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Homemade Coconut Buttercream Frosting photo

Coconut Buttercream Frosting

This Coconut Buttercream Frosting is a tropical delight! Rich, creamy, and bursting with coconut flavor, it's perfect for cakes, cupcakes, and more.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Dessert
Cuisine: Tropical
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup salted butter at room temperature
  • 3 ounces cream cheese at room temperature
  • 16 ounces powdered sugar
  • 1/4 cup canned cream of coconut
  • 1 teaspoon vanilla extract
  • toasted coconut for garnish (optional)

Equipment

  • Mixing Bowl
  • Electric Mixer
  • Spatula
  • Measuring cups and spoons
  • Cake or cupcake decorators

Method
 

  1. Make sure your salted butter and cream cheese are at room temperature to help them blend together smoothly.
  2. In a mixing bowl, combine the softened butter and cream cheese. Beat on medium speed until smooth and creamy, about 2-3 minutes.
  3. With the mixer on low speed, gradually add the powdered sugar to prevent a sugar cloud. Once incorporated, increase speed to medium and beat until smooth.
  4. Add the canned cream of coconut and vanilla extract. Beat on medium speed until well combined and fluffy. Add coconut milk if too thick.
  5. Taste your frosting and adjust sweetness with more powdered sugar or a pinch of salt if necessary.
  6. If using toasted coconut, sprinkle it on top of your frosted desserts or mix it into the frosting for added texture.

Notes

  • Store frosting in an airtight container in the refrigerator for up to one week.
  • Let the frosting sit at room temperature for 30 minutes before using, then re-whip to restore texture.
  • This frosting can be frozen for up to three months; thaw in the fridge overnight.