Vanilla Coconut-Buttercream Frosting. Made using coconut milk and extract, this coconut flavored frosting pairs well with everything from chocolate to vanilla cake. Its light and fluffy consistency make it perfect for frosting between cake layers or topping off Easter cupcakes and tropical desserts. Combine the butter and (powdered) confectioners sugar in the bowl of your stand mixer.
Instructions In a large bowl, beat the butter and cream cheese at medium speed with an electric mixer until creamy.
Gradually add the powdered sugar, beating at low speed until blended.
Increase the speed to medium, and slowly add the cream of coconut and vanilla, beating until smooth.
You can have Vanilla Coconut-Buttercream Frosting using 5 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Vanilla Coconut-Buttercream Frosting
- You need 155 grams of Margarine.
- It's 45 grams of Coconut butter.
- You need 400 grams of Powdered sugar.
- Prepare 2 grams of Ground vanilla (or fresh from the pod).
- It's 55 grams of Soy milk or light cream.
Using a hand mixer, cream together the shortening and butter. Sift in one cup of powdered sugar at a time plus one tablespoon of water with each cup of sugar. Then, when it is all incorporated, add the vanilla and mix until incorporated. Combine egg whites, sugar, and salt in the bowl of a stand mixer set over (not in) a pot of simmering water.
Vanilla Coconut-Buttercream Frosting step by step
- Combine 1/2 cup of margarine and same amount of coconut butter in mixing bowl for about 2 minutes or until combined well.
- Add 3 1/2 cups of powdered sugar which you might want to sift or blend before e.g. in a thermomix until truly powdery. Blend well for 2 more minutes.
- Sprinkle 1/2 tsp of vanilla and 1/3 cup of milk or light cream. Beat at medium speed for ca. 4 minutes.
- Now spread or pipe this super-fluffy frosting over fabulous small or regular sized cupcakes. I'd recommend the chocolate ones from my recipe box https://cookpad.com/us/recipes/353521-chocolate-cupcakes-take-over-the-world.
Whisk constantly until sugar has dissolved, and mixture is warm and feels completely smooth when rubbed between fingertips. Transfer bowl to mixer fitted with the whisk attachment. At first, it will look crumbly and grainy. Continue mixing, using a spatula to push out any butter that gathers in the beaters, till the mixture is thick and creamy. Add the egg yolks beating well and scraping the bowl.