It’s so hard to find a dairy-free icing recipe that doesn’t include coconut flour, oil, or some form of coconut. For this, I wanted to make it 100% coconut free for those days (albiet it doesn’t happen much around here) where you just don’t want coconut.

Yield: 3/4 cup buttercream, enough for 12 cupcakes depending on frosting technique (I used a #21 tip)
Servings: 12

{see: Grain-free Carrot Cupcakes}