Coconut Cream Cheese Frosting
Adapted from Lisa Yockelson's Baking by Flavor, this is the best coconut cream cheese frosting.
cream cheese at near room temperature
butter at near room temperature
freshly ground nutmeg
Coconut for garnish
enough for heavy amount per cupcake.
Cream butter and cream cheese in mixer.
Sift confectioner's sugar and nutmeg together.
Add sugar to cream mixture, one cup at a time.
Add vanilla into the cream. Add cream to the frosting.
Mix until smooth. It will be a little gooey. It will change texture once refrigerated.
You can refrigerate for up to 3 days. Take out 30 minutes before frosting.
This will frost up to 18 cupcakes or 45 mini cupcakes.