Quick Frosting Help - Coconut Cream

Baking By SweetSuzieQ Updated 13 Jun 2011 , 2:35pm by SweetSuzieQ

SweetSuzieQ Posted 11 Jun 2011 , 8:25pm
post #1 of 6

I wanted to make a coconut cream flavored frosting but, have no coconut extract. Do you think I can use canned coconut cream for flavor? It seems like it would be ok in theory but, i'm wondering if coconut cream would mess up the texture and/or react strangely with the whipping cream I use in my frosting?

This is the recipe I was going to use:

http://allrecipes.com/Recipe/Sturdy-Whipped-Cream-Frosting/Detail.aspx

5 replies
KatsSuiteCakes Posted 11 Jun 2011 , 8:47pm
post #2 of 6

What if you simply substituted the Coconut Cream for the whipping cream. I wouldn't think that there would be a huge difference in the texture, and might be worth a try.

Good Luck,
Kat

SweetSuzieQ Posted 11 Jun 2011 , 9:20pm
post #3 of 6

The coconut cream is thick and, wouldn't whip like the whipping cream would. My big concern is that I believe coconut cream is "oily" and, I don't want it to mess with the whipped cream.

MamaNenascakes Posted 11 Jun 2011 , 9:42pm
post #4 of 6

I would probably do a stick of butter one of shortening, coconut milk and if you have a blender and shredded cocont just powder the coconut in the blender and added to it...

texastj Posted 11 Jun 2011 , 10:03pm
post #5 of 6

I've tried using cream of coconut before and was not able to achieve a strong coconut flavor. It seemed like the more coconut cream I added the sweeter my frosting became. IMO, The extract produces a much stronger flavor than the cream. HTH

SweetSuzieQ Posted 13 Jun 2011 , 2:35pm
post #6 of 6

Thanks for the replies ladies. I did play around with it last night and, although my texture was off, I think I know what I did wrong! LOL The taste was there...it just didn't stiffen up. The coconut flavor was good, not too strong (since it was going on coconut cream cupcakes).

I halved the original recipe that I posted since it was a 12 cupcake batch and did, 4oz cream cheese, 1/4 cup coconut cream, 1/4 cup white sugar...cream together, add whisk attachment and, add 1 cup heavy cream and whip to desired consistency. My mistake...it was looking great at this stage and, without thinking, I added in the little bit of coconut milk that I had left from making the cupcakes (as it was just a tiny amount) and, didn't think that coconut milk has WATER in it so, my poor frosting deflated and, didn't get above a looser consistency no matter what I tried to fix it! It TASTED amazing and everyone gobbled them up but, would certainly been nicer to decorate if the frosting was stiffer:

Image

Quote by @%username% on %date%

%body%