Go Back
+ servings
recipe
coconut buttercream frosting swirl
recipe
4.53 from 23 votes
click the stars to rate!

Coconut Buttercream Frosting

Prep Time 10 minutes
Yield: 5 cups
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 

  • 2 cups unsalted butter room temperature
  • 5 cups powdered sugar
  • ½ tsp salt
  • 2 tsp vanilla extract
  • 2 tsp coconut extract
  • ¼ cup heavy 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.

Made This Recipe?

Be sure to follow on Pinterest @Cakemehometonight and on Instagram @cakemehometonight