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4.34 from 3 votes

Coconut Cream Cheese Frosting

Adapted from Lisa Yockelson's Baking by Flavor, this is the best coconut cream cheese frosting.
Servings: 12


  • 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.


  • 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.