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.