This fluffy coconut buttercream frosting is made with coconut extract and coconut cream for the most delicious tropical flavor! Butter and coconut cream make this frosting rich and creamy, perfect piped on cupcakes and slathered on cakes and cookies. It comes together in just 5 minutes!
This easy coconut buttercream frosting is the perfect addition to all kinds of cakes and cupcakes. It's thick, fluffy, and silky smooth with a perfectly pipeable consistency.
When I was developing this recipe, I noticed a lot of other coconut icing and frosting recipes were made with coconut cream/coconut milk or with coconut extract. Why not both? I combined the two and the result is super flavorful yet quick and easy to make!
Coconut frosting would be super delicious on top of coconut cupcakes, banana bars, a strawberry snack cake, carrot cake, chocolate banana cupcakes, and more! It makes every dessert more fun and tropical, perfect for Summer or year-round.
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Why You'll Love This Recipe
- 5 minute frosting- All you have to do is mix the ingredients together and it's ready to use!
- Fluffy and smooth- Unsalted butter and coconut cream come together to make this frosting the perfect silky smooth texture.
- Coconut flavor- This frosting is rich, creamy, and super flavorful thanks to coconut extract and coconut cream. It's a great way to use up leftover coconut cream you may have from other dessert recipes.
Ingredient Notes
Here are notes about the key ingredients used. For quantities and full instructions, see the recipe card below.
- Unsalted butter- I like to use unsalted butter so the buttercream doesn't turn out too salty. It needs to be softened so it's easy to cream with your mixer. Pull it out of the refrigerator 1-2 hours before making the frosting.
- Powdered sugar- Also called icing sugar or confectioners' sugar, this type of sugar is finely milled so it's easy to mix into the other ingredients. It adds sweetness and draws water out of the butter to make the frosting thicker.
- Coconut cream- This adds richness and creaminess plus a natural coconut flavor. Coconut cream refers to canned unsweetened coconut cream, NOT cream of coconut (which is sweetened and syrupy for cocktails) or coconut whipped cream! Use the liquid part of the coconut cream, not the solid part on top when you open the can. You can find cans of coconut cream in the global cuisine/Asian aisle of most grocery stores.
- Vanilla extract- Pure vanilla extract helps to boost the coconut flavor.
- Coconut extract- A little coconut extract makes the coconut flavor more bold.
- Salt- Helps to balance the sweetness and enhance the coconut flavor. Make sure it's fine so the frosting isn't grainy.
Substitutions and Variations
- Coconut cream substitute: Full-fat canned coconut milk works too if you can't find coconut cream. Don't use refrigerated coconut milk as it tends to be more watered down.
- Add shredded coconut: For even more coconut flavor, swirl ยฝ cup shredded coconut into the frosting! Toasted coconut is even better. If you add coconut, pipe the frosting through a large round piping tip. The coconut will get stuck in a star tip like the Wilton 1M!
- Add citrus: You can make lemon coconut frosting by mixing the zest of 1 lemon into the buttercream with the extracts. Try with other citrus too, like limes and oranges!
Helpful Equipment and Tools
You need a 5-quart stand mixer fitted with the paddle attachment or an electric hand mixer with a large mixing bowl for the best results. You can use the wire whip attachment instead of the paddle attachment if you're going for a light and airy texture.
Step by Step Instructions
Step 1: First, add the softened butter to the bowl of a stand mixer or electric handheld mixer. Cream the softened butter, starting on low speed and increasing to medium-high speed for 2 minutes until smooth. Stop the mixer and scrape down the sides of the bowl with a rubber spatula.
Step 2: Add half of the powdered sugar and pulse the mixer to incorporate the sugar so it doesn't fly out of the bowl. Then mix it in on low speed for about 1 minute. Repeat with the second half of powdered sugar.
Step 3: While mixing on low, stream in the coconut cream. Then mix in the vanilla, coconut extract, and salt.
Step 4: Continue mixing for 1-2 minutes until the frosting is thick and fluffy. At this point, you can increase the speed to medium-high to make an airy buttercream for cupcakes or keep it on low to remove air bubbles (better for frosting cakes). Use the frosting or store it immediately.
