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!
Using a food processor, grind the freeze-dried pineapple into a fine powder. Sift the powder through a fine-mesh sieve and discard any large bits. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl with a handheld electric mixer, beat the butter on medium-high speed until creamy and pale in color, about 5 minutes.
Add half the confectioners' sugar and beat on low speed just until the sugar has fully moistened, then turn the speed up to medium-high and beat until well incorporated, about 3-5 minutes.
Add the remaining confectioners' sugar and pineapple powder and beat on low speed just until the sugar has fully moistened, then turn the speed up to medium-high and beat until well incorporated, about 3-5 minutes.
Add the vanilla and salt. Turn the mixer on low speed and slowly add 3 tablespoons of the heavy cream. Turn the mixer up to medium-high and beat until the cream is well incorporated, about 3-5 minutes. (After 2 minutes stop and scrape down the sides and bottom of the bowl then continue mixing.)
Check the consistency of the frosting and add more cream, ½ tablespoon at a time, if needed. The frosting should be soft and spreadable but not so loose that it doesn't hold its shape.
Notes
This recipe makes enough to frost a double layer cake or 24-36 cupcakes. Halve the recipe to make enough for 12-18 cupcakes or a single layer cake.
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.