*For best results, weigh the beets after dicing to ensure you have exactly 6 ounces. **It's very important that the coconut butter is in a liquid state before blending. I find it’s easiest to make a fresh batch of homemade coconut butter and simply measure off ½ cup while it's still in a liquid state. However, store-bought coconut butter will yield a smoother icing because it's typically much smoother than homemade coconut butter. That said, store-bought coconut butter can be tricky to melt because it scorches and burns easily which leads to a seized, hardened texture. *** Extra icing can be refrigerated for up to 1 week or frozen for up to 1 month. ****Keep the cake chilled until just 5 to 10 minutes before serving to maintain the icing's thick, creamy texture.