Coconut Whipped Cream

1 cup cold heavy cream

1 cup canned full-fat coconut cream, cold

½ T vanilla

1/2 cup powdered sugar

 

Pour the entire can of unsweetened coconut cream into a small mixing bowl. I like to use the Thai Kitchen brand. Use a whisk to re-combine the cream and liquid into one creamy mixture. Measure out one cup of the recombined cream and set aside.

To a separate mixing bowl, add cold heavy cream & whip until soft peaks form.

Add a ½ cup of the recombined canned coconut cream to the soft whipped heavy cream and mix on low for 15 seconds. Add the remaining canned coconut cream, vanilla, and powdered sugar. Mix on low for another 30 seconds and then on high until stiff peaks form. Be careful not to overwhip, as the cream can turn grainy.

Keep the whipped cream frosting in the refrigerator until ready to use, a quick few whips with a mixer will help to recombine. Sprinkle with shredded coconut before serving for an extra touch of flavor and texture. Perfect for layering onto cakes or as a light and creamy topping for your favorite desserts!