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how to make frosting using coconut oil?

post #1 of 21
Thread Starter 
I've tried making frosting from coconut oil - it tasted amazing, piped ok, crusted great, but was very dense.
Is there a way to remedy that?
Thank you!
post #2 of 21
I'd be interested to know myself. How much coconut oil did you use in your recipe?

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Then plug me back in.  See if that works!

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If I am ever on life support, unplug me...

Then plug me back in.  See if that works!

Reply
post #3 of 21
Thread Starter 
1 cup coconut oil
4 cups ps
coconut milk to reach consistensy
post #4 of 21
If you're currently in winter, then that might be why. Here in NZ it's summer, and I just used some coconut oil this morning and it was kinda peanut butter consistency. In winter it's rock hard.

Perhaps add some whipped coconut cream?
http://nuttykitchen.com/2010/06/01/coconut-whipped-cream/
post #5 of 21
Coconut oil melts at 76°F (24°C) - how did you get past that?
post #6 of 21
Auzzi, I sometimes use it to make buttercream, and have used it in the heat of summer. Mine is 'hardened coconut oil', not sure how they harden it. But as I said, it's texture without all the sugar etc in it is like peanut butter, so once the sugar is added in I guess it provides stabililty.

Not sure what the O.P. used though, maybe not hardened?

Quote:
Originally Posted by auzzi

Coconut oil melts at 76°F (24°C) - how did you get past that?
post #7 of 21
What is hardened coconut oil? Is that coconut oil-based shortening? I am intrigued.
post #8 of 21
Thread Starter 
mine is virgin coconut oil and it is hard. so what do i do? melt it a bit? but wouldn't it harden right back in the buttercream? I would like to get a fluffier consistency..
post #9 of 21
Quote:
Originally Posted by kelleym

What is hardened coconut oil? Is that coconut oil-based shortening? I am intrigued.



You know how in the U.S.A. when people talk about shortening they are usually referring to Crisco? Well we don't have that stuff here, we have a product called Kremelta. It's consistency is NOT like crisco, but in my opinion it's much better for you (as the only two ingredients are hardened coconut oil and soya based lecithin), and it tastes better as it's coconut. Again, just my opinion!

Whenever a recipe calls for shortening, that's what I use, and I love it. In winter time it's hard as a rock though, sometimes I melt it down then wait for it to harden up just enough to mix in. But it makes a mighty fine caramel buttercream!
post #10 of 21
Quote:
Originally Posted by rifmu

mine is virgin coconut oil and it is hard. so what do i do? melt it a bit? but wouldn't it harden right back in the buttercream? I would like to get a fluffier consistency..



Yes, it will harden back up if you melt it, but that might be the only way to make it usable for you. Did you consider my suggestion of adding some whipped coconut cream into it to make it fluffier?
post #11 of 21
Thread Starter 
yes, i'll have to look into coconut cream, thank you
post #12 of 21
There's a world of difference between coconut oil and Kremelta NZ [copha AU].

Coconut oil is either an unrefined [virgin] or refined vegetable oil that exists in a semi-solid state at room temperature. It melts around melt at 24°C.

Copha and Kremelta, on the other hand, are hydrogenated coconut oils. Hydrogenation changes a liquid vegetable oils to a semi-solid fats [partial hydrogentation like Crisco] or a solid [full hydrogentation]. Copha is block solid at room temperature. It melts around 38°C. I was under the impression that Kremelta was the same consistency. A texture like peanut butter is not what I envisioned.

All vegetable oils have different densities. Coconut is one of the denser oils. Coconut cream will "dilute" the mix but it will not change the inherent characteristic of a hydrogenated oil to harden at room temperature. The frosting should be "lighter" in texture but it will still "crust" or harden at room temperature.

Shortenings are available from foodservice and catering supplies. Try http://www.gffoodservice.co.nz [look under "bakery fats and oils"]
post #13 of 21
That's really interesting auzzi. So I guess 'hydrogenisation' is what they mean by 'hardened'.

The temperature at my house was around 25°C yesterday when I was using it. I know because I was on the verge of turning the air conditioner on all morning, so kept checking the temp icon_wink.gif

When I say 'peanut butter', I mean it was easy to take out of the container (in winter I have to scrape it out), and when I put it in a little bowl and smooshed it with a spoon it became spreadable almost immediately. Much like the peanut butter I use.

Do you happen to know the ingredients of Copha? I'd be interested to know how similar they are.
post #14 of 21
Copha - Coconut oil, soya Bean lecithin

As I said, copha is rock sold. When cut by a knife, it cracks halfway through, and flakes into pieces. "smooshing it with a spoon" would not achieve anything.
post #15 of 21
Quote:
Originally Posted by auzzi

Copha - Coconut oil, soya Bean lecithin

As I said, copha is rock sold. When cut by a knife, it cracks halfway through, and flakes into pieces. "smooshing it with a spoon" would not achieve anything.



I guess that answers that question then, despite having the same ingredients Copha and Kremelta musn't be prepared the same way. The temperature is 25 in my house today, I just pulled out my Kremelta, scraped some out with a knife, then smeared it on a surface as if I was spreading butter on toast, no problem at all.
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