Coconut Cream Cheese Frosting
Printable Version (Recipe Only)
This frosting goes with my Coconut Lime Cupcakes, but it's also yummy with plain white or yellow cake as well as carrot cake. I love it because it's light and not too sweet!
Coconut Cream Cheese Frosting
Time: 20 minutes
Printable Version
- 1.5 bricks cream cheese (12 oz. total)
- 1/4 cup (1/2 a stick) of unsalted butter at room temp
- 1.5 cups powdered sugar, sifted
- 1/2 to 1 teaspoon coconut extract (depending on how much coconut flavor you want)
1) In a mixing bowl, cream the cream cheese and butter together with a mixer until they're well incorporated.
2) Add in the coconut extract and powdered sugar and mix again until creamy and smooth. Don't forget to scrape the sides of the bowl from time to time to make sure everything gets evenly incorporated.
3) Refrigerate for at least 30 minutes before frosting. Frosted cake should stay refrigerated until 30 minutes before serving.
This frosting goes with my Coconut Lime Cupcakes, but it's also yummy with plain white or yellow cake as well as carrot cake. I love it because it's light and not too sweet!
Time: 20 minutes
Printable Version
- 1.5 bricks cream cheese (12 oz. total)
- 1/4 cup (1/2 a stick) of unsalted butter at room temp
- 1.5 cups powdered sugar, sifted
- 1/2 to 1 teaspoon coconut extract (depending on how much coconut flavor you want)
1) In a mixing bowl, cream the cream cheese and butter together with a mixer until they're well incorporated.
2) Add in the coconut extract and powdered sugar and mix again until creamy and smooth. Don't forget to scrape the sides of the bowl from time to time to make sure everything gets evenly incorporated.
3) Refrigerate for at least 30 minutes before frosting. Frosted cake should stay refrigerated until 30 minutes before serving.
0 Response to "Coconut Cream Cheese Frosting"
Post a Comment