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Coconut Butter-Cream Frosting

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Recipe for Coconut Butter-Cream Frosting

Last year I started experimenting with a butter-cream frosting recipe that uses coconut oil, along with softened butter.  The coconut oil is a little unstable, so it can be tricky to work with, but the sublime flavor makes it so worth it!  The coconut oil melts when it gets warm, so a few minutes in the fridge or freezer will tighten it back up.

You will need:
1 cup softened butter
1/2 cup solid, unrefined coconut oil
3-4 cups powdered sugar
1 tsp vanilla
1-2 Tbls cream, whole milk or coconut milk

With an electric mixer, whip the butter and coconut oil until light and fluffy, 3-5 minutes.
Add the sugar and continue to whip.  Try to incorporate all of the coconut oil, because any chunks that remain make it very difficult to pipe.

Add the vanilla.  Continue to whip until completely emulsified.  If the frosting is too thick, dribble in some of the cream.  Thicken the frosting by adding more sugar.  If the frosting begins to separate, whip on “high” and add more sugar.

Try chilling the finished frosting for just a few minutes, so that it is easier to work with.  If you are pipping it, like I like to do, be prepared for little clumps of the solidified coconut oil to clog the tip.  I use a detachable tip and a toothpick to clear it out.  If you handle it carefully by whipping all the chunks, it should be fine.  I promise you will LOVE this version of a butter-cream frosting!


Assemble Whoopie Pies

Here is the frosting mounded up on my chocolate coconut cream whoopee pies, try it!


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