Recipe: Coconut Frostingdessert by Amélie Walker-Yung
Makes enough for about 2 dozen cupcakes (depends on icing method)
- 3/4-1 pound powdered sugar
- 1 stick butter, softened
- 1 teaspoon coconut extract
- 3+ tablespoons coconut cream
- sweet coconut flakes
Begin by beating your butter, then slowly add the powdered sugar. Add the extract, then the coconut cream. Add more cream or powdered sugar to reach desired consistency. Top with coconut flakes after frosting cupcakes.
This is not an exact recipe, as you can see, use it as a guide!