One batch yields about 3/4-1 cup, enough to top one 9" cake round.
If making a 2-layered cake, I would triple this recipe.
Instead of powdered sugar, which is mostly cornstarch, I grind granulated sugar into a powder.
This is a hybrid of two recipes from:
unconventionalbaker dot com
and
godairyfree dot org
Ingredients:
1 can (approx 14 oz) full-fat coconut milk (not the kind you drink from a carton)
2 T natural sugar ground into powder (I used a Bullet)
(If using powdered sugar, use no more than 3 T. Otherwise too much could make the frosting into a glaze)
1/4-1/2 tsp powdered vanilla (or 1/2 - 1 tsp pure vanilla extract)
Optional:
Lemon zest to sprinkle on top
1/4 - 1. 5 tsp Dr. Oetker Whip It Thickener/Stabilizer (Not needed if just making a whipped cream, but if you want the cream thicker to use as a frosting, then use it. Link to it HERE.
Directions:
-Chill can in refrigerator right-side-up. This usually puts the liquid on the bottom and cream on top.
-Turn can upside down and open the bottom. Pour out and discard liquid.
-Scoop cream into mixing bowl. Beat about 1 minute.
-Add in sugar and vanilla. Beat on low to incorporate.
-If needed, add thickener. Beat until combined.
-Cover and refrigerate up to 3 days. It will thicken more as it chills
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| I promise that's not rust on the zester. It's that color because I use it to zest turmeric, too. |
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| Chill right-side up. Open upside-down. |
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| Pour liquid out (discard liquid) |
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| That's about 3 T granulated sugar before and after. |
