Coconut Frosting Recipe
Coconut frosting is perfect for the coconut lover in your life! It adds a delicious tropical flavor to cakes and cupcakes!
Servings 12 servings
Calories 297kcal
Ingredients
- 1 cup unsalted butter softened (226g)
- 1 pound powdered sugar (450g)
- 1 teaspoon coconut extract
- 1 teaspoon vanilla extract
- 3 tablespoons coconut cream
- ¼ teaspoon salt
Instructions
- In the bowl of a stand mixer with the whisk or paddle attachment, cream the butter for about 3 minutes, until lightened in color and fluffy.
- Add the powdered sugar 1 cup at a time, mixing on low speed between each addition, for about 30 seconds or until fully combined. Scrape the bottom and sides of the bowl.
- Add the coconut and vanilla extracts, coconut cream and salt. Mix on medium-high speed for 3 minutes, until the frosting is smooth and fluffy. If the frosting is too thick, add more coconut cream and mix well to reach your desired consistency.
Notes
- Use softened butter: Softened or room temperature butter is vital for smooth, silky frosting. If you forgot to set out the butter in advance for it to soften, check out my tutorial for how to soften butter quickly.
- Use a can of coconut milk for coconut cream: If you can’t find a can of coconut cream, scrape the fat from an unshaken can of coconut milk. Once I scrape off the fat, I use the coconut milk that remains to make coconut cupcakes, coconut cream pie, or coconut rice!
- To thin it out: If the frosting is too thick, add more coconut cream or a little bit of milk and mix well to reach your desired consistency.
Nutrition
Calories: 297kcal | Carbohydrates: 38g | Protein: 0.3g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 52mg | Potassium: 19mg | Fiber: 0.1g | Sugar: 37g | Vitamin A: 473IU | Vitamin C: 0.1mg | Calcium: 5mg | Iron: 0.1mg