Expert Tips for Success
- Use softened butter. Cold butter is difficult to cream. It will leave behind big, unmixed chunks of butter. It needs to be room temperature and soft!
- Customize the consistency. If your frosting is too thick, mix in ยฝ teaspoon of coconut cream at a time until desired consistency is reached. If it's too thin, add more powdered sugar 1 tablespoon at a time.
- Start the mixer on low speed. This prevents a big sugar cloud and mess on your counter! I like to pulse the mixer on low until the sugar is incorporated and then increase to medium speed.
- Mix the coconut cream. If there isn't enough liquid in your can of coconut cream, mix the solid and the liquid part together well. You can also pour it in a separate bowl and microwave the cream for a bit. Whisk it together and let cool slightly before adding to the frosting.
- Make a double batch for a triple layer cake. This recipe yields about 2 cups of frosting, which is enough for 12 cupcakes, a 3 layer 6-inch cake, or a 2 layer 8-inch or 9-inch cake.
Storage Instructions
Store leftover coconut buttercream in an airtight container in the refrigerator for up to 5 days. Let it warm up on the counter for 30 minutes or so and give it a good mix before using.
Serving Suggestions
I recently used this frosting on a strawberry coconut cake and decorated it with freeze-dried strawberry powder and shredded coconut! If you want to add shredded coconut on top of the buttercream as garnish, add it immediately after frosting so it sticks. Coconut buttercream crusts and hardens after a few minutes, so the coconut flakes won't stick if you wait too long.
Here are some other ways to use this frosting:
- Pipe on top of vanilla cupcakes with oil or honey cupcakes for the perfect pairing.
- Spread it on frosted banana bread for a delicious breakfast treat.
- Use it to fill a 6-inch vanilla cake or lemon berry cake.
- Sandwich it between two chocolate chipless cookies for coconut cookie sandwiches!
- Dollop on top of this lemon mug cake for a tropical single-serve dessert.
Frequently Asked Questions
This recipe makes about 2 cups of coconut buttercream frosting. This is enough to frost about 12 cupcakes, a 3 layer 6-inch cake, or a 2 layer 8-inch or 9-inch cake.
Yes, but make sure it's unsweetened, full-fat, and from a can. Do not use refrigerated coconut milk in a carton! This kind of coconut milk is made for drinking, so it has additives and other ingredients that keep it liquidy and prevent it from whipping.
Do not use coconut oil or coconut butter! They won't get as airy and creamy as dairy butter. They also melt faster, so the buttercream won't hold its shape.
Nope! Most powdered sugars (in the United States) contain anti-caking agents like cornstarch. This makes it so the powdered sugar doesn't clump, so there's no sifting required.
Yes! Freeze it for up to 3 months in an airtight container. Thaw overnight in the refrigerator before using it.
More Frosting and Filling Recipes to Try
๐ Recipe
Coconut Buttercream Frosting
Equipment
- 1 Electric hand mixer or 5-quart stand mixer with the paddle attachment
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Ingredients
- 226 grams unsalted butter room temperature
- 400 grams powdered sugar
- 4 tablespoon coconut cream
- ยผ teaspoon vanilla extract
- ยฝ teaspoon coconut extract
- โ teaspoon salt
Instructions
- Add softened butter to the bowl of a hand mixer or stand mixer fitted with the paddle attachment. Cream on low speed and then increase to medium speed, beating for 2 minutes until smooth and creamy. Stop the mixer and scrape down the sides of the bowl as needed.226 grams unsalted butter
- Mix in half of the powdered sugar on low speed for 1 minute, pulsing the mixer at first so it doesn't jump out of the bowl. Repeat with the second half of powdered sugar.400 grams powdered sugar
- While mixing on low, stream in the coconut cream. Then add the vanilla, coconut extract, and salt.ยผ teaspoon vanilla extract, ยฝ teaspoon coconut extract, โ teaspoon salt, 4 tablespoon coconut cream
- Keep mixing on low for 1-2 minutes until the buttercream is thick and fluffy. Use the frosting or store it immediately. Enjoy!
Dona Ruscito
Was lovey!Just sweet enough and creamy consistency. Made my coconut cream cake awesome!