5-Minute Coconut Cream Cheese Frosting
yields: 3.5 cups
This smooth coconut cream cheese frosting is the perfect blend of buttercream and cream cheese frosting. Infused with both coconut extract and coconut milk, it delivers double the coconut flavor that gives tropical notes to any cake! It’s firm enough for piping onto cupcakes yet soft and luscious enough to spread as a filling for layer cakes.
Ingredients
- 1 cup (2 sticks) unsalted butter, room temperature (It should be soft enough to mix thoroughly but not melty. If too soft the frosting may end up too soft.)
- 8 ounces (226g g) full-fat cream cheese (blocked), room temperature, cut into 1-ounce pieces
- 540 g (4½ cups) powdered sugar, sifted
- 1 tablespoon full-fat canned coconut milk
- ½ teaspoon pure vanilla extract
- 1 teaspoon coconut extract
- ¼ teaspoon kosher salt
- Optional: unsweetened shredded coconut, for sprinkling
INSTRUCTIONS
- In the bowl of a stand mixer fitted with the paddle attachment or a mixing bowl with a hand mixer, cream the butter over medium speed.
- With the mixer on low, add the cream cheese pieces one at a time. Scrape down the sides and mix until well combined.
- With the mixer on low, slowly add the powdered sugar, beating until just incorporated.
- Add the coconut milk, vanilla and coconut extracts and salt and mix until smooth, taking care not to overmix or your frosting will end up too soft. That being said, if your frosting turns out too soft, don't worry, you can pop it in the fridge to firm up for 30 minutes.
- Frost your cake or cupcakes as desired. Optional: top with unsweetened shredded coconut sprinkles (untoasted or toasted!)
Notes
Frosting Storage: Store any leftover frosting in an airtight container in the fridge for up to a week or in the freezer for up to 6 months. If frozen, pull it out of the freezer and let it stand at room temperature for about an hour before using. Transfer to a stand mixer or a large bowl with a hand mixer to lightly mix the frosting until smooth. To quickly defrost frosting stored in the fridge, similarly lightly mix the frosting until smooth and able to be spread or piped!
What to do with leftover canned coconut milk: I store leftover canned coconut milk in a covered ice tray in my freezer until ready to use in curries, smoothies, or even this frosting!
