Pink rose buttercream frosting

Beet juice adds a vibrant color to this vegan frosting.

Because of its bold, floral flavor profile, this buttercream—which gets a decadent texture from coconut butter and coconut milk— would make an excellent frosting on a more basic cake like vanilla. For a decorative presentation, Laurel Gallucci, author of Sweet Laurel: Recipes for Whole Food, Grain-Free Desserts often arranges rose petals or pistachios on top of the frosted cake.

Makes 1 Cup
Prep Time: 5 minutes

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Adapted from Sweet Laurel. Copyright © 2018 by LAUREL GALLUCCI AND CLAIRE THOMAS. Photographs copyright © 2018 by CLAIRE THOMAS. Published by Clarkson Potter, an imprint of Penguin Random House, LLC.


1⁄2 cup coconut butter
1⁄2 cup full-fat coconut milk
2 teaspoons fresh lemon juice
2 tablespoons maple syrup
2 teaspoons rose water
2 tablespoons beet juice, plus more as needed


In a medium saucepan over low heat, whisk together the coconut butter, coconut milk, lemon juice, and maple syrup. The frosting should be smooth, but not runny. If it is runny, add a bit more coconut butter and continue to whisk until slightly thickened.
Stir in the rose water and beet juice. If you would like the frosting to be more pink, add more beet juice. Refrigerate any leftovers in a sealed container for up to one week.