There’s nothing better than this recipe for homemade Coconut Buttercream Frosting. It’s a made from scratch, simple recipe that is perfect slathered on cakes, cupcakes, or right from the spoon.
Prep Time 15 minutesminutes
Total Time 15 minutesminutes
Servings 24
Ingredients
1 ½cups(339g)unsalted butter, softened
5cups(600g)confectioners’ sugar, sifted
⅛teaspoonsalt
6tablespoonscanned unsweetened coconut milk, or coconut cream
Instructions
Using a handheld mixer or stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until smooth and creamy, about 5 minutes.
Add 2 cups of confectioner's sugar, beat on medium-low speed until most of the sugar is moistened. Gradually add in the remaining sugar, one cup at a time, mixing well after each addition. Stop to scrape down the sides of the bowl as needed.
And the salt and the coconut milk, one tablespoon at a time, beating on medium speed until fully incorporated. You may need more or less of the coconut milk depending on how strong you'd like the flavor.
Turn the speed up to medium-high and beat until light and fluffy. Scrape down the sides of the bowl as needed.
Notes
You can use coconut cream with this recipe also. I've tested it and it yields so much more coconut flavor. You may need less coconut cream so be sure to add just one tablespoon at a time until the frosting reaches the desired taste and texture.
Soften the butter by allowing it to sit at room temperature for 1-2 hours prior to making the frosting. DO NOT soften the butter by heating it in the microwave!!
It is important to shake the can of coconut milk/cream vigorously before opening it. The fats and liquids separate in the can after sitting. You want a combination of both for the frosting, so mix it very well.
If the coconut flavor isn't as strong as you'd like, try adding 1/2 to 1 teaspoon coconut extract.
You can also add 1 teaspoon vanilla extract for more flavor.
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.