If you love coconut the way I do, you will love this four-ingredient coconut frosting!
It’s rich and creamy and full of coconut flavor. Coconut frosting is perfect for topping cakes, or piping onto cupcakes, and even cookies!
Our Favorite Coconut Frosting!
- It’s coconutty goodness, perfect for spring and summer desserts!
- Quick and easy to whip up for last-minute dessert decisions.
- Batch-friendly: double it up and freeze half for another dessert.
- Use it for coconut cake (or cupcakes) or white cake, yellow cake, chocolate cake, among many others.
- Coconut cupcakes with coconut frosting? Double the delight!
Ingredients for Coconut Frosting
Coconut Cream – Coconut cream is concentrated, thick, and comes from cooked coconut. It’s different from coconut milk, which is made by steeping the flesh in hot water and straining it
Butter – Use real unsalted butter for its rich flavor and great consistency. Margarine or butter substitutes have a higher oil or water ratio so the results won’t be the same. Unsalted butter is best, if all you have is salted butter, skip the salt in the recipe.
Sugar – Powdered sugar gives an extra fluffy texture and dissolves into the butter.
No powdered sugar? Regular white sugar with a tablespoon of cornstarch per cup, whizzed in a food processor or coffee grinder, works just as well!
Coconut extract – Coconut extract amps up the coconut flavor! You can find it in the baking aisle of most grocery stores or you can add it to your Amazon cart here.
Variations – Gently fold in shredded coconut if you’d like (sweetened or unsweetened) or use it as a garnish. Lightly toast the coconut for an added crunch and a pop of color. Add a drop or two of food coloring to make shades of pink, green, yellow, or any color that matches the recipe of the day!
How to Make Coconut Frosting
- Beat butter until light and fluffy (as per the recipe below).
- Add sugar one cup at a time and then add extract.
- Slowly add coconut cream until the desired texture and firmness are reached. Add a pinch of salt (optional) and spread or pipe onto cake or cupcakes.
Can You Make Ahead?
- Prep coconut frosting ahead and keep it in the refrigerator in an airtight container for up to a week.
- Freeze in a zippered bag for up to 3 months, but thaw and stir thoroughly before using. to whip more air into it.
- 1 ½ cup unsalted butter room temperature
- 6 cups powdered sugar
- 6 tablespoons coconut cream unsweetened, more as needed
- ½ teaspoon coconut extract
- pinch of salt to taste
- Place butter in a large bowl and beat with an electric mixer until light and fluffy, 2-3 minutes.
- Add sugar, one cup at a time, and beat until combined — it will be thick. Beat in coconut extract.
- Add coconut cream (ensure it is well stirred), a little at a time, and beat on high speed until light and fluffy. Continue adding the coconut cream until desired texture and firmness is reached.
- Add a pinch of salt (to your tastes) and beat until combined.
- Spread or pipe onto cake or cupcakes.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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