I love coconut flavor in my dessert. I recently tried to make coconut frosting for my lemon cupcakes. I tried using coconut oil, coconut extract, and coconut milk to achieve the perfect coconut-flavored frosting. I found that the best coconut frosting was the one that utilized coconut milk. Coconut oil had great flavor but it made the frosting oily and unstable. Coconut extract was plain horrible in terms of flavor. Coconut milk, on the other hand, gave me good coconut flavor with the silky texture that was just perfect for pipping. Coconut milk was the sure winner. No more recipe testing. Below is my go-to recipe for coconut buttercream.
Coconut Buttercream Frosting Recipe
- 3/4 cups unsalted butter at room temperature
- 2-3 cups sifted powdered sugar
- 4-6 tablespoons canned coconut milk
Whip the butter with an electric mixer or in a stand mixer with a paddle attachment until fluffy. Gradually add powdered sugar while mixing on low. Thin out frosting to the desired consistency with a tablespoon of milk at a time.