COCONUT FROSTING RECIPE
Simple, creamy Coconut Frosting is a delicious way to enhance the flavor of your cakes, cupcakes, and other baked goods. It's a real treat for coconut lovers!
Provided by Shay Lachendro - What The Fork Food Blog
Categories Gluten-Free
Time 10m
Number Of Ingredients 6
Steps:
- Add the butter to the bowl of a stand mixer fitted with the paddle attachment and beat until smooth.
- Add half of the powdered sugar and a pinch of sea salt and beat on low until the sugar is mostly incorporated. Add the remaining powdered sugar and beat on low until combined. Increase speed to medium and beat for 3 minutes.
- Stop the mixer and scrape down the bowl. Add the vanilla extract, coconut extract, and coconut cream then beat for an additional minute on low, increasing the speed to medium once the cream and extract is incorporated.
- Use for cakes, cupcakes, or your favorite baked goods!
Nutrition Facts : Calories 305 calories, Fiber 1 grams fiber, Protein 0 grams protein, ServingSize 1
HOW TO MAKE COCONUT WHIPPED CREAM
An easy, step-by-step recipe for how to make coconut whipped cream! Perfect for topping vegan and non-dairy desserts.
Provided by Minimalist Baker
Categories Vegan
Time 10m
Number Of Ingredients 3
Steps:
- Chill your coconut cream or coconut milk in the refrigerator overnight (see notes for top brands!), being sure not to shake or tip the can to encourage separation of the cream and liquid. See notes for more insight / troubleshooting.
- The next day, chill a large mixing bowl 10 minutes before whipping.
- Remove the coconut cream or milk from the fridge without tipping or shaking and remove the lid. Scrape out the top, thickened cream and leave the liquid behind (reserve for use in smoothies).
- Note: if your coconut milk didn't harden, you probably just got a dud can without the right fat content. In that case, you can try to salvage it with a bit of tapioca flour - 1 to 4 Tbsp (amount as original recipe is written // adjust if altering batch size)- during the whipping process. That has worked for me several times.
- Place hardened cream in your chilled mixing bowl. Beat for 30 seconds with a mixer until creamy. Then add vanilla (optional) and powdered sugar (or stevia) and mix until creamy and smooth - about 1 minute. Avoid overwhipping because it can cause separation. Taste and adjust sweetness as needed.
- Use immediately or refrigerate - it will harden and set in the fridge the longer it's chilled. Will keep for up to 1 - 2 weeks!
- Coconut whipped cream is perfect for topping desserts like pie, hot cocoa and ice cream. It's also ideal for french toast, pie fillings, mousse, and even no-churn ice cream!
Nutrition Facts : ServingSize 1 quarter-cup servings, Calories 126 kcal, Carbohydrate 6.8 g, Protein 0.9 g, Fat 9.8 g, SaturatedFat 8.9 g, Sodium 22 mg, Sugar 6.7 g
COCONUT CUPCAKES WITH WHIPPED COCONUT MOUSSE FILLING AND COCONUT BUTTERCREAM
Steps:
- For the cupcakes: Preheat the convection oven to 325 degrees F or a standard oven to 350 degrees F.
- In large mixer bowl, cream together the granulated sugar and butter until light and fluffy with a heavy duty mixer. Add the eggs, one at a time, and mix thoroughly after each addition. Add the coconut extract and mix well. Combine the flour, baking soda and salt. Add half of the flour to the mixer bowl along with 1/2 cup of the half-and-half. Mix until the flour is mixed in, scraping the sides of the bowl with a rubber spatula. Add the rest of flour mixture and the other 1/2 cup half-and-half. Mix until the batter is smooth and all of the flour lumps are gone. Fold in the coconut flakes.
- Fill 24 cupcake liners half full and bake for 20 minutes in the convection oven or 28 minutes in the standard oven. The tops of the cupcakes should be lightly browned. Check the cupcakes to make sure no batter sticks to a wooden toothpick when inserted into the cupcake. Cool the cupcakes completely.
