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Coconut Buttercream Frosting Recipe

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4.2 from 86 reviews

  • Author: Ava
  • Total Time: 10 minutes
  • Yield: Enough frosting for one 9-inch cake or approximately 12-16 cupcakes
  • Diet: Vegan

Description

This smooth, creamy, and rich Coconut Buttercream Frosting is packed with full coconut flavor and is perfectly vegan. Made with just six simple ingredients in one bowl, it’s an easy and delicious way to add a tropical twist to your favorite baked goods. Whether you’re decorating cupcakes, cakes, or cookies, this coconut buttercream frosting delivers a luscious, fluffy texture and decadent taste that everyone will love.

Ingredients

Frosting Ingredients

  • 1/2 cup (115g) coconut cream, solid part of canned coconut milk chilled overnight
  • 1/2 cup (100g) vegan butter, room temperature
  • 3 cups (330g) icing sugar
  • 3/4 cup (65g) shredded coconut
  • 1/4 cup (60ml) soy whipping cream
  • 1 tsp coconut extract (optional)
  • 1 tsp vanilla extract (optional)

Instructions

  1. Combine Vegan Butter and Coconut Cream: In a large bowl, use a stand mixer or hand mixer to blend the vegan butter and chilled solid coconut cream together for about 3 to 5 minutes until fully combined and smooth.
  2. Add Extracts: Mix in vanilla extract and coconut extract, if using, to enhance the flavor. Blend until well incorporated.
  3. Add Shredded Coconut and Icing Sugar: Gradually add the shredded coconut and icing sugar one cup at a time while mixing, continuing until the mixture becomes creamy and fluffy.
  4. Incorporate Soy Whipping Cream: Pour in the soy whipping cream and beat the frosting for an additional 3 to 4 minutes until the texture is light, airy, and fluffy. Be sure to scrape the sides of the bowl as needed to combine everything evenly.
  5. Frost Your Baked Goods: Use the coconut buttercream frosting immediately to frost cakes, cupcakes, or your preferred baked treats for a delicious coconut-infused finish.

Notes

  • Chilling the coconut milk overnight is essential to separate the solid cream from the liquid.
  • If you don’t have soy whipping cream, a similar plant-based alternative can be used.
  • The coconut and vanilla extracts are optional but add depth to the coconut flavor profile.
  • Store any leftover frosting in an airtight container in the refrigerator for up to 3 days; bring to room temperature and re-whip before using.
  • Ensure vegan butter is at room temperature for easier mixing and better texture.
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: Blending
  • Cuisine: Vegan

Find it online: https://quickandsweetrecipes.com/coconut-buttercream-frosting-recipe/