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Pineapple Frosting

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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.

Pineapple frosting spread over the top of a cupcake on a dark surface.

Pineapple Frosting

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.

Pineapple frosting in a stainless steel mixing bowl.

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.

Pineapple frosting on a cupcake next to a piping bag filled with pineapple frosting.

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.

A close-up view of pineapple frosting spread over the top of a cupcake.

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.

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Pineapple frosting spread over the top of a cupcake on a dark surface.

Pineapple Frosting

Yield: 6 cups
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

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.

Ingredients

  • 16 ounces (468 grams) crushed pineapple, undrained
  • 2 cups (452 grams) unsalted butter, softened
  • 1 tablespoon vanilla extract
  • ⅛ teaspoon salt
  • 6-8 cups (720-960 grams) 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 ⅔ 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.

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.

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.

Recommended Products

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

Nutrition Information:
Yield: 48 Serving Size: 2
Amount Per Serving: Calories: 133Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 20mgSodium: 8mgCarbohydrates: 16gFiber: 1gSugar: 16gProtein: 1g

* Percent Daily Values are based on a 2000 calorie diet. Since different brands of ingredients have different nutritional information, the values shown are just an estimate.

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Rowan

Friday 28th of August 2020

Can you just skip meringue powder cause I can’t find any

Jen Sobjack

Saturday 29th of August 2020

The meringue powder helps stabilize the frosting because the pineapple can be too wet. Without it, there's a chance the frosting will separate.

Bee

Friday 21st of February 2020

Interesting, can you pipe this or is it too chunky?

Jen Sobjack

Friday 21st of February 2020

It's too chunky for a small piping tip. But you can pipe on to cupcakes with a large open tip.

Toni

Sunday 25th of August 2019

I have some buttercream in my fridge from last week I want to turn pineapple. Can I add the pineapple puree to it at this point? I didnt use any meringue powder in my frosting, should I add that for the pineapple or is that just a part of your basic recipe?

Thank you!

Jen Sobjack

Sunday 25th of August 2019

It should be fine to flavor the frosting now as long as you let it soften enough to mix and don't overbeat it once you do add flavoring. The meringue powder is needed to stabilize the frosting so the moisture from the pineapple doesn't break it.

Dena

Thursday 18th of July 2019

Have you tried this with other types of fruit? Like mango puree?

Jen Sobjack

Friday 19th of July 2019

I haven't tried other fruit purees but I imagine it would work out the same.

Bobbie Delau

Monday 15th of April 2019

I'm a little confused. Recipe says 16 oz crushed pineapple but in the upper part of your post, it says 8 oz. Also how much of the cooked puree do you add?

Jen Sobjack

Tuesday 16th of April 2019

Sorry for the confusion. I used crushed pineapple that comes in 8-ounce cans but I used 2 cans. 16 ounces is the correct amount to use in total. You'll use all of the cooked puree. Once it's cooked down, you should have roughly 2/3 cup.

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