Coconut Buttercream
Silky smooth coconut buttercream that's flavored beautifully with coconut extract and coconut milk. Perfect for topping cupcakes, decorating cakes, filling macarons, and more!
Servings 2.5 Cups
Ingredients
- 1 Cup (226g) unsalted butter, room temperature
- 3 1/2 Cups (420g) powdered sugar
- 1/2 tsp coconut extract
- 1 tsp pure vanilla extract
- 1 1/2 Tbsp coconut milk OR whole milk, room temperature
- pinch of salt, or to taste
Instructions
- With a hand mixer or paddle attachment on your stand mixer, beat the butter on medium-high until it’s creamy and light (almost white) in color, about 7 minutes. Scrape down the bowl and paddle and add the powdered sugar about a cup at a time and mix on low speed until fully incorporated.
- Add the coconut extract, vanilla, milk, and a pinch of salt. Continue mixing on low speed until fully incorporated and smooth.
Notes
Coconut Extract: real coconut extract is best in this recipe (I use this brand), but imitation coconut extract works fine too.
To Make Ahead: The coconut buttercream can be made ahead and stored in an airtight container at room temperature for one day. Alternatively, you can store it in an airtight container in the refrigerator for up to two weeks. When you’re ready to use it, bring it back to room temperature and re-whip with your stand mixer to bring it back to piping/frosting consistency.
Yield: This buttercream makes enough to:
- Frost 12-15 cupcakes with a piping bag
- Fill and crumb coat a three-layer 6-inch cake or two-layer 8-inch cake. To have enough for frosting and decorating as well, double the recipe.