablespoons milk of choice nut, seed, soy, rice or dairy
- ½ teaspoon vanilla extract
- 1 teaspoon lemon juice
In a small bowl, cream the coconut butter until smooth, about 3 to 5 minutes, with a hand blender on high speed.
Add half the confectioner's sugar, half the milk and all the vanilla and lemon juice. Combine on medium speed with the hand blender until smooth and creamy.
Scrape down the sides of the bowl. Blend in the remaining confectioner's sugar. If desired, blend in more milk to thin out.
Frost cake. Chill until ready to serve.