I developed this recipe because I was looking for a frosting made without butter, which is not a simple task. I figured since cacao butter is solid at room temperature and coconut oil is almost solid, they could meet in the middle to make a butter-like consistency. I would say that is pretty much true, the only difference is the taste. Personally, I don’t really love the taste of butter, anyway. However, cacao butter has a pronounced chocolate flavor which is not necessarily bad, but definitely noticeable. If you don’t mind a little hint of chocolate, this frosting is superb. There may be other ingredients that could be added to try and mask the flavor, I just haven’t discovered them yet.

Cacao butter frosting

Yield: 1/4 cup

Prep Time: 5 minutes

Total Time: 5 minutes

A slightly chocolatey, dairy-free frosting.

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Ingredients

• 1/2 Tbsp. coconut oil
• 1/2 Tbsp. cacao butter
• 1/4-1/3 cup powdered sugar
• 3/4 tsp. amaretto

Instructions

1. Melt coconut oil and cacao butter. Chill until set.
2. Cream cacao butter mixture in a bowl, then add powdered sugar and amaretto. Mix until smooth and airy.
3. Use immediately or store in fridge.