Check out my new set of videos using Temp Tee Cream Cheese.
This recipe is from our JoyofKosher friend Arielle Klein. She recommends folding in 1/4 cup of coconut into the cream cheese frosting. I loved the creamy smooth frosting as is and suggest making that 1/4 cup coconut optional. I topped my mini cakes with a sprinkle of toasted coconut. To toast coconut add it to a dry skillet over low heat and toss it around until it browns. It will happen quickly so don’t go anywhere.
Frost Tamar’s awesome kosher for Passover Flourless Chocolate Cake with this Coconut Cream Cheese Frosting and make sure to book mark this recipe year round (I personally love it on Red Velvet Cupcakes!)
One last tip — you know I can’t be bothered with creaming the butter and sugar (if I don’t have to). If your butter is room temperature, almost warm even – then you can just add everything to the bowl all at once and whip it up.
What’s your favorite frosting? let me know in the comments below.
Disclaimer: This is a sponsored video as part of a partnership with Temp Tee Whipped Cream Cheese. All thoughts and opinions expressed are my own.
I love coconut, I agree with the delicious addition!
I can vouch for the amazing yumminess of this recipe as I was on the set tasting before this video was filmed. It’s excellent!!
A Perfect cream cheese frosting for all year round!
A perfect frosting for all year round!
Yum!!! And looking fab as always!
coconut sounds like an amazing addition.
cream cheese frosting is for sure my fave…but adding coconut, now that just blew my mind!