AHi! I am wondering if anyone has used coconut oil in their buttercream frosting or in fondant? I have made buttercream frosting and used coconut oil instead of shortening and it tasted good and spread good etc, but it was for in the middle of cookies. I am wondering how it would hold up with decorating a cake? Would it loose it shape if it became too warm etc? Thank you

It would absolutely lose its shape in heat.  Butter can sit on my counter during the summer and get really soft.  Coconut oil turns to LIQUID during the summer on my counter.  

AThank you :-) That's kind of what I thought, but I figured never hurts to ask! Was kind of looking for a "healthier" alternative to shortening.

AI use Spectrum palm shortening. But I only use it for little things like nonsticking my hands when I'm kneading fondant. I only use butter for my BUTTERcreme, so I haven't thought of using my shortening for that. I have been thinking about using my raw vco though in my recipes to sub out butter in my cakes! I'm addicted to coconut oil in everything else so I'd like to try. :)