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Whipped Coconut Cream Frosting
URL:
https://www.cottercrunch.com/how-to-make-coconut-cream-vegan-frosting/
Ingredients
2
cans (13.6 ounce)
coconut cream
¼ to ⅓
cup
maple syrup or powdered sugar
1
teaspoon
pure vanilla extract
4
tablespoons
Dutch cocoa powder (optional for chocolate frosting)
1-2
tablespoons
arrowroot starch (optional)
Instructions
Chill the canned coconut cream in the fridge for 12-24 hours.
Carefully remove the thickened cream from the can without shaking it and place it in a mixing bowl.
Add the sweetener and vanilla extract to the bowl.
Whip the mixture on high until it becomes light and fluffy.
If making chocolate frosting, add cocoa powder and whip again until combined.
If the frosting isn't firm enough, add arrowroot starch and whip to achieve desired thickness.
Store in an airtight container in the fridge for up to 4-5 days.
Nutrition Facts
(estimated)
Servings
1 ¼ to 1 ½ cups (approximately 4 servings)
Calories
125
Total fat
9.6g
Total carbohydrates
8g
Total protein
0.9g
Sodium
7.5mg
Cholesterol
0mg
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