Coconut Whipped Cream Frosting

• aktiivinen aika: 10 minutes
• kokonaisaika: 10 minutes

Ainekset

1 cup cold heavy cream

1 cup canned full-fat coconut cream (Thai Kitchen brand preferred)

1/2 tablespoon pure vanilla extract

1/2 cup powdered sugar

Ohjeet

Prep: Pour the entire can of unsweetened coconut cream into a small mixing bowl. I like to use the Thai Kitchen brand. You may notice the contents have separated and there is a layer of the thick cream at the top of the can, use a whisk to re-combine the cream and liquid into one creamy mixture. Measure out one cup of the recombined cream and set aside.

Whip the Heavy Cream: To a separate mixing bowl, add 1 cup cold heavy cream Using an electric mixer, whip the cream until soft peaks form, about one to one and a half minutes.

Add the Coconut Cream: Add a half cup of the recombined canned coconut cream to the soft whipped heavy cream and mix on low for 15 seconds. Add the remaining canned coconut cream, 1/2 tablespoon pure vanilla extract, and 1/2 cup powdered sugar. Mix on low for another 30 seconds and then on high with an electric mixer until stiff peaks form. Be careful not to overwhip, as the cream can turn grainy.

Chill & Serve: Keep the whipped cream frosting in the refrigerator until ready to use, a quick few whips with a mix will help to recombine . Sprinkle with shredded coconut before serving for an extra touch of flavor and texture. Perfect for layering onto cakes or as a light and creamy topping for your favorite desserts!