Coconut Milk Cream Cheese Frosting

Sometimes a mistake is a good thing.  The cream cheese frosting planned for these cupcakes just didn’t work. So we saved the first day of 2013 by:

  • Placing a can of “full fat” coconut milk (light probably wouldn’t have worked) in the freezer for 10 minutes, opening it and scooping the fat on top (NOT using the water left in the bottom of the can)
  • Whipping the solids from the coconut milk with 8oz of room temperature fat free cream cheese and 2 cups of powdered sugar.
  • Adding a tbsp. of vanilla extract

Happy New Year!