| Recipe to Print-Coconut Cream Cheese Frosting - Copy - Copy - Copy - Copy - Copy - Copy |
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| Recipe Name: |
Coconut Cream Cheese Frosting - Copy - Copy - Copy - Copy - Copy - Copy |
| Source: |
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Submitted by: |
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Last Modified: |
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| $scale_by
| Course: |
Dessert |
Used in Baskets: |
No |
| Base: |
Dairy |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
20 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
20 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$0.18
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
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Directions:
Cream the butter and cream cheese together, about 3 minutes. Scraped down the sides and bottom.
Slowly add the powdered sugar, taste as you go adding more sugar until you have reached the desired sweetness.
Fold in the non-toasted coconut. Spread onto cooled cupcakes. Sprinkle the toasted shredded coconut on top and serve. |
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