Pina Colada Buttercream - Master Cookbook Recipe # 404

Name: Pina Colada Buttercream - Master Cookbook Recipe # 404
Prep time: 15 min
Total time: 15 min
Yield: 1 (one) 2-layer 9-inch cake or approximately 24 cupcakes
Cuisine: Southern
Ingredients: 1 cup salted butter (room temperature); 5 cups powdered sugar (sifted); 2 tsp rum flavoring; 1 cup crushed pineapple (well-drained); 1 cup toasted coconut; 1/2 tsp salt

A tropical twist on a classic favorite, this frosting is packed with the vibrant flavors of pineapple and toasted coconut. It’s thick, creamy, and perfect for adding an island flair to your cakes and cupcakes.

This is recipe #404 in Tammy’s Master Cookbook.

Prep time: 15 minTotal time: 15 min

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Ingredients

1 cup salted butter (room temperature)
5 cups powdered sugar (sifted)
2 tsp rum flavoring
1 cup crushed pineapple (well-drained)
1 cup toasted coconut
1/2 tsp salt

Instructions

Whip the Butter: In a stand mixer fitted with the whisk attachment, beat the room-temperature butter on high speed until it becomes very white and fluffy.
Start the Sugar: Gradually add 2 cups of the powdered sugar, mixing slowly at first, then increasing the speed.
Flavor: Add the rum flavoring and the salt.
Incorporate Bulk: Continue adding the remaining 3 cups of powdered sugar.
Fold in Texture: Gently fold in the well-drained crushed pineapple and the toasted coconut until evenly distributed.
Final Adjustments: If the moisture from the pineapple makes the frosting too soft, add a little more powdered sugar until it reaches your desired consistency.

Notes

Tammy's Tips

It is very important to drain your crushed pineapple as much as possible, even pressing it with a paper towel, to prevent the extra juice from making your frosting too runny. Toasting your coconut beforehand is a must,it adds a deeper flavor and a nice crunch that pairs perfectly with the smooth buttercream.