Coconut Buttercream Frosting - Master Cookbook Recipe # 220

Name: Coconut Buttercream Frosting - Master Cookbook Recipe # 220
Prep time: 15 min
Total time: 15 min
Yield: 1 -frosting and filling for one large layer cake
Cuisine: Southern
Ingredients: 3/4 cup salted butter, room temperature; 4-1/2 cups powdered sugar; 2 tsp vanilla extract; 1/4 tsp salt; 1-1/2 Tbsp cream (evaporated milk recommended); 1/2 cup cream of coconut (mix well before measuring); Note on Cream of Coconut: When you open the can, you’ll likely see a hard layer of coconut fat on top. Make sure to stir the contents of the can thoroughly until smooth before measuring it out for your frosting. Use the remaining portion for your cake filling!

This isn't your typical stiff buttercream; it is purposefully thinner so it can beautifully coat your cake and meld with the fresh coconut. By whipping the butter until it's white and using cream of coconut, you get a frosting that is light, airy, and bursting with tropical flavor.

This is recipe #220 in Tammy’s Master Cookbook.

Prep time: 15 minTotal time: 15 min

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Ingredients

3/4 cup salted butter, room temperature
4-1/2 cups powdered sugar
2 tsp vanilla extract
1/4 tsp salt
1-1/2 Tbsp cream (evaporated milk recommended)
1/2 cup cream of coconut (mix well before measuring)
Note on Cream of Coconut: When you open the can, you’ll likely see a hard layer of coconut fat on top. Make sure to stir the contents of the can thoroughly until smooth before measuring it out for your frosting. Use the remaining portion for your cake filling!

Instructions

Whip the Butter: Place the room-temperature butter in the bowl of a stand mixer. Using the whisk attachment, beat on high speed until the butter becomes very pale (almost white) and fluffy.
Start the Sugar: Gradually add 2 cups of the powdered sugar to the butter, mixing on low at first so the sugar doesn't fly out, then increasing the speed.
Add Flavor & Liquids: Mix in the evaporated milk (or cream), the well-stirred cream of coconut, and the vanilla extract.
Finish the Base: Continue adding the remaining 2-1/2 cups of powdered sugar gradually until the frosting is smooth.
Final Touch: Add a dash of salt and give it one final whip to ensure everything is perfectly incorporated.

Notes

Tammy's Tip: Don't be worried if the buttercream seems a bit thin! This consistency is exactly what you want for a fresh coconut cake because it spreads easily and helps "glue" all that delicious fresh coconut to the sides and top of the cake.