Coconut Rum Whipped Cream Recipes

RUM WHIPPED CREAM

Steps:

• Whip the cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar, vanilla, and rum. Continue to whip until it forms stiff peaks. Serve cold.

COCONUT-RUM WHIPPED CREAM

Steps:

• In a bowl, whip the cream until soft peaks start to form.
• Add the sugar and whip until stiff peaks form.
• Whip in the coconut milk.
• Gently fold in the rum.
• NOTE: The whipped cream will lose some of its volume with the addition of coconut milk; do not be alarmed. This is meant to be a loose whipped cream.

COCONUT WHIPPED CREAM

Steps:

• Combine all of the ingredients in a stand mixer fitted with the whisk attachment and whisk until soft peaks form.

COCONUT RUM CREAM

Steps:

• Heat cream and chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula until chocolate is melted; remove from heat and cool.
• Blend cooled chocolate mixture, sweetened condensed milk, rum, coffee granules, cinnamon, vanilla extract, and coconut extract together in a blender on high speed until smooth.

COCONUT RUM CREAM CHEESE FROSTING

Steps:

• Mix all together with a spoon & spread over cooled cake.
• Refrigerate leftovers (if you're lucky enough to have any leftovers). Just gets better as it sits.
• Note: I used the cartons of already whipped cream cheese as that's what I had on hand. Probably, (2) 8 oz. blocks whipped would work just as well.