Description
This coconut frosting is a whipped coconut-milk ganache made with white chocolate, heavy cream, and coconut cream. It’s smooth, fluffy, and perfect for filling cakes or topping 12 cupcakes.
Ingredients
- 200 g (1 1/4 cups / 7 oz) white chocolate – 28–30%
- 120 ml (1/2 cup) heavy cream – hot
- 120 ml (1/2 cup) heavy cream – cold
- 100 ml (1/2 cup) coconut cream – full-fat
- 1 tsp vanilla extract
- 1 tsp coconut extract
Instructions
- Finely chop the white chocolate and place it in a large bowl.
- Add the vanilla and coconut extract.
- Heat the first portion of heavy cream until it just boils and pour it over the chocolate.
- Rest, then stir until fully melted (use a double boiler if needed).
- Add the cold heavy cream and coconut cream, then mix until smooth.
- Blend briefly with an immersion blender if you want a perfectly silky ganache.
- Cover and chill 4–6 hours or overnight.
- Place the fully chilled ganache in a large bowl or stand mixer.
- Whip on medium speed for 2–3 minutes until fluffy and firm.
- Use immediately to frost cakes or pipe onto cupcakes.
Notes
Storage: Keep refrigerated for up to 2 days, covered.
Tips:
- Weigh ingredients – Using a scale gives consistent, stable results.
- Use full-fat creams – Both heavy cream and coconut cream must be high-fat.
- Chill long enough – The ganache won’t whip if it’s not fully cold.
- Don’t over-whip – Stop as soon as it becomes fluffy and smooth.
- Use quality white chocolate – 28–30% cocoa butter ensures stability.
- Prep Time: 15 minutes
- Category: frosting, ganache,
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 146
- Sugar: 10.3 g
- Sodium: 19.9 mg
- Fat: 9.4 g
- Carbohydrates: 10.2 g
- Protein: 1.4 g
- Cholesterol: 15 mg