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A smooth, fluffy coconut buttercream made from butter, powdered sugar, full-fat coconut milk, and coconut extract. Perfect for layering cakes, cupcakes, and coconut desserts with a light, pipeable texture.

Ingredients

Scale
  • 1 cup (226 g) unsalted butter, softened to room temperature
  • 4 cups (480 g) powdered sugar, sifted
  • 2–3 tablespoons full-fat coconut milk
  • 1 teaspoon pure coconut extract
  • ½ teaspoon pure vanilla extract
  • Pinch of salt
  • Optional: ¼ cup finely shredded sweetened or unsweetened coconut

Instructions

  1. Place 1 cup (226 g) softened unsalted butter in a large mixing bowl.
  2. Beat the butter on medium speed for 2–3 minutes until pale and fluffy.
  3. Sift 4 cups (480 g) powdered sugar.
  4. Add the sifted powdered sugar gradually, about 1 cup at a time, mixing on low speed at first then increasing to medium; scrape down the bowl sides and bottom between additions.
  5. Pour in 2 tablespoons full-fat coconut milk, add 1 teaspoon pure coconut extract, ½ teaspoon vanilla extract, and a pinch of salt.
  6. Beat on medium-high speed for 2–3 minutes until the frosting is smooth and creamy.
  7. Taste and, if desired, add up to an extra ¼ teaspoon coconut extract and mix to combine.
  8. If the frosting is too thick, add up to 1 additional tablespoon coconut milk; if too soft, add powdered sugar 1 tablespoon at a time until desired consistency.
  9. Turn the mixer to medium-high and whip for another 2 minutes until airy, smooth, and spreadable.
  10. Gently fold in up to ¼ cup finely shredded coconut if using.

Notes

Frosting should hold a soft peak, spread easily without pulling cake crumbs., If too stiff, add coconut milk; if too shiny or loose, add powdered sugar., If too sweet, add a pinch of salt and whip again., Beat longer if grainy to dissolve sugar fully., Chill frosting 10-15 minutes to firm if softening during decorating., For richer frosting, substitute 1 tablespoon coconut milk with coconut cream., Store in airtight container in fridge up to 5 days, bring to room temp and re-whip before use., Use pure coconut extract for best flavor; imitation extracts can taste flat or bitter., Can pipe and hold ridges nicely; chill if softening during piping.

Nutrition

Find it online: https://gingerbaking.com/coconut-buttercream-frosting-creamy-homemade-coconut-icing-emmas-cake-studio/