Coconut Cream Cheese Frosting Recipes Recipe For Hand

COCONUT CREAM CHEESE FROSTING

Steps:

• Add the butter to the mixing bowl and mix until smooth.
• Add the cream cheese that has been cut into small to medium size pieces, beating with the butter until well blended and smooth.
• Add the coconut and vanilla extracts
• Slowly add the powdered sugar, beating until smooth. Do not beat above medium speed or for too long. The longer you beat the softer the frosting becomes. If it becomes too soft to pipe, just refrigerate for a short while.
• Use the frosting while it is still chilled. If it becomes too soft, refrigerate until it firms up a bit or put in the freezer for 5 minutes or so to return it to a good piping consistency.

COCONUT-CREAM CHEESE FROSTING

Steps:

• Beat cream cheese and butter in large bowl with electric mixer on medium speed until light and fluffy.
• Add sugar alternately with the milk, beating until well blended after each addition. Add vanilla; mix well. Stir in coconut.
• Use to frost your favorite cake or cupcake recipe.

FLUFFY COCONUT FROSTING

Steps:

• Beat cream cheese in medium bowl with wire whisk until creamy. Gradually add sugar, beating until well blended after each addition. Blend in milk and almond extract.
• Add whipped topping and coconut; stir until well blended.
• Use to frost your favorite cake or cupcake recipe. Store frosted cake or cupcakes in the refrigerator.

EASIEST VEGAN CREAM CHEESE FROSTING

Steps:

• Add butter and shortening to the bowl of your stand mixer fitted with the paddle attachment (or a large mixing bowl if using a hand mixer)
• Mix on low/stir until completely incorporated
• Add the powdered sugar one cup at a time, mixing on low between each addition until incorporated
• Add your vinegar, lemon juice, and vanilla extract
• Mix on low until completely incorporated
• Use a rubber spatula to scrape the sides and bottom of your bowl
• Turn the mixer to medium high and let it run for 15 minutes - or until you taste test and there's no waxy mouthfeel from the shortening
• Add the tub frosting if using, and allow mixer to run on low for ten minutes
• Taste test! If it needs more tang, add more vinegar by the half tablespoon until your desired level of tanginess has been achieved.
• Adjust the consistency by adding water by the teaspoon to thin, or more powdered sugar by the quarter cup to stiffen until desired consistency is reached

HOW TO MAKE COCONUT WHIPPED CREAM

Steps:

• Chill your coconut cream or coconut milk in the refrigerator overnight (see notes for top brands!), being sure not to shake or tip the can to encourage separation of the cream and liquid. See notes for more insight / troubleshooting.
• The next day, chill a large mixing bowl 10 minutes before whipping.
• Remove the coconut cream or milk from the fridge without tipping or shaking and remove the lid. Scrape out the top, thickened cream and leave the liquid behind (reserve for use in smoothies).
• Note: if your coconut milk didn't harden, you probably just got a dud can without the right fat content. In that case, you can try to salvage it with a bit of tapioca flour - 1 to 4 Tbsp (amount as original recipe is written // adjust if altering batch size)- during the whipping process. That has worked for me several times.
• Place hardened cream in your chilled mixing bowl. Beat for 30 seconds with a mixer until creamy. Then add vanilla (optional) and powdered sugar (or stevia) and mix until creamy and smooth - about 1 minute. Avoid overwhipping because it can cause separation. Taste and adjust sweetness as needed.
• Use immediately or refrigerate - it will harden and set in the fridge the longer it's chilled. Will keep for up to 1 - 2 weeks!
• Coconut whipped cream is perfect for topping desserts like pie, hot cocoa and ice cream. It's also ideal for french toast, pie fillings, mousse, and even no-churn ice cream!

COCONUT CAKE WITH COCONUT CREAM FROSTING

Steps:

• Prepare the Cake Layers: Preheat oven to 325°F. Coat 3 (8-inch) round cake pans with baking spray, and set aside. Beat butter with a stand mixer fitted with a paddle attachment on medium speed until creamy, about 1 minute. Gradually add sugar, beating until light and fluffy, 3 to 4 minutes. Add lemon zest (if using), vanilla, and coconut extract; beat just until combined, about 30 seconds.
• Sift together cake flour, baking powder, and salt in a medium bowl. Add to butter mixture alternately with milk, beginning and ending with flour mixture, beating on low speed just until combined after each addition.
• Beat egg whites with an electric mixer on high speed until stiff peaks form (don't overbeat, or they will be dry), about 2 minutes. Fold about one-third of beaten egg whites into cake batter; fold in remaining egg whites in 2 additions. Spoon batter evenly into prepared cake pans (about 2 ⅓ cups batter per pan).
• Bake cakes on middle rack in preheated oven until a wooden pick inserted in center of cakes comes out clean, 23 to 25 minutes. Cool in pans on wire racks 10 minutes. Remove cakes from pans; place directly on wire racks. Cool completely, about 1 hour.
• Prepare the Coconut Cream Frosting: Beat butter and cream cheese with an electric mixer on medium speed until creamy, about 2 minutes. Gradually add powdered sugar, beating on low speed until combined, about 1 minute. Increase mixer speed to medium-high; gradually add cream of coconut, vanilla, and coconut extract, beating until smooth and fluffy, about 2 minutes.
• Transfer 3 tablespoons of the frosting to a small bowl; stir leaf green food coloring to reach desired shade of green. Spoon into a piping bag fitted with a small round tip. Transfer 1 tablespoon of the frosting to a separate small bow; stir in super red food coloring to reach desired shade of red. Spoon into a piping bag fitted with a small round tip. Let remaining frosting stand, covered, at room temperature until ready to use or up to 1 hour.
• Assemble the cake: Place 1 layer on a serving plate or a cake stand. Spoon 1 cup Coconut Cream Frosting into a ziplock plastic bag. Snip a ½-inch tip off 1 bag corner. Pipe a ring of frosting just inside the top edge. Spread with half of desired filling (if using the Whipped Chocolate Ganache Filling, spread with 1 cup filling), spreading to edge of piped frosting. Repeat process once with 1 additional Cake Layer, frosting, and filling. Top with remaining layer. (If using ganache filling, reserve any remaining for another use.) Spread cake top and sides with a thin layer of the remaining frosting. Refrigerate, uncovered, 1 hour. Spread remaining frosting over top and sides of cake. Gently pat coconut around bottom edge of cake and about 1 inch up sides. Sprinkle coconut on top of cake. Pipe green frosting in a garland pattern around sides of cake; pipe red frosting on garland to resemble berries. Insert Peace Dove Cookies into top of cake.

COCONUT CREAM CHEESE FROSTING

Steps:

• Beat cream cheese and coconut oil in a bowl with an electric mixer until creamy. Mix in vanilla extract. Stir in confectioners' sugar, about 1/2 cup at a time, until frosting is smooth and creamy.

COCONUT-CREAM CHEESE FROSTING

Steps:

• Beat the cream cheese and butter in a mixer bowl until light and fluffy. Gradually add the confectioners' sugar, one cup at a time, alternating with heavy cream. Beat in the salt, coconut flavoring, and vanilla extract. Continue beating until mixture is smooth and spreadable. Add additional confectioners' sugar if necessary to thicken the frosting, or more cream to thin. Stir in the coconut. If desired, spoon toasted coconut evenly over frosted cake.