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I have had coconut frostings on vegan cakes at fairs I have had the pleasure to judge. Coconut oil will hold shape, but use as little additional "milk" as possible. Plus, if you are working with it cold, it will probably need more milk to make it workable. Do not add this milk--just let the frosting get a couple of degrees warmer for better workability.The problem I have seen with coconut oil frostings is that they can "weep" liquid coconut oil if it gets too warm. Keep that thick frosting cool and make it thick for best results and if you need more workability, do not add more liquid, let it warm up.
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