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
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.
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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.
Ingredients
- 16 ounces (468 grams) crushed pineapple, undrained
- 2 cups (452 grams) unsalted butter, softened
- 1 tablespoon vanilla extract
- 1/8 teaspoon salt
- 6-8 cups (720-960 grams) confectioners’ sugar
- 2 tablespoons meringue powder
Instructions
- 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 2/3 of a cup. Set aside to cool completely.
- 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.
- 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
- 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.
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.
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Nutrition Information:
Yield: 6Amount Per Serving: Calories: 207
Tried this recipe? Rate the recipe below and share your photos on Instagram! Mention @introvertbaker or tag #introvertbaker! Make sure your account is set to public or I won’t see it.
Toni says
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 says
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 says
Have you tried this with other types of fruit? Like mango puree?
Jen Sobjack says
I haven’t tried other fruit purees but I imagine it would work out the same.
Bobbie Delau says
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 says
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.
Tabassum Girach says
Can you please help me know what kind of butter should be the best for butter cream
Jen Sobjack says
Use regular unsalted butter. I often use Land O’Lakes or Challenge brand. Anything with a high-fat content will work best, though.
Rachael says
I was wondering if I could skip the meringue powder if I used 1/2 butter and 1/2 hi-ratio shortening?
Jen Sobjack says
I’ve actually never used high-ratio shortening in this recipe so I’m not sure how it would work.
Olga says
Hi! This looks amazing! I want to try this soon but I just have a question. Why cook the crushed pineapple and not just add the puree to the mixture straight after the food processor? Thank you in advance!
Jen Sobjack says
Cooking the puree helps reduce the amount of liquid. If there’s too much liquid, the frosting won’t come together properly.
Olga says
Thank you so much for the enlightenment! 🙂
Anne says
Hi sounds delicious, i was wondering what is meringue powder don’t think it is available in Australia. Is there any thing else you could use? Thanks
Jen Sobjack says
Meringue powder is basically egg white powder. Alternatively, you can use clear piping gel.
Jade Failey says
Can I just use egg whites???? If so, how many? Thx.
Jen Sobjack says
Egg whites won’t work since this is an American buttercream frosting. You could try making an Italian or Swiss meringue buttercream with the addition of pineapple.
heather (delicious not gorgeous) says
this sounds amazing! already thinking of all the possibilities. it’s making me miss summer and all the produce (i’m getting tired of the apples and bananas and oranges and pears and citrus).
Linda@thedutchbaker says
This looks so incredibly delicious I can’t even find the words! 🙂 I’ve never made pineapple frosting before, this looks like the perfect recipe. Love the addition of the meringue powder. Thank you for sharing! I was checking out your candied oranges too, I needed to make some recently and I loved how you dipped them in sugar 😉
Fabulous recipes! 🙂
Amanda says
I am so in the mood for spring and summer flavors. So this frosting is right up my alley. Pineapple frosting sounds so unique and delicious! I would seriously put this on everything. And by everything I mean I’d probably just eat it by the spoonful because it would t even make it to a cake! 😀
Jen Sobjack says
It is tasty! I had a hard time not eating it with a spoon myself!!