- For the mousse filling: In large mixer bowl, beat the heavy cream, half-and-half, coconut extract and pudding mix until light and fluffy using a heavy duty mixer. It should have the consistency of whipped cream. Gently fold in the coconut using a plastic spatula. Put the filling in a pastry bag or zipper bag with a corner cut off.
- For the coconut buttercream: In large mixer bowl, beat together the butter and half of the powdered sugar using heavy duty mixer. Add the half-and-half and the rest of the powdered sugar, along with the coconut extract, and mix well. If the frosting is thicker than you would like, add 1 teaspoon of additional half-and-half at a time, mixing well after each addition, until the frosting reaches the correct consistency. The thickness may depend on the humidity levels in your region. Put into a pastry bag.
- To assemble: Make a hole in the middle of each cupcake using a sharp knife. Be sure and leave a small amount of cake in the bottom of the hole. Fill the cupcakes with the mousse filling. Frost with coconut buttercream. You may top the cupcakes with more flake coconut or toasted coconut as desired.
- Serve immediately or chill until ready to serve.
SWEETENED WHIPPED CREAM
Whipped cream recipes don't have to be hard. This one can even be made ahead. Slightly underwhip the cream, then cover and refrigerate for several hours. Beat briefly just before using.
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 2 cups.
Number Of Ingredients 3
Steps:
- In a chilled small glass bowl and using chilled beaters, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Store in the refrigerator.
Nutrition Facts : Calories 57 calories, Fat 6g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 6mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.
SWEETENED WHIPPED CREAM
Steps:
- Whip the cream in the bowl of an electric mixer fitted with a whisk attachment (you can also use a hand mixer). When it starts to thicken, add the sugar and vanilla and continue to beat until firm. Don't overbeat!
LEMON-OLIVE OIL CUPCAKES WITH COCONUT WHIPPED CREAM
Steps:
- For the coconut whipped cream: Chill the bowl and whisk of a stand mixer in the freezer for about 10 minutes. If they are not very cold, the cream will not whip properly. Skim the solidified coconut cream from the chilled can of coconut milk and transfer the solids to the bowl of the stand mixer. Do not include any of the coconut water, even if you have to leave behind a little margin of coconut cream (even a little bit of coconut water can harm your results).
- Add the powdered sugar and whip for a few minutes until the mixture begins to stiffen and turn into whipped cream. Chill the whipped cream in a covered container in the refrigerator. It should firm up even more as it sits in the refrigerator for the next few hours or overnight.
- For the cupcakes: Preheat the oven to 350 degrees F. Line two 12-cup muffin pans with 14 cupcake liners and spray the liners with cooking spray.
- In a large bowl, whisk together the flour, baking soda, baking powder and salt. In a separate bowl, whisk together the oil, maple syrup, lemon zest and juice, lemon extract and 3/4 cup water. Pour the wet mixture into the dry mixture and whisk until just combined. Do not overmix.
- Fill the cupcake liners evenly with the batter. Bake for about 18 minutes, or until a toothpick inserted in the cupcakes comes out dry, with a few crumbs clinging to it. Rotate halfway through the baking time. Cool the cupcakes completely before unmolding.
- To serve: Top each cupcake with some coconut whipped cream. Garnish each cupcake with fresh berries, mint leaves and/or lemon zest.
SWEETENED WHIPPED CREAM FOR COCONUT CREAM CUPCAKES
Use sweetened whipped cream in our Coconut Cream Cupcakes recipe.
Provided by Martha Stewart
Categories Dinner Recipes
Yield Makes enough for 18 cupcakes
Number Of Ingredients 3
Steps:
- Place heavy cream in the chilled bowl of an electric mixer fitted with a chilled whisk attachment. Beat on medium-high speed until cream starts to increase in volume, about 30 seconds. Add sugar and vanilla and continue beating until soft peaks form, about 1 minute more; do not overbeat.
