Coconut Cream Cheese Frosting has the same rich tangy taste of classic cream cheese frosting. It’s silky smooth, perfectly sweet, and has just the right amount of coconut flavor to make it taste extra special! Plus, it’s made in one bowl and comes together in just five minutes. And the best part? It pipes beautifully, making it perfect for cakes and cupcakes.
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My favorite pairing? Coconut cupcakes, no question! A light and fluffy cake topped with this creamy coconut frosting is an absolute dream. But if you’re looking to bake something a little different, try spreading it over my old-fashioned carrot cake for an unexpected twist on this classic cake. Whether you’re frosting cupcakes, cakes, or even cookies, this frosting is an easy way to elevate any dessert!
Ingredient Notes
- Butter - Feel free to use salted or unsalted butter. Make sure it’s softened to room temperature so it blends smoothly with the cream cheese.
- Cream cheese - For the best texture and flavor, use full-fat block cream cheese (not the spreadable kind in a tub). It provides that classic tangy flavor while keeping the frosting stable and creamy.
- Coconut extract - This is what gives the frosting the coconut flavor! A little goes a long way, so start with a small amount and adjust to taste. Look for pure coconut extract for the best flavor.
- Heavy cream - Just a splash helps create a silky, whipped texture. Feel free to swap it with any milk you have.
Step-By-Step Instructions
Beat cream cheese and butter. With a handheld or stand mixer, mix the cream cheese and butter until smooth and creamy.
Add powdered sugar. On low speed, beat in the powdered sugar and coconut extract. Add the cream and mix for 2-3 minutes for a creamy consistency.
Helpful Tips
- Use room temperature butter and cream cheese - This is so important for a smooth and creamy frosting. Cold ingredients won’t blend properly, leaving you with a lumpy or curdled texture. Let them sit out for about an hour before mixing.
- Sift the powdered sugar if needed - If your powdered sugar has any lumps, take the extra step to sift it before mixing. This prevents gritty bits in your frosting and helps create that ultra-smooth, bakery-style texture.
- Don’t skip the cream - A little liquid goes a long way in creating that silky, spreadable texture. Without it, the frosting can be too thick and difficult to pipe.
Storage
This coconut cream cheese frosting is best enjoyed fresh, but it can be made ahead of time and stored for later use. Simply transfer it to an airtight container and refrigerate for up to 1 week. Before using, let it sit at room temperature for about 20-30 minutes, then give it a quick mix to restore its smooth and creamy texture.
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5-Minute Coconut Cream Cheese Frosting
- Total Time: 5 minutes
- Yield: 2 cups 1x
Description
Coconut Cream Cheese Frosting has the same rich tangy taste of classic cream cheese frosting. It’s silky smooth, perfectly sweet, and has just the right amount of coconut flavor to make it taste extra special! Plus, it’s made in one bowl and comes together in just five minutes. And the best part? It pipes beautifully, making it perfect for cakes and cupcakes.
Ingredients
- 170 g (¾ cup) unsalted butter, at room temperature
- 112 g (4 ounces) cream cheese, at room temperature
- 450 g (1 pound) powdered sugar
- 1 teaspoon coconut extract
- 1-2 tablespoons heavy cream or milk
Instructions
- In a large bowl, using a handheld or stand mixer fitted with the paddle attachment beat the cream cheese and butter together on medium-high speed until smooth and creamy, 2-3 minutes.
- Add the powdered sugar and coconut extract and mix on low speed until completely incorporated. Mix in enough cream for desired consistency. Increase to medium-high speed and beat for 2-3 minutes until light and fluffy.
Notes
Powdered sugar - sift before adding to remove any lumps.
Storage - Keep in an airtight container and refrigerate for up to 1 week.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Frosting & Fillings
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