Indulge in the rich and velvety decadence of coconut butter frosting, creating a symphony of creamy coconut flavors that will elevate your culinary creations to new heights. Explore a curated selection of recipes, each offering a unique interpretation of this luscious frosting. From classic coconut butter frosting to variations infused with hints of lime, vanilla, or rum, discover the perfect recipe to complement your cakes, cupcakes, and cookies. Let the sweet and creamy embrace of coconut butter frosting transform your desserts into irresistible masterpieces.
Check out the recipes below so you can choose the best recipe for yourself!
COCONUT BUTTERCREAM FROSTING
This Coconut Buttercream Frosting is a great frosting for cupcakes and cakes.
Provided by RecipeGirl.com
Categories Dessert
Number Of Ingredients 6
Steps:
- In a large bowl, beat the butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add the powdered sugar, beating at low speed until blended. Increase the speed to medium, and slowly add the cream of coconut and vanilla, beating until smooth.
- Spread onto cupcakes or cake. You can try to use a piping bag, but it's a pretty soft frosting so it may or may not pipe very well. Keep refrigerated until ready to serve.
Nutrition Facts : ServingSize 1 serving (1/4 cup), Calories 266 kcal, Carbohydrate 42 g, Fat 11 g, SaturatedFat 7 g, Cholesterol 28 mg, Sodium 94 mg, Sugar 41 g
COCONUT BUTTERCREAM FROSTING
There's nothing better than this recipe for homemade Coconut Buttercream Frosting. It's a made from scratch, simple recipe that is perfect slathered on cakes, cupcakes, or right from the spoon.
Provided by Jen Sobjack
Categories Frostings
Time 15m
Number Of Ingredients 4
Steps:
- Using a handheld mixer or stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until smooth and creamy, about 5 minutes.
- Add 2 cups of confectioner's sugar, beat on medium-low speed until most of the sugar is moistened. Gradually add in the remaining sugar, one cup at a time, mixing well after each addition. Stop to scrape down the sides of the bowl as needed.
- And the salt and the coconut milk, one tablespoon at a time, beating on medium speed until fully incorporated. You may need more or less of the coconut milk depending on how strong you'd like the flavor.
- Turn the speed up to medium-high and beat until light and fluffy. Scrape down the sides of the bowl as needed.
Nutrition Facts : Calories 20 calories, Carbohydrate 1 grams carbohydrates, Cholesterol 2 milligrams cholesterol, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 17 milligrams sodium, Sugar 1 grams sugar
BUTTERCREAM-COCONUT CAKE ICING
This simple icing recipe pairs perfectly with ANY type of cake!
Provided by Rizzy Fischer
Categories Desserts Frostings and Icings Buttercream
Time 15m
Yield 16
Number Of Ingredients 7
Steps:
- Beat butter and shortening with an electric mixer in a large bowl until smooth; beat in vanilla extract.
- Gradually beat confectioners' sugar into butter mixture until well blended. The mixture will appear dry.
- Stir enough milk into butter mixture to achieve desired consistency for icing.
- Fold half the coconut into the icing; spread icing over cake.
- Sprinkle remaining coconut and pecans over icing.
Nutrition Facts : Calories 268.3 calories, Carbohydrate 30.1 g, Cholesterol 15.4 mg, Fat 16.9 g, Fiber 1.4 g, Protein 0.7 g, SaturatedFat 8.6 g, Sodium 36.7 mg, Sugar 27.7 g
COCONUT BUTTERCREAM
Swiss meringue buttercream takes on a nutty, toasted flavor with the addition of coconut oil. Use this coconut buttercream to frost our showstopping Meyer-Lemon and Coconut Layer Cake or a simple vanilla sheet cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes
Time 25m
Yield Makes 4 cups
Number Of Ingredients 5
Steps:
- Combine egg whites, sugar, and salt in the bowl of a stand mixer set over (not in) a pot of simmering water. Whisk constantly until sugar has dissolved, and mixture is warm and feels completely smooth when rubbed between fingertips. Transfer bowl to mixer fitted with the whisk attachment. Starting on low speed and gradually increasing to medium-high, beat until stiff, glossy peaks form, about 2 minutes. Continue beating until bottom of bowl is cool to the touch, about 10 minutes.
