The BEST Pineapple Frosting

Luscious and creamy, this is truly the BEST Pineapple Frosting! Loaded with pineapple flavor that will complement all your favorite cakes and cupcakes. This frosting is sure to become your absolute favorite!

A while back I made a thick and chunky version of pineapple frosting. It was so delicious and flavorful but also a bit challenging to make.

You see, that frosting required a lot of pineapple puree in order to get the most flavor. Adding in so much puree made the frosting loose and required the help of meringue powder to keep it thick.

It’s also a tedious process to cook down crushed pineapple, let it cool, and then make the frosting.

That’s why I was so anxious to try Sally’s method for making strawberry frosting. She used freeze-dried strawberries and ground them into a powder.

This yielded the most flavorful frosting and I couldn’t wait to make my pineapple frosting this way. I've also made a raspberry frosting with freeze-dried raspberries that I think you'd like.

Pineapple frosting with freeze-dried pineapples

You may be wondering where you can buy freeze-dried pineapple. Most grocery stores have them but you probably haven't noticed if you weren’t intentionally looking for them.

I’ve seen them in the dried fruit sections of Target and Publix. But, if you can’t locate them in a store near you, they are available on Amazon.

You’ll need 2 cups worth of freeze-dried pineapple to make a full batch of frosting. That comes to about 84 grams.

Grind the pineapple in a food processor until it’s broken down into a fine powder. There’s ultimate flavor in this powder!

Add the pineapple powder to the buttercream when you add the confectioners’ sugar. A little extra heavy cream may be necessary to get the right consistency for a spreadable frosting.

This pineapple frosting is so luscious and creamy! It’s loaded with pineapple flavor. And it’s going to become your very favorite!!

The days of curdled buttercream frosting are over! You can try this with all sorts of freeze-dried fruits. Mix and match to make your own unique frosting flavors. And definitely make this version of pineapple frosting because it is THE BEST!

Try it with my pineapple cupcakes, basic vanilla cake, or pineapple coconut cake!

NEED MORE BAKING IDEAS? Subscribe to our newsletter and follow along on Facebook, Instagram, and Pinterest for all the latest updates!

Continue to Content

The BEST Pineapple Frosting

Yield: 6 cups

Prep Time: 20 minutes

Total Time: 20 minutes

Luscious and creamy, this is truly the BEST Pineapple Frosting! Loaded with pineapple flavor that will complement all your favorite cakes and cupcakes. This frosting is sure to become your absolute favorite!

Print

Ingredients

• 1 1/2 cups (64 g) freeze-dried pineapple
• 2 cups (452 g) unsalted butter, softened
• 3 tablespoons heavy cream
• 1 tablespoon vanilla extract
• 1/8 teaspoon salt
• 6-8 cups (960 g) confectioners' sugar

Instructions

1. Using a food processor, grind the freeze-dried pineapple into a fine powder. Set aside.
2. In a stand mixer fitted with a paddle attachment or with an electric hand mixer, beat the butter on medium-high speed until smooth. Add the heavy cream, vanilla, and salt. Continue to beat until incorporated.
3. Add the pineapple powder and 2 cups of confectioner's sugar. Beat on medium-low speed until most of the sugar is moistened. Gradually add in the remaining sugar, one cup at a time. You may need more or less depending on how soft the butter is. Beat on medium-low speed until the sugar is moistened. Turn the speed up to medium-high and beat until light and fluffy. Scrape down the sides of the bowl as needed. If the frosting seems too thick, beat in additional heavy cream, one tablespoon at a time, until it reaches the desired consistency. 

Make ahead tip

1. Frosting will keep for up to 4 days stored in the refrigerator in an airtight container. Let stand at room temperature to soften before use.
2. Or it can be frozen for up to 3 months. When ready to use, place in the refrigerator overnight to thaw. Let stand at room temperature to soften before use.

Notes

This recipe makes enough to frost a double layer cake or 24-36. Halve the recipe to make enough for 12-18 cupcakes or a single layer cake.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Freeze-Dried Pineapples
• 
  Food Processor
• 
  Paddle Attachment
• 
  Stand Mixer

Nutrition Information:

Yield: 6
Amount Per Serving: Calories: 207

Tried this recipe? Share it on Instagram!

Mention @introvertbaker or tag #introvertbaker!