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Chantilly Swirl Cake Frosting

Recipe: Chantilly Swirl Cake Frosting


    Originally part of the Coconut Cake with Pineapple Filling recipe, this frosting deserves it's own place in the recipe box. Change the food coloring and skip the jellybeans, and you can use it on a variety of special occasion cakes!


    3 cups whipping cream
    4 Tbl powdered sugar
    1 tsp clear vanilla flavoring
    Yellow food coloring
    1/2 cup shredded coconut
    Jellybeans (optional)


    Whip the cream with the powdered sugar and vanilla until fluffy and stiff. Place 5 or 6 small drops of yellow food coloring in your bowl, dotted across the frosting (not all in one place). Take your spatula and swirl the food coloring through the frosting. Don?t mix too much or your frosting will turn completely yellow instead of having a yellow swirl. If you go too far and end up with yellow frosting, that?s fine too. It will be pretty either way. Now frost the top and sides of the cake. This is very easy because this is such a forgiving frosting. Just spoon it on and swirl the cream with the back of your spoon. Sprinkle on the coconut. You can concentrate on just the top of the cake or you can use more coconut and cover the sides too.

    Optional for Easter: Place jellybeans on top so they look like eggs hidden on the lawn, and then chill the cake.

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