Pineapple Frosting

Thick and creamy Pineapple Frosting with tiny bits of pineapple speckled throughout will make all your cakes and cupcakes taste amazing! This is one frosting that will be a huge hit with each and every person who tries it.

Thick and creamy Pineapple Frosting with tiny bits of pineapple speckled throughout will make all your cakes and cupcakes taste amazing! This is one frosting that will be a huge hit with each and every person who tries it.

I’m always looking for new ways to jazz up buttercream. I did that with this coconut buttercream frosting and you loved it so much. It has remained in my top 10 recipes over the past year and it doesn’t look like it’s going to fall out of that anytime soon.

With that said, I’m hoping you will love today’s frosting just as much. It’s silky, buttery, and loaded with pineapple bits. It would be amazing on top of the pineapple cupcakes or as a filling for this coconut cake.

Today’s frosting is nothing more than my basic vanilla buttercream with the addition of pineapple puree. It’s light, airy, and glides right across the tongue.

I’ve also made another version of this frosting using freeze-dried pineapple. It’s labeled the BEST pineapple frosting and I’m sure you will love it if you like today’s version.

Thick and creamy Pineapple Frosting with tiny bits of pineapple speckled throughout will make all your cakes and cupcakes taste amazing! This is one frosting that will be a huge hit with each and every person who tries it.

For the buttercream base, you’ll need to make sure you start with butter that is just under room temperature. Set it out on the counter for 25 to 30 minutes prior to use. Don’t let it sit any longer because it will become too soft and may cause a loose frosting.

Beat the butter until it becomes smooth and creamy. Beat in some vanilla and salt before adding the confectioners’ sugar. Along with the confectioners’ sugar, you’ll need one tablespoon of meringue powder.

Don’t skip the meringue powder because it will help keep the frosting stable. It’s necessary.

When adding the confectioners’ sugar, start with two cups. Beat that in until it’s completely incorporated before adding more. Then only add one cup at a time until the frosting is the desired consistency. You may need more or less sugar depending on how soft the butter is.

Thick and creamy Pineapple Frosting with tiny bits of pineapple speckled throughout will make all your cakes and cupcakes taste amazing! This is one frosting that will be a huge hit with each and every person who tries it.

After the confectioners’ sugar is completely mixed in, it’s time to add the pineapple puree.

When adding puree to buttercream, it won’t take much to cause the frosting to break. I tested this a few different ways to find the best route to take so the frosting wouldn’t separate.

I used an eight ounce can of crushed pineapple but you can do this with an extra ripe fresh pineapple as well. If you’re using fresh pineapple, just dice it up and weigh out eight ounces. Either method you choose will still need to be processed in a food processor until it’s broken down into a puree.

At this point, the puree will be too wet to add to the buttercream. If you add it now, it’s sure to separate and become soupy. The way we solve this is to cook the puree down.

Thick and creamy Pineapple Frosting with tiny bits of pineapple speckled throughout will make all your cakes and cupcakes taste amazing! This is one frosting that will be a huge hit with each and every person who tries it.

Place it in a small saucepan and bring to a boil over medium-high heat. Then, turn the heat to medium-low and let the puree cook until it reduces down to about one-third of a cup. It can be about a tablespoon or two more than one-third of a cup.

Once the puree cools, it should be thick enough to add to the buttercream. If the buttercream starts to look a bit curdled, just keep mixing it on medium speed until it comes together.

Keep in mind the frosting will be chunky looking because of the bits of pineapple. This is completely normal.

Here are some items I recommend for making this recipe:

For more delicious buttercream frosting recipes, try this salted caramel frosting and cookie butter frosting.

Thick and creamy Pineapple Frosting with tiny bits of pineapple speckled throughout will make all your cakes and cupcakes taste amazing! This is one frosting that will a huge hit with each and every person who tries it.
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Pineapple Frosting

Thick and creamy Pineapple Frosting with tiny bits of pineapple speckled throughout will make all your cakes and cupcakes taste amazing! This is one frosting that will be a huge hit with each and every person who tries it.

Course Dessert
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Yields 6 cups
Calories 207 kcal
Author Jen Sobjack

Ingredients

  • 16 ounces crushed pineapple undrained
  • 2 cups unsalted butter softened
  • 1 tablespoon vanilla extract
  • 1/8 teaspoon salt
  • 6-8 cups confectioners' sugar
  • 2 tablespoons meringue powder

Instructions

  1. Pour the can of crushed pineapple and its juice into a food processor. Process until finely pureed. Transfer to a small saucepan and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer, stirring occasionally, until the mixture is reduced to about 1/3 of a cup. Set aside to cool completely.

  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 vanilla and salt. Continue to beat until incorporated.

  3. Add 2 cups of confectioner's sugar and meringue powder, 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. Add the pineapple puree and beat until well combined.

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.

    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.

Recipe 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.

All images and text ©Jen Sobjack/Baked by an Introvert.

Some of the links above are affiliate links, which will earn me a small commission at no additional cost to you! Thank you for supporting Baked by an Introvert.

Thick and creamy Pineapple Frosting with tiny bits of pineapple speckled throughout will make all your cakes and cupcakes taste amazing!

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