It really is like magic! ONE coconut oil frosting recipe creates TWO completely different types of frosting — with the same batch!
Whether you’re looking for a luscious glaze perfect for pound cakes OR a rich, fluffy frosting, this recipe can do either…or both!
The best part is that you get all the health benefits of coconut oil, and none of the trans fats found in some packaged frostings. Frosting that’s actually good for you? It’s a dessert-lover’s dream come true!
What you need to make “magic” coconut oil frosting:
For your convenience, I’ve provided shop-able ad links to products used in this recipe; read our disclosure policy here.
- 1 cup coconut oil
- 1 cup chocolate melting wafers (white or dark)
Only two ingredients! It doesn’t get any easier than that!
Note: You can increase or decrease the quantity of this recipe to fit your needs, so long as you maintain the 50/50 ratio of ingredients.
How to make coconut oil frosting:
A free printable copy of this coconut oil frosting recipe is available at the bottom of the post. Keep reading for VIDEO tutorial, cooking tricks and storage tips or click here to jump straight to printable recipe.
To make a glaze: Combine both ingredients in a microwave-safe bowl. Microwave in 15-second increments, stirring between intervals, until chocolate has melted. This creates a liquid glaze that can be poured over cakes and loaves or used for dipping muffins, donuts, etc. Refrigerating your glazed desserts will speed up the setting process.
To make fluffy frosting: Allow glaze to cool to room temperature and whip with a spoon or whisk until you have achieved your desired consistency.
TIP: Not only can you create two types of coconut oil icing with this recipe, you can also make two different flavors! Simply swap dark or milk chocolate melting wafers to make chocolate coconut oil frosting. It’s such a versatile recipe!
Watch how it’s made!
The following is a quick video tutorial showing how to make our coconut oil frosting. We used chocolate chips in the video, but the process is the same whether you use white or dark chocolate.
How to store your coconut oil icing:
- Cover and store unused frosting at room temperature.
- You can whip to re-fluff, but you won’t be able to microwave back to a glaze.
TIP: “Magic” coconut oil frosting makes the perfect glaze for this Better-than-Starbucks Pumpkin Loaf. It’s SO moist and flavorful…and it’s gluten free!
DID YOU KNOW? Coconut oil makes an awesome moisturizer! Check out this trick to get the softest skin ever with coconut oil!
Grab your free printable copy of this “magic” coconut oil frosting recipe here:
It really is like magic! ONE coconut oil frosting recipe creates TWO completely different types of frosting — with the same batch!
- 1 cup coconut oil
- 1 cup white chocolate melting wafers
Combine both ingredients in a microwave-safe bowl.
Microwave in 15-second increments, stirring between intervals, until chocolate has melted.
Allow glaze to cool to room temperature and whip with a spoon or whisk until you have achieved your desired consistency.
Note: Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.
Be sure to try our chocolate coconut oil frosting too:
Try our coconut oil icing on these delicious desserts:
- Lemon Blueberry Donuts
- Red Velvet Loaf
- Apple Fritter Bread
- Gluten Free Zucchini Cake
- Gluten Free Starbucks Pumpkin Loaf
See what else is cooking in the Soccer Mom Blog Kitchen! Follow our board on Pinterest:
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Stacey aka the Soccer Mom
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Last updated on July 29th, 2019 at 12:08 pm
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