Coconut Cream Frosting

Coconut Cream Frosting

Whipped butter, coconut cream, and toasted coconut make a rich, spreadable frosting.

Total 20 min Makes 48 oz Calories 210/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Halal, Kosher

Allergens

Dairy, Tree nuts

This frosting blends softened butter with coconut cream and shredded coconut for a tropical topping that's light yet rich. It spreads smoothly over cakes and cupcakes, and a sprinkle of toasted coconut adds crunch and visual appeal. Ideal for coconut cake, carrot cake, or banana cupcakes.

Ingredients

  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 1/3 cup coconut cream
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup sweetened shredded coconut, toasted

Method

  1. Spread the shredded coconut in a dry skillet and toast over medium heat, stirring frequently, until golden brown, about 5 minutes. Remove from heat and set aside to cool.

  2. In a large bowl, beat the softened butter with an electric mixer on medium speed until smooth and creamy, about 2 minutes.

  3. Add the powdered sugar one cup at a time, beating on low speed after each addition until incorporated.

  4. Add the coconut cream, vanilla extract, and salt, then beat on medium-high speed until light and fluffy, about 2 minutes.

  5. Fold in half of the toasted coconut with a spatula, reserving the rest for garnish.

  6. Spread or pipe the frosting onto cooled cake or cupcakes, then sprinkle with the remaining toasted coconut before serving.

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    Coconut Cream Frosting

    This frosting blends softened butter with coconut cream and shredded coconut for a tropical topping that's light yet rich. It spreads smoothly over cakes and cupcakes, and a sprinkle of toasted coconut adds crunch and visual appeal. Ideal for coconut cake, carrot cake, or banana cupcakes.

    20 min 48 oz 210 cal

    Ingredients

    • 1 cup unsalted butter, softened
    • 4 cups powdered sugar, sifted
    • 1/3 cup coconut cream
    • 1 teaspoon vanilla extract
    • 1/4 teaspoon salt
    • 1 cup sweetened shredded coconut, toasted

    Method

    1. 1

      Spread the shredded coconut in a dry skillet and toast over medium heat, stirring frequently, until golden brown, about 5 minutes. Remove from heat and set aside to cool.

    2. 2

      In a large bowl, beat the softened butter with an electric mixer on medium speed until smooth and creamy, about 2 minutes.

    3. 3

      Add the powdered sugar one cup at a time, beating on low speed after each addition until incorporated.

    4. 4

      Add the coconut cream, vanilla extract, and salt, then beat on medium-high speed until light and fluffy, about 2 minutes.

    5. 5

      Fold in half of the toasted coconut with a spatula, reserving the rest for garnish.

    6. 6

      Spread or pipe the frosting onto cooled cake or cupcakes, then sprinkle with the remaining toasted coconut before serving.