- Reduce speed to medium-low and beat in coconut oil, a few tablespoons at a time, then butter, a few pieces a time, until combined, scraping down bowl as needed. Switch to paddle attachment and beat on low until smooth, about 1 minute more. Buttercream can be refrigerated in an airtight container up to 1 week; return to room temperature and beat until smooth before using.
COCONUT CREAM FROSTING
Whip up homemade frosting in 10 minutes!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 10m
Yield 24
Number Of Ingredients 5
Steps:
- In medium bowl, beat powdered sugar, butter and salt with spoon or with electric mixer on low speed until well blended.
- Beat in coconut extract and 1 tablespoon of the milk. Gradually beat in just enough remaining milk to make frosting smooth and spreadable.
Nutrition Facts : Calories 80, Carbohydrate 15 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 40 mg, Sugar 15 g, TransFat 0 g
COCONUT-CREAM CHEESE FROSTING
I wanted a frosting for a coconut layer cake that stood up to a stronger flavor without overpowering it and without being too sweet. If frosting a layer cake, I recommend spreading melted apricot preserves over the center layer, along with some frosting.
Provided by Lilster
Categories Desserts Frostings and Icings Cream Cheese
Time 15m
Yield 20
Number Of Ingredients 9
Steps:
- Beat the cream cheese and butter in a mixer bowl until light and fluffy. Gradually add the confectioners' sugar, one cup at a time, alternating with heavy cream. Beat in the salt, coconut flavoring, and vanilla extract. Continue beating until mixture is smooth and spreadable. Add additional confectioners' sugar if necessary to thicken the frosting, or more cream to thin. Stir in the coconut. If desired, spoon toasted coconut evenly over frosted cake.
Nutrition Facts : Calories 208.7 calories, Carbohydrate 28.2 g, Cholesterol 26.6 mg, Fat 10.6 g, Fiber 0.5 g, Protein 1.1 g, SaturatedFat 7.2 g, Sodium 108.6 mg, Sugar 26.7 g
DREAMY COCONUT BUTTERCREAM FROSTING
This Dreamy Coconut Buttercream Frosting is extremely light and creamy! It pairs perfectly with any flavour of cake or cupcakes, and if you replace the butter with vegan margarine, it'll be 100% dairy free!
Provided by Dedra
Time 13m
Number Of Ingredients 6
Steps:
- In the bowl of a stand mixer fitted with a paddle attachment, or in a large mixing bowl using a handheld mixer, beat butter, shortening and salt until pale and creamy, about 5-6 minutes.
- Add half of the powdered sugar and mix on low until combined. Add coconut milk and coconut extract and mix until well combined.
- Gradually add remaining powdered sugar and beat until fully combined. Increase speed to high and beat until light and fluffy, 5-7 minutes.
CREAMY COCONUT BUTTER FROSTING
This Creamy Coconut frosting was made to fill and ice my Almond Joy Cake. Then when done frosting you can press into the sides of the cake with some shredded toasted coconut.
Provided by Rita1652
Categories Dessert
Time 10m
Yield 1 layer cake, 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Cream butter, salt, and extracts, beating until light and fluffy.
- Add sugar gradually, beating after each addition.
- Add 3 tablespoons milk, beating until smooth. Beat in more milk until desired spreading consistency is reached.
COCONUT BUTTERCREAM FROSTING
Recipe for thick, rich, creamy Coconut Buttercream Frosting from scratch in just 5 minutes with step-by-step photos. Easy, Kosher, Dairy.
Provided by Tori Avey
Categories Dessert
Time 10m
Number Of Ingredients 5
Steps:
- Sift the powdered sugar and salt into a bowl.
- Cut the butter into cubes (make sure it's room temperature!) and add it to the sugar and salt.
- Use an electric mixer to beat the butter and sugar together for 3-4 minutes till it creams together. At first, it will look crumbly and grainy. Continue mixing, using a spatula to push out any butter that gathers in the beaters, till the mixture is thick and creamy.
- Pour in 2 tsp of coconut extract and mix again. Taste the frosting and add more extract to taste, if desired.
- Add one teaspoon of water at a time, whipping constantly, till frosting reaches the thickness and texture you desire. You will likely need very little water to achieve the consistency you need.
- Use frosting for spreading or piping onto room temperature baked goods. This frosting tastes best at room temperature. Frosting will keep for up to five days without refrigeration; to extend shelf like, refrigeration is recommended.
