A quick note on the difference between of icing and frosting before we get started. In general, icing has a thinner consistency, doesn’t hold its shape, and is used to glaze baked goods. Frosting on the other hand is thicker, can be used as a filling, and to decorate and coat all sides of a cake.
My curiosity over creating a more stable coconut cream frosting began when I developed the recipe for Easy Ube Cupcakes. Ube or Purple Yam pairs well with the flavor of coconut. The two ingredients are often used side by side when making Filipino Desserts.
The simplicity of using less ingredients is always appealing to me. It’s also a plus when a recipe uses ingredients that do not have additives. However, my attempts to make coconut cream frosting that only use coconut cream and confectioner’s sugar were always unsuccessful. My frosting was not pipe-able and wouldn’t hold its shape.
Then, I had an idea to try and use unflavored gelatin. It worked.
So, why would I call this Coconut Cream Frosting recipe the imperfectly perfect frosting?
It is perfect because the flavor is deliciously irresistible. It is imperfect because each batch I made, depending on the brand of canned coconut cream, climate, and my patience, was inconsistent.
The use of coconut cream is tricky. I found that the different brands of canned coconut cream vary and some even have additives. Also, weather or climate can be misleading.
Contrary to most recipes that require a chilled and solidified can of coconut cream, I prefer coconut cream at room temperature. The thickest and creamiest part of the cream, best used for the frosting, remains at a semi-solid texture even at room temp. This way, I know exactly what part of the cream to use for the recipe.
The good thing is that the consistency of the cream can usually be fixed.
If the frosting is too thick, add a little milk or almond milk.
If the frosting is too watery, add a little more gelatin (dissolved in hot water and tempered)
Coconut Cream Frosting – the imperfectly perfect frosting
For coconut cream and sugar
- 1/2 to 3/4 cup Coconut Cream use only the thick semi-solid part of the cream
- 3/4 cup Confectioner's Sugar sifted - optional
To make frosting thick/stable:
- 1 1/2 tsp Unflavored Gelatin
- 3 tablespoons of hot water
- Open can of Coconut Cream, drain and only use the thick cream
- Put Coconut Cream into a bowl
- Add Confectioners Sugar
- Mix until sugar is dissolved
- In a separate small bowl, dissolve gelatin in hot water by stirring the water continously
- Temper the gelatin by adding a tablespoon of coconut cream frosting to the gelatin while stirring quickly to avoid clumps
- Repeat step 6 twice (total of three tablespoons of coconut cream frosting)
- Mix the gelatin mixture slowly into the large bowl with the rest of the frosting
- Chill in the refrigerator for at least 3 hours
- Whip until soft peaks form
- Pipe on top of cupcakes or cakes
I like how Primal Palate’s recipe uses Stevia instead of sugar, I must try that next time! You can find the recipe here
I also like the mouthwatering recipes at Cotter Crunch that make use of Coconut Cream Frosting. Really…Chocolate Coconut Frosting and Lemon Lime Coconut Cake with Coconut Cream Frosting? Delicious. You can find the recipe here