Coconut Cream Cheese Frosting
Adapted from Lisa Yockelson's Baking by Flavor, this is the best coconut cream cheese frosting.
Servings: 12
Ingredients
- 12 ounces cream cheese at near room temperature
- 5 tablespoons butter at near room temperature slightly chilled
- 5 1/2 cups confectioner's sugar
- 3/4 teaspoon freshly ground nutmeg
- 2 tablespoons heavy cream
- 1 tablespoon vanilla
- Coconut for garnish enough for heavy amount per cupcake.
Instructions
- 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.
Notes
This will frost up to 18 cupcakes or 45 mini cupcakes.