Coconut Buttercream Frosting Recipe
This is the best easy coconut buttercream frosting - perfect with brownies or cupcakes or cake!
Servings: 24 servings
Calories: 151kcal
Cost: 5
Ingredients
- 1 cup (225g) unsalted butter , softened
- 4 cups (452g) powdered sugar
- ½ teaspoon salt
- 1 teaspoon coconut extract
- ½ teaspoon vanilla extract
- 2-3 tablespoons heavy whipping cream (see note)
- 1 recipe brownies (optional)
Instructions
- To make the frosting, beat butter in a large bowl with a hand mixer until smooth.
- Slowly beat in powdered sugar until crumbly. Beat in salt and extracts. Add milk, 1 tablespoon at a time, until you reach your desired consistency.
- Frost brownies or any recipe as desired. Store in refrigerator for up to 4 days or freeze frosting in an airtight container for up to 3 months.
Notes
- I used heavy whipping cream because I like how fluffy it makes my frosting. You can also use any kind of milk (regular, 2%, nonfat or nondairy) but you'll need less milk with less fat.
- For even more coconut flavor, use coconut milk (refrigerated or canned). If using canned, be sure to just use the liquid.
- You can also add 1 tablespoon Cream of Coconut (i.e. CocoReal) before adding the milk. If you do this you'll need less milk/cream.
- If using salted butter omit added salt.
Nutrition
Serving: 1serving | Calories: 151kcal | Carbohydrates: 20g | Protein: 0.1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 22mg | Sodium: 2mg | Potassium: 4mg | Sugar: 20g | Vitamin A: 255IU | Vitamin C: 0.01mg | Calcium: 3mg | Iron: 0.02mg