Adding coconut milk yogurt to the frosting was my husband’s idea. And it tastes like cream cheese frosting to me. Very good on carrot cake muffins (turns them into cupcakes) and chocolate cupcakes (or just licking out the bowl).
1/4 c. palm shortening
1/2 c. coconut milk yogurt
4 1/2 c. corn-free confectioners sugar
1 tsp. corn-free vanilla
Beat until fluffy. If you do not use it all, store in the refrigerator, then set it out for 30 minutes before you need it so that it’s back to spreadable consistency.