Healthy Icing (No Powdered Sugar)!
Icing Without Powdered Sugar
Want to make icing without powdered sugar? Find out how easy it is to make a healthy, plant-based icing that’s free of powdered sugar and dyes.
I have a confession to make: I’m not a big icing person. Me and icing have a so-so relationship due to the fact that I find most icings to be too sweet when paired with already-sweet desserts.
But, guess what? It is possible to make a vegan icing that’s not too sweet, because this icing contains no powdered sugar!
This recipe for icing with no powdered sugar also happens to be healthy, vegan, plant-based, and delicious!
As a baker, I know the importance of ingredients and the ingredients for this vanilla icing are simply good and good for you.
WHAT’S THE DIFFERENCE BETWEEN ICING AND FROSTING?
The terms frosting and icing are often used interchangeably in baking, but frosting usually refers to a thick, fluffy whipped topping while icing is generally thinner and hardens when set.
Think of frosting as something you would pipe with a piping bag while icing can be drizzled onto desserts with a spoon.
While this blog post is dedicated to my icing without powdered sugar recipe, I DO have a recipe for frosting that is made without powdered sugar, too! That recipe can be found here on my Instagram.
SO, WHAT’S THE SECRET INGREDIENT?
The so-called ‘secret’ ingredient for this icing made without powdered sugar is… coconut butter!
Just so you know, coconut butter is NOT the same as coconut oil.
While coconut oil is made by extracting the oil from coconut meat, coconut butter is made by blending dried coconut into a pulp that then forms a thick paste. Coconut butter can be found in most health food stores (HERE is a link to the one I used for this recipe), but making coconut butter from scratch is also super simple.
WHERE CAN I FIND COCONUT BUTTER?
Coconut butter can be found in most health food stores. Here are a few brands that sell it on Amazon:
Artisana Organics (this is the one I used for this recipe!)
HOW CAN I MAKE MY OWN COCONUT BUTTER?
If you can’t find coconut butter in stores near you, then you can certainly make your own!
Remember, coconut butter is made by grinding dried coconut into a paste. All you need to make homemade coconut butter is a package of unsweetened coconut flakes, like this one.
Just pour the coconut flakes into a food processor (NOT a blender, it won’t work the same way), and blend it until the coconut breaks down into a paste. To be honest, this take a long time (like 10ish minutes).
If your food processor is loud, as most are, then it’s kind of an annoying task. I did it once, and I’ll definitely stick to just buying coconut butter from now on.
When I made my homemade coconut butter, I was a bit impatient and didn’t wait for it to form a smooth paste so my icing was therefore not as smooth as traditional icing, but I didn’t really mind it. If you want a completely smooth icing, then blend blend blend those coconut flakes in a food processor until it forms a paste.
OR, save yourself the trouble and just get some store bought coconut butter, like this one.
HOW DO I MAKE THIS POWDERED SUGAR FREE ICING?
The full instructions are below, but really all you have to do is place all of the ingredients in a small pan and cook for about 10 minutes. That’s it! This healthy icing recipe is quick and easy.
DOES THIS ICING HARDEN?
Yes, this icing will firm up, but don’t expect it to get hard and crack like traditional icing. It will always be a little bit soft and sticky on the inside, especially if you do a thick layer of icing.
I recommend just a thin layer if you’re using the icing for something like donuts or cakes.
COCONUT BUTTER ICING FAQ
1.Does this icing harden?
Yes, this icing will firm up, but don’t expect it to get hard and crack like traditional icing. It will always be a little bit soft and sticky on the inside, especially if you do a thick layer of icing.
I recommend just a thin layer if you’re using the icing for something like donuts or cakes. Once applied, allow the icing to set at room temperature for about 20 minutes.
2. How long does this take to make?
About 15 minutes. That’s because you have to cook the icing on stove for about 10 minutes to get the icing to thicken. Also keep mind that you’ll want the icing to cool before you use it for your donuts, cakes, loaves, etc.
3. Can I use coconut oil instead of coconut butter for this recipe?
Nope! Don’t try to substitute coconut oil for coconut butter in this icing recipe. It will not work!
4. Help! My icing came out too thick (or too thin)!
Add an additional spoonful of coconut butter if the icing is too thin, or add a bit more non-dairy milk if it’s too thin.
5. Any other tips?
Yes! While this recipe is very easy to make, it can also lead to errors if the icing is cooked for too long, or if the measurements are not followed exactly.
Follow this recipe closely, but also be sure to keep an eye on the icing as it’s cooking on Low Heat and don’t be afraid to add more non-dairy milk than called for if it starts to get too thick. Use your best judgement, and have fun!
. . . . . . . . . . . . . . .
If you love this recipe be sure to leave a review! And feel free to reach out to me with any questions or comments via my Contact page. You’ll hear back from me soon!
Find even more of my homemade recipes on Instagram, TikTok, Pinterest, and YouTube.
. . . . . . . . . . . . . . .
Icing Without Powdered Sugar
Ingredients
- 3/4 c coconut butter*
- 3/4 c non-dairy milk
- 2 tbsp honey, or maple syrup
- 1 tsp vanilla extract**
Instructions
- Place all of the ingredients in a saucepan over low heat.
- Cook for about 10 minutes, stirring occasionally, until the icing thickens. It may start to bubble, and that's ok. Add a splash more non-dairy milk if the icing gets too thick.
- Remove the pan from heat. Allow to cool completely before using for cookies, cakes, donuts, etc. Once applied, allow the icing to set at room temperature for about 20 minutes to harden.
Notes
*Coconut butter can be found in most health food stores. If you can’t find it, then you can certainly make your own! You just need a package of dried, unsweetened coconut flakes. Pour the coconut flakes into a food processor and blend until the coconut flakes break down into a paste. This takes a while–about 10 minutes.
When I did it this way, my coconut flakes did not completely break down into a paste (but I was a bit impatient). My icing had a little more texture to it, but it was still delicious.
**Vanilla will cause this icing to have a slight beige color when cooked. If you're ok with that, great! But if you want a stark white icing, leave out the vanilla.
***You can also easily color this icing with or without food dyes! If you prefer to avoid food dyes, then mix these ingredients into the finished icing:
- Pink icing: 1/2 c mashed raspberries
- Purple icing: 1/2 c mashed blackberries
- Green icing: 2 tsp matcha powder
I started salt n sprinkles to show that making good food is both fun and easy to do. My recipes are mostly plant-based, and always delicious. I know you'll find just what you're looking for!