Coconut Frosting
A delicious creamy coconut buttercream frosting that is perfect for so many summer desserts.
Servings: 24
Calories: 69kcal
Ingredients
- 1 cup unsalted butter softened
- 4 cups sifted powdered sugar aka confectioners' sugar
- 3-4 tablespoons milk
- 2-3 drops coconut flavoring optional
Optional Garnish:
- ½ cup toasted coconut flakes
- maraschino cherries
Instructions
- In a large bowl, beat softened butter over medium-high speed until soft and fluffy.
- Slowly add 1 cup of powdered sugar at a time, then add milk, coconut flavoring and beat until creamy.
- Use your favorite frosting tip to pipe the frosting and garnish. Cool cupcakes before frosting.
Notes
Storage: Store leftover cupcakes in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 4.
Freezing: Unfrosted cupcakes can be frozen for up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before frosting and serving.
Prepare cupcakes 1-day advance and keep cupcakes covered tightly at room temperature until ready to be frosted.
Use 100% pineapple juice (not syrup).
Use full-fat canned coconut milk.
Toasted coconut is optional, if you aren't a fan of toasted coconut regular sweetened coconut flakes can be used.
Freezing: Unfrosted cupcakes can be frozen for up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before frosting and serving.
Prepare cupcakes 1-day advance and keep cupcakes covered tightly at room temperature until ready to be frosted.
Use 100% pineapple juice (not syrup).
Use full-fat canned coconut milk.
Toasted coconut is optional, if you aren't a fan of toasted coconut regular sweetened coconut flakes can be used.
Nutrition
Calories: 69kcal | Carbohydrates: 1g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 2mg | Potassium: 5mg | Sugar: 1g | Vitamin A: 239IU | Calcium: 5mg | Iron: 1mg