Coconut Frosting
This coconut frosting is smooth, creamy, delicious, and packed with coconut flavor. It's the perfect topping for cakes, cupcakes, brownies, and so much more!
Ingredients
- 1 cup unsalted butter softened (230 grams; 2 sticks)
- 3 cups powdered sugar (360 grams)
- 2 to 3 tablespoons canned full fat coconut milk at room temperature (30 to 45 ml)
- 1 teaspoon pure vanilla extract
- ½ teaspoon coconut extract
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl using a handheld mixer, beat the butter until smooth.
- Mix in half of the powdered sugar on low speed. Then mix in the remaining half of the powdered sugar until fully combined.
- Add the coconut milk (start with 2 tablespoons and add a little more if needed), vanilla extract, and coconut extract and continue mixing on low speed until everything is well combined, stopping to scrape down the sides of the bowl as needed.
- Use to frost cakes, cupcakes, etc.
Notes
Storage Instructions: Frosting may be stored in an airtight container in the fridge for up to 5 days.
Freezing Instructions: Frosting will freeze well for up to 3 months. Thaw overnight in the fridge and bring to room temperature before using it.