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.
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.
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 two eight-ounce cans 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 sixteen-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.
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 two-thirds of a cup. It can be about a tablespoon or two more than two-thirds 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.