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how to make frosting using coconut oil? - Page 2

post #16 of 21
Coconuts (fresh ones) are abundant here where I live, and if not for this thread, I would not have imagined there exist coconut OILs elsewhere in this world in semi solid form.
Over here when we say oil, it is always fluid.
My mom used to make coconut oil by boiling coconut cream for some time (prolly an hour?) until all the cream turned into clear light golden liquid.

What is whipped coconut cream? How is the texture like? Exactly like whipped cream? Over here we squeeze the grated coconut flesh to get coconut cream (which has milk-like consistency). But never seen whipped ones around.

Very, very interesting topic. ;p
post #17 of 21
mclaren, your user details don't say where you are...?

When in fiji I bought some coconut oil at the airport, to be used for massage. When I got it home, it had gone solid in the bottle... doh! So you must be in a warm climate?

Whipped coconut cream:
http://nuttykitchen.com/2010/06/01/coconut-whipped-cream/
post #18 of 21
I have this recipe bookmarked and, have heard it is great! I have made the cupcakes before but not the frosting. From what I understand, the coconut oil is like soft butter so would be used the same way as traditional buttercream. If it is dense, maybe try whip whip whip whipping longer! LOL
post #19 of 21
Quote:
Originally Posted by zespri

mclaren, your user details don't say where you are...?

When in fiji I bought some coconut oil at the airport, to be used for massage. When I got it home, it had gone solid in the bottle... doh! So you must be in a warm climate?

Whipped coconut cream:
http://nuttykitchen.com/2010/06/01/coconut-whipped-cream/



Wow! Thanks, thanks, thanks Zespri for sharing the link. We use coconut cream a lot in our savoury dishes here and of course I've seen the same texture of coconut cream semi solid like how it was shown in the link when we refrigerate coconut cream leftovers unused, but since we always need to use it in liquid form, it has never crossed my mind there is a use for it in semi solid form LOL.
I cannot wait to try this, scooping out the top semi solid part and whipping it. Afterall coconut cream is cheaper than dairy cream over here, only that coconut cream's greasy but dairy cream's not.

Btw, i'm from a hot and humid climate of Asia, that explains the liquid vs solid issue LOL.
post #20 of 21
Guess it would have been more helpful if I had actually posted the link!! LOL

http://chefchloe.com/sweets/fluffy-coconut-cupcakes.html
post #21 of 21
I was talking to a baker yesterday who uses palm oil in buttercream . At first I thought coconut oil so asked to find out it was palm oil.
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