If you’re a coconut lover like I am, you’ll love these four ingredients. coconut frosting!
Thick, creamy and full of coconut flavor. Coconut frosting is also great for topping cakes or piping over cupcakes or even cookies.
Our Favorite Coconut Frosting!
- It has a rich coconut flavor and is perfect for spring and summer desserts!
- quick and easy Gear up for the final dessert decision.
- Batch capable: double Freeze half for another dessert.
- Use it on coconut cakes (or cupcakes), white cakes, yellow cakes, chocolate cakes, and more.
- Coconut cupcakes with coconut frosting? Double the joy!
Ingredients for coconut frosting
coconut cream – Coconut cream is concentrated and thick and made from cooked coconuts. It differs from coconut milk, which is made by soaking the pulp in boiling water and straining it.
butter – Use real unsalted butter for rich flavor and good consistency. Margarine and butter alternatives have higher oil and water ratios, so the results will not be the same. Unsalted butter works best, but if you only have salted butter, don’t add salt to your recipe.
sugar – Powdered sugar gives it an extra fluffy texture and dissolves in the butter.
Doesn’t it have powdered sugar? Adding 1 tablespoon of cornstarch to each cup of regular white sugar and stirring in a food processor or coffee grinder works equally well.
coconut extract – Coconut extract adds even more coconut flavor! You can find it in the baking section of most grocery stores. Add to your Amazon cart here.
variation – Chopped coconut (sweetened or unsweetened) can be gently mixed in or used as a garnish, if desired. Lightly toasting the coconut adds crunchiness and a pop of color. Add a drop or two of food coloring to create a shade of pink, green, yellow, or whatever color suits your recipe for the day.
How to make coconut frosting
- Mix butter until light and fluffy (as per the recipe below).
- Add the sugar one cup at a time, then add the extract.
- Slowly add coconut cream until desired texture and consistency is reached. Add a pinch of salt (optional) and spread or pipe onto cakes or cupcakes.
Can you get ahead?
- Prepare coconut frosting in advance and store in an airtight container in the refrigerator for up to 1 week.
- If you put it in a ziplock bag and freeze it, it can be stored for about 3 months, but please defrost and stir well before using. Blow more air.
Other Frosting Favorites
Are you ready to make your baking game even more fun? See more of our favorite frosting recipes to transform your cakes and cupcakes from delicious to irresistibly divine!
coconut frosting
Packed with sweet, coconut flavor, this frosting is perfect for spreading over cakes and cookies.
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Place the butter in a large bowl and beat with an electric mixer until light and fluffy, 2-3 minutes.
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Add sugar, 1 cup at a time, and mix until incorporated. It will thicken. Mix coconut extract.
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Gradually add coconut cream (make sure to stir well) and beat on high speed until light and fluffy. Continue adding coconut cream until desired texture and consistency is reached.
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Add a pinch of salt (optional) and mix.
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Spread or squeeze onto cakes or cupcakes.
Coconut frosting can be stored in the refrigerator for up to a week.
calorie: 185 | carbohydrates: twenty fiveg | protein: 1g | obesity: Teng | saturated fat: 6g | cholesterol: 27mg | sodium: Fourmg | potassium: 8mg | sugar: twenty fiveg | Vitamin A: 309IU | calcium: Fivemg | iron: 1mg
Nutritional information provided is an estimate and will vary depending on cooking methods and ingredients brands used.
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Repin this coconut frosting recipe