Sunday, November 30, 2014

Coconut Buttercream

Yield: Approx. 4 cups; enough to frost double-layer 8"round cake or 24 cupcakes with average sz swirl
Ingredients

  • 2 sticks butter, salted, softened
  • 4 c. powdered sugar (1 lb.)
  • 1 tsp vanilla extract, clear
  • 1 tsp coconut extract
  • 1T whole milk or Coconut Milk

Instructions
  1. Cream butter in a stand mixer (at least 4 minutes).  
  2. Add about 1 c. powdered sugar until smooth.  
  3. Add vanilla and coconut extract, mix well.  
  4. Add remaining powdered sugar. Mix on med high until smooth and puffy (approx 6 minutes).  
  5. Add milk to desired consistency and taste. 
  6. If adding color...do that now. 

Hot tip:  Margarine is not a very good substitute.  Vegetable shortening is a doable substitute for half the butter - the flavor is different and careful if adding coloring.

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