Nutrition Facts : Calories 254 kcal, Carbohydrate 30 g, Fat 15 g, SaturatedFat 9 g, Cholesterol 40 mg, Sodium 2 mg, Sugar 29 g, ServingSize 1 serving
ALMOND JOY CAKE WITH CREAMY COCONUT BUTTER FROSTING
Chocolate, Almond, & Coconut make up this 2 layer cake. One layers is the coconut layer and the other is chocolate almond. This is made for a crowd. You can make the whole cake or just each layer. If baking both cakes at once be sure to rotate them in the oven for even baking.
Provided by Rita1652
Categories Dessert
Time 30m
Yield 24-30 serving(s)
Number Of Ingredients 20
Steps:
- Butter and dust with flour 2 9x13 pans.
- Combine the first 6 ingredients for the Coconut cake Layer in a mixing bowl and beat on medium speed for 3 minutes.
- Pour into 1 of the prepared pan and bake for 30-45 minutes until toothpick comes out clean.
- Cool at room temperature for 15 minutes.
- Invert onto rack and brush 1/4 cup coconut rum over cooled cake.
- Let sit for 1 hour.
- Combine the first 6 ingredients for the Chocolate Almond cake Layer in a mixing bowl and beat on medium speed for 3 minutes.
- Pour into prepared pan and bake for 30-45 minutes until toothpick comes out clean.
- Cool at room temperature for 15 minutes.
- Invert onto rack and brush 1/4 cup almond liqueur over cooled cake.
- Let sit for 1 hour.
- Meanwhile cream butter, salt, and extracts, beating until light and fluffy. Add sugar gradually, beating after each addition. Add milk, beating until smooth. Beat in additional milk until desired spreading consistency is reached.
- Frost cooled cake and garnish with toasted coconut!
Nutrition Facts : Calories 558.7, Fat 26.1, SaturatedFat 8.6, Cholesterol 75.6, Sodium 472.8, Carbohydrate 78.1, Fiber 1.1, Sugar 64.2, Protein 4.6
COCONUT BUTTERCREAM
Spread this coconut buttercream frosting over the Coconut Cake from Cheryl and Griffith Day of Back in the Day Bakery in Savannah.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes
Yield Makes about 6 cups
Number Of Ingredients 6
Steps:
- Whisk together flour, 1/2 cup milk, vanilla, and coconut extract in a small saucepan until combined. Place saucepan over medium heat and gradually whisk in remaining 1 1/2 cups milk. Cook, whisking, until mixture comes to a low boil; reduce heat to low and continue to whisk until mixture thickens and big bubbles form and pop, 2 to 3 minutes.
- Transfer mixture to a small heatproof bowl. Let cool to room temperature, whisking occasionally as it cools to make smooth.
- In the bowl of an electric mixer fitted with the whisk attachment, mix butter on medium until soft and creamy, 2 to 3 minutes. Gradually add confectioners' sugar; beat on high until light and fluffy, 5 to 7 minutes.
- Gradually add milk mixture. Increase speed to medium-high and whisk until buttercream is light and fluffy, scraping down bottom and sides of bowl as necessary with a rubber spatula. Frosting can be stored in an airtight container at room temperature for up to 2 days.
Tips:
- Use full-fat coconut milk for the best flavor and texture. Light coconut milk will result in a thinner, less creamy frosting.
- Make sure the coconut milk is cold before you start making the frosting. This will help it whip up light and fluffy.
- If you don't have a mixer, you can make this frosting by hand. Just beat the coconut milk and butter together with a wooden spoon until light and fluffy.
- Add the powdered sugar gradually, beating well after each addition. This will help prevent the frosting from becoming lumpy.
- For a richer frosting, add a tablespoon or two of unsweetened cocoa powder or melted chocolate.
- For a tangy frosting, add a tablespoon of lemon juice or lime juice.
- For a nutty frosting, add a tablespoon of chopped nuts, such as almonds, pecans, or walnuts.
- For a colorful frosting, add a drop or two of food coloring.
Conclusion:
Coconut butter frosting is a delicious and versatile frosting that can be used on a variety of cakes, cupcakes, and other desserts. It's easy to make and can be customized to suit your taste. Whether you like it rich and chocolatey, tangy and citrusy, or nutty and crunchy, there's a coconut butter frosting recipe out there for you. So next time you're looking for a frosting that's both delicious and unique, give coconut butter frosting a try.
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