Recipe information
Yield
makes 7 1/2 cups
Ingredients
Two 8-ounce packages cream cheese, softened
1/2 cup (1 stick) unsalted butter, softened
2 teaspoons pure vanilla extract
3/4 teaspoon coconut extract
5 cups confectioners’ sugar
Preparation
Beat the cream the cheese and butter together in a standing mixer until light and smooth. Pour in the vanilla and coconut extracts, and slowly add the confectioners’ sugar, 1 cup at a time, until thoroughly incorporated, scraping down the sides of the bowl with a spatula as needed. Set aside until ready to frost.
Reprinted with permission from The Neelys' Celebration Cookbook by Pat and Gina Nelly. Copyright © 2011 by Pat and Gina Nelly with Anna Volkwein. Excerpted by permission of Knopf, a division of Random House, Inc. All rights reserved.
Pat and Gina Neely are restaurateurs, best-selling authors, popular speakers, and hosts of the Food Network hit series Down Home with the Neelys. They recently opened their first New York City restaurant, Neely's Barbecue Parlor. They live with their daughters in Memphis, where they enjoy cooking at home with family and friends.
Ann Volkwein is a best-selling food and lifestyle author based in New York City and Austin, Texas. Her previous books include: The Arthur Avenue Cookbook, Chinatown New York, Mixt Greens (with Andrew Swallow), and, with Guy Fieri: Diners, Drive-Ins, and Dives; More Diners, Drive-Ins, and Dives; and Guy Fieri Food.