SWEETENED WHIPPED CREAM
The perfect topper for almost any dessert, including our 1-2-3-4 Lemon Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 1/3 cups
Number Of Ingredients 3
Steps:
- Whip the heavy cream in the bowl of an electric mixer fitted with the whisk attachment on medium speed until soft peaks form, 2 to 4 minutes. Add the vanilla and confectioners' sugar; continue whipping on medium speed until the soft peaks return, 2 to 3 minutes. Use immediately.
SWEETENED WHIPPED CREAM
Sweetened Whipped Cream. Learn to distinguish between the stages of whipped cream; it doesn't always have to be stiff.
Provided by Rick Rodgers
Categories Milk/Cream Mixer Dessert Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 2 cups
Number Of Ingredients 3
Steps:
- Pour the cream into a well-chilled bowl and add the sugar and vanilla. Using an electric hand mixer or balloon whisk, beat the cream to the desired consistency. For soft peaks, the cream will be just thick enough to hold its shape in soft billows. For stiffly beaten cream, the beaters or whisk wires will leave distinct traces on the cream and stand in firm peaks when the beaters are lifted.
- MAKE AHEAD
- The cream can be whipped up to 1 day ahead, covered tightly with plastic wrap, and refrigerated. If liquid separates from the cream, whip it again to incorporate the liquid.
More about "sweetened whipped cream for coconut cream cupcakes food"
FLUFFY & MOIST COCONUT CAKE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
HOMEMADE COCONUT CREAM PIE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
FIRST BIRTHDAY CAKE (NATURALLY SWEETENED) - DESSERT FOR …
From dessertfortwo.com
HOW TO MAKE SWEETENED WHIPPED CREAM - THE …
From thespeckledpalate.com
COCONUT CAKE WHIPPED CREAM FROSTING - THE LITTLE …
From thelittleepicurean.com
COCONUT CREAM PIE CUPCAKES - EASY CAKE MIX CUPCAKES
From beyondfrosting.com
BEST COCONUT CREAM CUPCAKES RECIPE - HOW TO MAKE …
From delish.com
Total Time 35 mins
EASY COCONUT CREAM CUPCAKES WITH WHIPPED CREAM …
From amycakesbakes.com
5/5 (13)Calories 465 per servingCategory Dessert
THIS COCONUT MERINGUE CAKE MAY LIVE UP TO ITS 'WORLD'S BEST' …
From detroitnews.com
VEGAN WHIPPED CREAM (NO COCONUT CREAM!) - SCHOOL NIGHT VEGAN
From schoolnightvegan.com
HOMEMADE WHIPPED CREAM RECIPE - THE SPRUCE EATS
From thespruceeats.com
EASY COCONUT BREAD RECIPE - HOUSE OF NASH EATS
From houseofnasheats.com
10 BEST SWEETENED COCONUT FLAKES DESSERT RECIPES | YUMMLY
From yummly.com
WHIPPED CREAM WITH SWEETENED CONDENSED COCONUT MILK RECIPES
From similarrecipe.com
VEGAN CREAM BUNS - THE LITTLE BLOG OF VEGAN
From thelittleblogofvegan.com
15 COCONUT CAKE MADE WITH CREAM OF COCONUT - SELECTED RECIPES
From selectedrecipe.com
COCONUT WHIPPED CREAM (DAIRY-FREE) – GARLIC HEAD
From garlic-head.com
CHOCOLATE COCONUT WHIPPED CREAM - LOVE IN MY OVEN
From loveinmyoven.com
HEALTHY CHOCOLATE CUPCAKES | VEGAN, GLUTEN-FREE, DATE-SWEETENED
From feastingonfruit.com
COCONUT CUPCAKES WITH LEMON CURD, VANILLA WHIPPED CREAM AND …
From cookingforkeeps.com
15 PLANT-BASED CHOCOLATE COCONUT TREATS - ONE GREEN PLANET
From onegreenplanet.org
SPREADABLE WHIPPED CREAM CHEESE (FOR BAGELS) – PALATABLE …
From palatablepastime.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love