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Coconut Buttercream Frosting Recipe

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This rich and silky coconut buttercream frosting delivers bold coconut flavor with a smooth, fluffy texture perfect for cakes and cupcakes. It spreads and pipes beautifully for a bakery-style finish.

Ingredients

1 cup (226 g) unsalted butter, softened to room temperature

4 cups (480 g) powdered sugar, sifted

2–3 tablespoons full-fat coconut milk

1 teaspoon pure coconut extract

1/2 teaspoon pure vanilla extract

Pinch of salt

Optional: 1/4 cup finely shredded sweetened or unsweetened coconut

Instructions

  1. Place the softened butter in a large mixing bowl and beat with a hand mixer or stand mixer on medium speed for 2–3 minutes until pale and fluffy.
  2. Add the sifted powdered sugar one cup at a time, mixing on low speed at first, then increasing to medium. Scrape down the sides and bottom of the bowl as needed.
  3. Add 2 tablespoons of coconut milk, coconut extract, vanilla extract, and a pinch of salt. Beat on medium-high speed for 2–3 minutes until smooth and creamy.
  4. Adjust consistency as needed. Add the remaining tablespoon of coconut milk if too thick, or additional powdered sugar one tablespoon at a time if too soft.
  5. Whip on medium-high speed for an additional 2 minutes until light, airy, and spreadable. Fold in shredded coconut if desired.

Notes

For stronger coconut flavor, add an extra 1/4 teaspoon coconut extract.

For a softer coconut cream buttercream, add slightly more coconut milk and whip longer.

Store in an airtight container in the refrigerator for up to 5 days and re-whip before using.

Freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator and re-whip.

If frosting becomes too soft while piping, chill for 10–15 minutes to firm.

Toasted coconut can be used for added depth of flavor.

Nutrition

Find it online: https://chocolatecoveredamy.com/coconut-buttercream-frosting-recipe/