* Use a kitchen scale to weigh the exact amount of flour. If you do not have a kitchen scale, measure out approximately 1¼ cups, plus an additional 2 tablespoons flour by scooping with a measuring cup and leveling off the top.
** Refined coconut oil is solid at room temperature. Unlike unrefined coconut oil, it does not have a strong coconut smell or flavor.
*** If your powdered sugar and cocoa powder are at all lumpy, sift them through a fine mesh sieve (whatever you used for the flour & cornstarch) before adding to the coconut oil.
**** If coconut oil is too soft/melty, place in the fridge for five minutes and then continue to beat with the hand mixer. Even once thoroughly mixed, you may notice a few tiny clumps of coconut oil in your frosting (only visible in the chocolate buttercream). It's ok, cover them up with sprinkles!