This vegan cream uses coconut cream for a delightful flavour that is suitable for decorating a vast array of cakes.
1 person made this
1 (400ml) tin coconut cream
2 tablespoons caster sugar
1 teaspoon vanilla extract
Directions Preparation:10min › Ready in:10min
Place a mixing bowl in the freezer for 5 minutes. Remove from the freezer then pour in the coconut cream together with the vanilla extract and whisk using a handheld electric whisk. Gradually add the sugar as you continue whisking until a thick and creamy consistency is reached. Use or store in a airtight container in the fridge for up to 1 week.