I wasn't sure where to post this, sorry if it's in the wrong place! I've made coconut buttercream before subbing coconut extract for the vanilla in the recipe but was wondering about using cream of coconut (Coco Lopez). I just used it for the first time in a cake, and that stuff is wonderful!!! I looked on the label and it said something about it congeals when it gets cold. I was just wondering if anyone used it in their BC before and it they had any problems with it before I tried it. TIA!