Coconut Cream Cheese Frosting
3 8-ounces packages cream cheese, room temperature
12 tablespoons unsalted butter, room temperature
6 cups powdered sugar
1 1/2 teaspoons coconut extract
2 pinches fine sea salt
sweetened shredded coconut, if desired
Beat the cream cheese and butter for several minutes until completely combined, and no lumps remain. On low speed, mix in the powdered sugar, one cup at a time, scraping down the bottom and sides of the bowl as needed. Add the extract and salt, increase the speed to medium and mix for 2-3 minutes until creamy and smooth.
Refrigerate for 30 minutes before frosting a cake. For a three-layer cake, use 1 cup of frosting between layers and the remaining for the top and sides. Cover with sweetened shredded coconut, if desired.
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