This coconut buttercream frosting only contains 6 ingredients and comes together in less than 10 minutes. Flavored with vanilla and coconut extract, this coconut frosting is perfect for coconut cupcakes or coconut cake!
Equipment
Stand mixer or electric hand mixer paddle or whisk attachment based on preference
Ingredients
2cupsunsalted butterroom temperature
5cupspowdered sugar
½tspsalt
2tspvanilla extract
2tspcoconut extract
¼cupheavy cream
Instructions
Add room temperature butter to a large mixing bowl or the bowl of a stand mixer fitted with a whisk or paddle attachment. Whip the butter for 5 minutes on medium-high speed, scraping down the sides occasionally, until the butter is light, fluffy, and pale in color.
Add one half of the powdered sugar and mix on the lowest speed setting until fully combined. Add remaining powdered sugar and continue to mix on low until incorporated.
Add vanilla extract, coconut extract, and salt and mix on low until combined.
Slowly drizzle in the heavy cream while mixing on low speed. Scrape the sides of the bowl occasionally to ensure the frosting is well mixed.
Once the heavy cream is added, turn the speed on the mixer to medium and mix for an additional 3 minutes until smooth.
Notes
Coconut buttercream frosting can be stored in an airtight container in the refrigerator for about 2 weeks. To use, bring to room temperature and rewhip for a few minutes until smooth and creamy.This recipe makes enough frosting to frost approximately 2-3 dozen cupcakes or a 3-layer 7-inch round cake. Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.