Coconut ricotta cake with coconut whipped cream

Coconut Whipped Cream Frosting


This light and fluffy Coconut Whipped Cream Frosting is the perfect topping for cakes, cupcakes, or fresh fruit. Try it with out Coconut Ricotta Cake!

Coconut ricotta cake with coconut whipped cream

Coconut Whipped Cream Frosting

This light and fluffy Coconut Whipped Cream Frosting is the perfect topping for cakes, cupcakes, or fresh fruit. With a subtle coconut flavor and just the right amount of sweetness, it comes together quickly with a few simple ingredients—no fuss, just a deliciously creamy finish! It goes perfectly with our Coconut Ricotta Cake!
Prep Time 10 minutes
Total Time 10 minutes

Equipment

  • Mixing bowl
  • Electric hand or stand mixer

Ingredients
  

  • 1 cup cold heavy cream
  • 1 cup cold full-fat coconut cream
  • 1 tablespoon pure vanilla extract
  • 1/4 cup sugar

Instructions
 

  • Combine Ingredients: In a mixing bowl, add 1 cup cold heavy cream, 1 cup cold full-fat coconut cream, 1 tablespoon pure vanilla extract, and 1/4 cup sugar.
  • Whip: Using an electric mixer, whip the mixture until stiff peaks form. Be careful not to overwhip, as the cream can turn grainy.
  • Chill & Serve: Keep the whipped cream frosting in the refrigerator until ready to use. Sprinkle with shredded coconut before serving for an extra touch of flavor and texture. Perfect for layering onto cakes or as a light and creamy topping for your favorite desserts!

Notes

Tip: When making the Coconut Whipped Cream frosting make sure to use full fat coconut cream, the light version will not provide the volume you need. Make sure it is cold! This will help ensure that the frosting will stiffen as you whip it.
This frosting was created to pair with our Coconut Ricotta Cake!

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