coconut frosting Created by Diane
Instructions. Using a handheld mixer or stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until smooth and creamy, about 5 minutes. Add 2 cups of confectioner's sugar, beat on medium-low speed until most of the sugar is moistened.
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Remove from heat and cool for 10 minutes. In a large bowl on high speed, beat together the butter and sugar until light and fluffy, about 2-3 minutes. Scrape down the bowl then add the thickened milk and 1/2 teaspoon coconut extract. Beat another 2-3 minutes or until fluffy. Taste the frosting.
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Whip the room temperature butter until light, fluffy, and pale in color. Add powdered sugar in two batches, mixing on low in between each addition. Add the vanilla extract, coconut extract, and salt. Drizzle in the heavy cream and continue to mix on low until combined. Turn the mixer to medium speed and whip the buttercream for about 3 minutes.
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Combine until the sugar dissolves completely and no sugar lumps are there. Add milk-Sugar mix: Now that the coconut milk and sugar have been mixed, add it to the creamed butter and continue beating. Make sure to combine the entire mixture well. Add Vanilla And Salt: Lastly, add the vanilla essence and salt to the frosting and give it a final mix.
This Coconut Frosting is Super Easy and DairyFree
Use maple syrup in place of water. Walnut Buttercream: Omit the shredded coconut. Add 1.5 cups of chopped nuts before spreading. Toasted Coconut: Toast the coconut before adding it to the frosting for a different flavor. Coconut Extract: For a stronger coconut flavor, replace the vanilla extract with coconut extract.
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Use an electric mixer to beat the butter and sugar together for 3-4 minutes till it creams together. At first, it will look crumbly and grainy. Continue mixing, using a spatula to push out any butter that gathers in the beaters, till the mixture is thick and creamy. Pour in 2 tsp of coconut extract and mix again.
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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.
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Instructions. Combine the butter and (powdered) confectioners sugar in the bowl of your stand mixer. Mix on low speed at first, then increase the speed until combined. Add in your heavy cream and vanilla extract, and mix on medium to high speed for 8 minutes until light and creamy.
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Add the sugar. Slowly add the powdered sugar until it is all mixed in. Beat until creamy. Beat the frosting mixture on high for 1-2 minutes or until it is light and fluffy. BruCrew Tip: There is no shredded coconut in this recipe, but you can stir ½ cup shredded coconut into the frosting before using.
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Place over high heat until steaming-hot, then adjust temperature to maintain a gentle simmer. Combine egg whites, turbinado sugar, salt, cream of tartar, and vanilla seeds in the bowl of a stand mixer. Set over steaming water, stirring and scraping constantly with a flexible spatula, until egg whites reach 185°F (85°C).
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Cream butter and cream cheese. In a stand mixer fitted with a paddle attachment or a whisk attachment, cream together the butter and cream cheese. You can also use a high speed electric mixer and a large mixing bowl. Add remaining ingredients. To the mixture, add powdered sugar, coconut milk, vanilla, and coconut extract.
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How to make coconut buttercream. In a large bowl, cream together the butter until it is light and fluffy, about 2 minutes. Add in the vanilla extract, coconut extract, and cream of coconut. Whip the mixture together for 2 minutes. Add in the powdered sugar and then beat for an additional 2-3 minutes. Add in ¼-½ cup of powdered sugar or 2.
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Instructions. In the bowl of a hand or stand mixer fitted with the paddle attachment cream the 1 cup butter and 4 cups confectioners sugar on low speed moving up to medium as the sugar mixes in. Continue to mix on medium speed for 1 minute. Stop the mixer and scrape down the sides of the bowl.
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Step One: Remove the coconut cream off the top of the cans of coconut cream. Then measure out 2 cups of the coconut cream. Step Two: Add cream to a bowl with powdered sugar and vanilla. Mix well with a hand or stand mixer. If you are making chocolate frosting add cocoa powder and the cornstarch or arrow root.
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Add the remaining powdered sugar and beat on low until combined. Increase speed to medium and beat for 3 minutes. Stop the mixer and scrape down the bowl. Add the vanilla extract, coconut extract, and coconut cream then beat for an additional minute on low, increasing the speed to medium once the cream and extract is incorporated. Use for cakes.
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Turn mixer on low, let ingredients come together. Then turn on high speed for 3-5 minutes, or until egg whites and sugar are fully incorporated. With mixer off, add in the extract and mix on low speed until just combined. Now start adding in butter, about 1/2 stick (4 tablespoons) at a time.
