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Detailed shot of smooth white Coconut Buttercream Frosting piped onto a golden vanilla cupcake with delicate coconut flakes.

Coconut Buttercream Frosting: The Ultimate Fluffy Tropical Topping

This Coconut Buttercream Frosting is a stable, pipeable, and ultra-creamy topping. Featuring rich coconut cream and delicate shredded flakes, it creates a professional bakery-style swirl perfect for cupcakes and tropical cakes.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 24 cupcakes
Course: Desserts, Frosting
Cuisine: American
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 cup unsalted butter softened to room temperature (226g)
  • 4 cups powdered sugar sifted (500g)
  • 2 tablespoons heavy coconut cream unsweetened (30ml)
  • 1 teaspoon coconut extract (5ml)
  • 1/2 teaspoon fine sea salt (3g)
  • 1/2 cup unsweetened shredded coconut delicate flakes for garnish (45g)

Equipment

  • 1 Stand Mixer Or hand mixer
  • 1 Piping Bag Fitted with a large round tip

Method
 

Making the Frosting
  1. Beat the softened butter on medium-high speed for 3-5 minutes until pale and fluffy.
  2. Gradually add powdered sugar on low speed, then beat on medium for 2 minutes.
  3. Add coconut cream, extract, and salt. Whip on high for 2 minutes until smooth and stiff peaks form.
  4. Pipe high swirls onto cupcakes and immediately garnish with shredded coconut flakes.

Notes

Use room temperature butter for the best emulsion.
Sift sugar to ensure the piping tip doesn't clog.