Fluffy Orange Cream Frosting

Ingredients

1 cup heavy whipping cream (chilled)
4 oz cream cheese (softened)
2 tbsp powdered monk fruit sweetener
1 tsp orange zest (finely grated)
1 tbsp fresh orange juice
1 drop natural orange food coloring (optional, for the tint seen in the image)

Instructions

Cream the Base: In a medium bowl, beat the softened cream cheese with the sweetener, orange zest, and juice until completely smooth and lump-free.
Whip the Cream: In a separate chilled bowl, whip the heavy cream until stiff peaks form.
Fold Together: Gently fold the whipped cream into the cream cheese mixture using a spatula. Do not overmix, or you will lose the airy texture shown in the second image.
Chill: Keep the frosting in the refrigerator until the cake is entirely cool, then dollop generously on top.

Questions & Answers

Q: Can I use orange extract instead of fresh juice for the frosting? A: Yes, you can substitute 1/2 tsp of orange extract if you want a more intense flavor without adding extra liquid to the cream.

Q: Why did my coconut cake turn out crumbly? A: This usually happens if the cake is sliced while still warm. Since there is no flour or gluten, the eggs and coconut fibers need to cool completely to “bond” together.

Q: How do I get the frosting to look as fluffy as it does in the bowl? A: The secret is using cold heavy cream and a cold bowl. Whip the cream just until it stands up on its own—if you go too far, it will turn into butter; if you don’t go far enough, it will be runny.

Q: Is this dessert keto-friendly? A: Yes! Because it uses coconut, eggs, and sugar-free sweeteners, it is very low in net carbohydrates and fits well within a ketogenic or low-carb lifestyle.