Whipped Coconut Cream Frosting
This simple whipped coconut cream is a fantastic non-dairy option for frosting cakes and cupcakes, but is also delicious served over fresh berries!
10 minutes
Difficulty
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 127 |
| Fat: | 13 g |
| Carbohydrates: | 2 g |
| Protein: | 0 g |
| Calculated per serving. | |
Serves: 6
Serves: 6
Ingredients
- 13.5 oz 13.5 oz 13.5 oz Coconut Milk, full fat, canned
- 1/2 tsp 1/2 tsp 1/2 tsp Pure Vanilla Extract
- Liquid Stevia Extract, 6 drops. You may also use raw honey or powdered sugar to taste
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Place a can of coconut milk in the fridge over night so that the cream will rise to the surface and separate from the water.
- Remove the coconut milk from the fridge and turn the can upside down. Using a can opener, open the can of coconut milk from the bottom and discard the water that separated from the cream.
- Scoop the thick cream into a small mixing bowl. Add the vanilla extract, and stevia (or raw honey or powdered sugar). Whip the cream with a hand mixer until light and fluffy, adding natural food coloring if desired.
- Use immediately to pipe onto cooled cupcakes, or place in the fridge until use.
Notes
You can use raw honey or powdered sugar to sweeten this whipped coconut cream. I do not recommend using maple syrup, because it may affect the consistency of the whipped cream. Raw honey is thicker than maple syrup, so it should hold it's shape okay. For best results use a small amount of liquid stevia, or powdered sugar. You can easily make powdered sugar by pulsing granulated maple sugar or coconut sugar in the food processor until it's a fine powder. If you want to use food coloring for this frosting, you cannot use maple or coconut sugar, because it will turn the frosting brown and vegetable food coloring does not have strong enough pigment to cover the brown color from the sugar.
Add a Note
My Notes:
About This Recipe
Dairy Free Egg Free Frostings & Toppings Nightshade Free Nut Free Pescetarian Shellfish FreeNever Miss a Bite
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This is DELICIOUS!!! Although a few tips- 1) put the can of coconut in the refrigerator upside down, because once you take it out, you have to flip it to open the can and get the “water” out. I discovered you cannot open the bottom of this can, at least with the can opener I have… also, I could not create the powdered sugar with my food processor, but I was very successful with my coffee grinder. Turned out perfect! Thank you for a wonderful recipe đŸ™‚
If I were to use the powder sugar, how much do I need to add?