Coconut Buttercream

Coconut Buttercream

(variation of my classic vanilla buttercream.  For more weather resistant buttercream, use Fluffy Vanilla Buttercream but add  1 1/2 tsp coconut.)

2 sticks unsalted butter

8 cups  ( 2 lb.) powdered sugar (no need to sift)

1 tsp. vanilla (use clear imitation if you like a whiter frosting)

1 1/2 tsp. coconut extract

1/3 c. milk

pinch of salt if you’d like to cut the sweetness

Cream the softened butter until smooth.  Blend in the vanilla.  Add half of the powdered sugar and most of the milk.  Beat at medium speed until the powdered sugar is incorporated.  Add remaining powdered sugar and milk and mix at medium speed another 3 to 4 minutes scraping the sides of the bowl occasionally.  The texture will become very smooth.

This recipe can be doubled or halved.

Can be frozen in air tight container for at  least three months .  Thaw on countertop.

This is a crusting recipe,  which works well with the Roller and Viva Paper towel smoothing methods.  However, humidity may make it less likely to crust, in which case you can use the hot knife method for smoothing.

Category: Frostings and Glazes, Recipes

4 Comments

  1. shayla says: #1

    I wonder how this recipe would wok if you used coconut milk instead of regular milk?

  2. BeBe says: #2

    Hi Shayla, I think that would be good.

  3. Brandy Smith says: #3

    Does this recipe work well under fondant?

  4. Melissa Diamond says: #4

    Hi Brandy, yes–it works just fine!

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