Coconut Cream Cheese Frosting

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• 12 ounces cream cheese, softened (one and one-half 8-ounce packages)
• 5 tablespoons unsalted butter, softened
• 2 1/2 teaspoons pure vanilla extract
• 3 tablespoons heavy cream
• 1/8 teaspoon freshly grated nutmeg
• 5 1/2 cups unsifted confectioners' sugar (hs note ( i used more)
• 3/4 cup lightly packed sweetened flaked coconut
• 1 1/2 cups sweetened flaked coconut (to top the frosted cupcakes or cake)

Recipe

• 1 using an electric hand mixer, beat the cream cheese and butter in a large mixing bowl on moderate speed for 1 minute, or until creamy and well combined.
• 2 blend in the vanilla extract, heavy cream, and nutmeg.
• 3 on low speed, add the confectioners' sugar in three addition, beating until thoroughly combined before adding the next batch.
• 4 scrape down the sides of the mixing bowl frequently with a rubber spatula to keep the frosting even textured.
• 5 if you are preparing the frosting in advance, press a sheet of food-safe plastic wrap over the surface of the frosting and set aside.
• 6 use the frosting within 30 minutes of mixing.
• 7 all baked goods topped with cream cheese frosting should be kept refrigerated after the frosting has set.
• 8 using a flexible palette knife, spread the frosting as thickly as possible on top of the cooled cupcakes/cakes, making a thick 2-inch cap on top.
• 9 sprinkle the frosted surfaces of the cupcakes/cakes with the coconut.
• 10 refrigerate any cupcakes/cakes not served within 2 hours.