Silky 6-Ingredient Coconut Frosting
Add a sweet delicious coconut flavor to all your cakes, cupcakes and cookies with this incredibly easy Coconut Frosting. This frosting is so creamy and silky. Best of all, it is not too sweet!
Servings: 12 cupcakes
Equipment
Ingredients
- 8 ounce unsalted butter room temperature, 227 g
- 1 ½ cup powdered sugar 150 g
- 2 pinches of salt kosher or others
- ½ cup coconut milk or coconut cream, canned, 118 g
- ½ teaspoon pure vanilla extract
- ½ teaspoon coconut extract
Instructions
- Cream the softened butter in your stand mixer bowl on medium to medium high speed until it is light and creamy.
- Add powdered sugar and salt. Stir to combine the powdered sugar. Gradually increase mixer speed to medium high and beat until completely incorporated and creamy.
- Add vanilla and coconut extracts, and stream in the coconut milk. 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.
Notes
- This recipe makes just over 2 cups of frosting, which is enough to frost 12 to 18 cupcakes.
- If you don't have coconut extract, a splash of Malibu rum will be a good substitute.
- To amp up the coconut flavor without coconut extract or Malibu rum, fold in sweetened coconut flakes. However, if you're planning to pipe your frosting, you'll need to use a piping tip with large opening or sprinkle coconut flakes on top instead of folding them into the frosting directly.
- Use the coconut flakes as is, or toast them in a skillet over medium heat for a few minutes until golden to add even more nutty flavor.
Nutrition
Serving: 41g | Calories: 204kcal
