Frosting is to bakers as paint is to artists. You can have a basic cake or cupcake recipe and completely change the flavor by using different frostings. It’s magical and it’s easy!
Today, I’m sharing a coconut frosting recipe that has quickly become one of my favorites.
This coconut frosting recipe is slightly different from the gluten free coconut cake frosting I posted before. First of all, this recipe isn’t dairy free like the original. This one is an American buttercream frosting made with real butter. If you’re looking for dairy-free/vegan, keep reading, I’ve got that covered below!
It’s also got more coconut flavor to make sure that coconut taste shines through. And while adding coconut isn’t included in the frosting recipe, I like to garnish the frosted baked goods with toasted coconut or coconut chips for even more coconut flavor. That way people know that they’re about to eat coconut and not just plain old vanilla frosting.
Did you make this recipe? Leave a star rating and let me know in the comments! You can also leave a photo/comment on this pin for others to see. That way if people don’t like coconut, they’re not about to shock their taste buds. I still think it’s crazy though that there are people out there who don’t like coconut. I can’t even fathom it.
My love for anything coconut is strong. Hence, all the delicious coconut desserts here on my blog like Coconut Cream Pie, Toasted Coconut Truffles, Coconut Cheesecake, Coconut Custard, and Toasted Coconut Fudge. Coconut lovers, you’ve found your happy place here.
So tell me, what’s the first thing you’ll make to put this frosting on?
I know what I’m making! In fact, I’ve already made it and it’ll be the next recipe I share here. Stay tuned!
How do I make Dairy-free or Vegan Coconut Frosting?
If you want to make a dairy-free/vegan version of this coconut frosting, replace the butter with 1/2 cup of vegan butter (I use soy free Earth Balance) and 1/2 cup of palm shortening (I use Nutiva).
The vegan version of this frosting will be softer so start with adding 1 tablespoon of coconut cream. Add the second tablespoon only as needed, if at all. Keep decorated baked goods with this frosting refrigerated then bring to room temperature before serving.
Key Ingredients in Coconut Buttercream Frosting Butter – essential for a buttercream frosting. See above for dairy-free/vegan sub. Salt – a pinch of salt goes a long way in frosting. It enhances the flavor without making it salty and cuts the sweetness just enough. Just add a pinch though, no more or it will be too salty. Coconut Cream – coconut cream is the thick cream that rises to the top of a can of full fat coconut milk. If you can find it, buy a can labeled Coconut Cream. If not, the cream from a can of full-fat coconut milk will work. Coconut Extract – gives that coconut flavor we’re looking for!
Tips for Making Coconut Frosting
Don’t use Cream of Coconut in place of coconut cream. Cream of coconut is similar to sweetened condensed milk and is not interchangeable with coconut cream. This frosting can be on the soft side at room temperature. Keep your frosted baked goods refrigerated and then bring them to room temperature before serving. The Best Cake and Cupcakes to pair with Coconut Frosting Chocolate Cake Coconut Cake Chocolate Cupcakes
Other Buttercream Frosting Recipes To Try:
Vanilla Buttercream Frosting Easy Homemade Chocolate Frosting Recipe Nutella Buttercream Frosting Recipe Easy Creamy Peanut Butter Frosting Recipe Vegan Chocolate Frosting Be sure to follow me on instagram and hashtag #whattheforkfoodblog or tag @whattheforkfoodblog – I love seeing what you make! If you love this easy Coconut Frosting recipe, be sure to follow me on social media so you never miss a post: | facebook | twitter | pinterest | instagram | youtube |
Coconut Frosting Recipe Print It's a real treat for coconut lovers! Prep Time 10 minutes Total Time 10 minutes Ingredients 1 cup butter, softened Pinch of fine sea salt 3 ½ cups powdered sugar 1 teaspoon pure vanilla extract ½ teaspoon coconut extract 2 Tablespoons coconut cream (the fat from a can of full-fat coconut milk) Instructions Add the butter to the bowl of a stand mixer fitted with the paddle attachment and beat until smooth. Add half of the powdered sugar and a pinch of sea salt and beat on low until the sugar is mostly incorporated. Add the remaining powdered sugar and beat on low until combined. Increase speed to medium and beat for 3 minutes. Stop the mixer and scrape down the bowl. Add the vanilla extract, coconut extract, and coconut cream then beat for an additional minute on low, increasing the speed to medium once the cream and extract is incorporated. Use for cakes, cupcakes, or your favorite baked goods! Notes
Do not soften the butter too long. About 1 hour at room temperature is usually long enough. Room temperature butter will still feel slightly cool to the touch. This frosting gets fairly soft at room temperature. I suggest refrigerating your baked goods and then bring to room temperature before serving. See post for dairy-free/vegan subs.
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Nutrition Information: Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 305 Fiber: 1g Protein: 0g © Shay Lachendro - What The Fork Food Blog Cuisine: American / Category: Gluten-Free Did you make this recipe? Leave a star rating and let me know in the comments! You can also leave a photo/comment on this pin for others to see.
Original article: Simple Coconut Frosting Recipe
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