Creamed Coconut
Posted: 21 February 2013 07:50 PM   [ Ignore ]
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I picked up a box of creamed coconut today.  It smells wonderful.  Does anyone have any ideas on how to incorporated it into mousseline buttercream?

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Posted: 22 February 2013 10:47 AM   [ Ignore ]   [ # 1 ]
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If this is unsweetened, it looks as though it might be about 54% water and 35% coconut oil.  I’m guessing that the upper limit might be about the quantity of fruit purees used in mousseline.  But you may want to start with a smaller amount and then evaluate taste and texture before adding more. 

Coconut oil has a much sharper melting point than butter- i.e., it is quite firm until it melts, and then it is liquid.  There is no soft and creamy phase like butter.  That will be balanced somewhat by the water, but just wanted to point that out so you’ll keep an eye on the texture/workability/pipeability while adding it to mousseline.

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Posted: 22 February 2013 02:13 PM   [ Ignore ]   [ # 2 ]
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Thanks Julie for your reply.  I will try and make a small batch and see how it works out.

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