Coconut Frosting – With pennies to spend

If you love coconut like I do, you’ll love these four ingredients Coconut Frosting!

It’s rich and creamy and full of coconut flavor. Coconut frosting is perfect for topping cakes or frosting cupcakes and even cookies!

Our favorite coconut frosting!

• It’s coconut-y, perfect for spring and summer desserts!
• Fast and easy to prepare for last minute dessert decisions.
• Batch friendly: double it Reheat and freeze half for another dessert.
• Use it for coconut cake (or cupcakes) or white cake, yellow cake, chocolate cake, among others.
• Coconut cupcakes with coconut frosting? Double enjoyment!

Ingredients for the coconut frosting

coconut cream – Coconut cream is concentrated, thick, and made from cooked coconut. It differs from coconut milk, which is made by soaking the pulp in hot water and straining

Butter – Use real unsalted butter for its rich flavor and great texture. Margarine or butter substitutes have a higher percentage of oil or water, so the results will not be the same. Unsalted butter is best. If you only have salted butter, omit the salt in the recipe.

Sugar – Powdered sugar ensures a particularly fluffy consistency and dissolves in the butter.
No powdered sugar? Regular white sugar with one tablespoon of cornstarch per cup, ground in a food processor or coffee grinder works just as well!

coconut extract – Coconut extract enhances the coconut taste! You can find it in the bake aisle of most grocery stores, or you can add it to your Amazon cart here.

Variations – Carefully fold in grated coconut (sweetened or unsweetened) or use as a side dish. Lightly toast the coconut for extra crunch and a pop of color. Add a drop or two of food coloring for pinks, greens, yellows, or any other color that goes with the recipe of the day!

How to make coconut icing

1. Beat the butter until fluffy (according to the recipe below).
2. Add sugar, one cup at a time, then add the extract.
3. Slowly add coconut cream until desired consistency and firmness is achieved. Add a pinch of salt (optional) and spread or pipe onto cakes or cupcakes.

Can you advance?

• Prepare the coconut frosting and store in an airtight container in the refrigerator for up to 1 week.
• Freeze in a zip-lock bag for up to 3 months, but thaw and stir thoroughly before using. to get more air in.

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Coconut Frosting

Sweet and packed with coconut flavor, this frosting is best for spreading on cakes or cookies.

preparation time 15 protocol protocol

cooking time 0 protocol protocol

total time 15 protocol protocol

• Place the 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 well combined – it will form a thick batter. Stir in coconut extract.

• Gradually add coconut cream (make sure it’s well mixed) and beat on high speed until light and fluffy. Continue to add the coconut cream until desired consistency and firmness is achieved.

• Add a pinch of salt (to taste) and beat until well combined.

• Spread or pipe onto cakes or cupcakes.

This makes enough frosting for a 9 inch cake.
The coconut glaze will keep in the fridge for up to a week.

Calories: 185 | Carbohydrates: 25G | Protein: 1G | Fat: 10G | Saturated Fatty Acids: 6G | Cholesterol: 27mg | Sodium: 4mg | Potassium: 8thmg | Sugar: 25G | Vitamin A: 309IU | Calcium: 5mg | Iron: 1mg

Nutritional information is an estimate and may vary depending on cooking method and brand of ingredients used.

course Dessert

Kitchen American

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