Pineapple Frosting Recipe
If you're looking for a frosting to add a burst of tropical flavor to your cakes and cupcakes, this super easy pineapple frosting – made with just 6 ingredients – is the way to go. Light, creamy, and filled with the vibrant taste of pineapple, it is a delightful tropical twist on my classic American buttercream frosting.
Servings: 12
Equipment
- Stand Mixer or Electric Hand Mixer
Ingredients
- 1 bag freeze-dried pineapple 1 oz, 28 g
- 8 oz unsalted butter 2 sticks, 227 g, room temperature
- 1 ¼ cup powdered sugar 150 g
- A pinch of kosher salt
- ¼ cup heavy whipping cream 60 g, room temperature
- ½ teaspoon pure vanilla extract
Instructions
- Grind one 1-oz bag of freeze-dried pineapple in your food processor or high speed blender until a fine powder forms. Set aside. Drape a towel over the food processor in this step to prevent the powder from puffing up.
- Cream 8 oz of softened butter in your stand mixer bowl on medium to medium high speed until it is light and creamy.
- Add 1 ¼ cup of powdered sugar, along with the pineapple powder and a pinch of kosher salt. Stir first to combine to prevent the powdered sugar from puffing up. Then gradually increase mixer speed to medium high and beat until completely incorporated and creamy. Sift the pineapple powder in this step if necessary for a smoother frosting.
- Add ½ teaspoon of vanilla extract, and stream in ¼ cup of heavy whipping cream. Beat at medium low or medium speed to incorporate. Then continue beating on medium high until the frosting is light and fluffy, an extra 5 to 10 minutes. Color cue: the frosting should turn bright white in this step when enough air is incorporated.
Notes
- How to soften butter: Let the butter come to room temperature before making frosting. About 30 minutes to an hour will soften it enough without being too soft.
- Storage: Pineapple buttercream frosting can be stored in the fridge for up to a week or in the freezer for up to 3 months. Let come to room temperature and re-whip until fluffy before using.
- Yield: This pineapple frosting recipe makes about 2 cups, enough to frost 12 - 15 cupcakes or a 2-layer 6” cake. Double the recipe for a 2-layer 8” cake.
Nutrition
Serving: 37g | Calories: 195kcal
