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Coconut Buttercream Frosting

This creamy Coconut Buttercream Frosting strikes the perfect balance with natural coconut sweetness, making it an ideal topping for cakes and cupcakes.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 12 tablespoons
Course: Dessert, Topping
Cuisine: American, Tropical
Calories: 120
Ingredients Method Notes

Ingredients
  

Frosting Base
  • 1 cup unsalted butter, softened Ensure butter is at room temperature for best results.
  • 4 cups powdered sugar Sift for optimal smoothness.
  • 1 cup coconut cream or coconut milk Coconut cream adds a richer flavor.
  • 1 teaspoon vanilla extract Use pure vanilla extract for best flavor.
  • 1/2 teaspoon salt Balances the sweetness.
Garnish
  • optional shredded coconut Toast lightly for added crunch.

Method
 

Preparation
  1. In a large mixing bowl, beat the softened butter using a hand mixer or stand mixer on medium-high speed for about 2 minutes until creamy and pale.
  2. Gradually add the sifted powdered sugar, mixing on low speed for 1–2 minutes until combined.
  3. Slowly pour in the coconut cream and mix on medium speed for about 2-3 minutes until light and fluffy.
  4. Mix in the vanilla extract and salt until smooth, scraping down the bowl as necessary.
  5. If desired, gently fold in the shredded coconut for added texture.
  6. Use the frosting immediately or store it in an airtight container in the fridge.

Notes

Ensure both butter and coconut cream are at room temperature before starting. Store in an airtight container for up to a week. If too thick, add a tablespoon of coconut cream; if too runny, add more powdered sugar.