Coconut Cream Frosting – the imperfectly perfect frosting
A version of Coconut Cream Frosting that’s sweet and irresistible. With the addition of unflavored gelatin, this frosting can be used to decorate desserts and will hold it’s shape even at room temperature.
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 10 minutes
- Yield: about 1 cup of frosting 1x
- Category: Sweets, Desserts
- Cuisine: Desserts
Ingredients
Scale
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
Instructions
- 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
Notes
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)
Nutrition
- Serving Size: 24 cupcakes