Coconut Frosting
Sweet, creamy Coconut Frosting is SO EASY! A dreamy tropical topping perfect for cakes and cupcakes that will make your desserts unforgettable.
Equipment
- Mixing Bowl
- Electric Mixer
- Spatula
- Measuring cups and spoons
- Storage container
Ingredients
- 1 8-ounce package cream cheese softened
- 10 tablespoons butter softened
- 1 pinch salt
- 1 teaspoon coconut extract
- 5-6 cups powdered sugar
- 2-4 tablespoons cream of coconut sweetened
Instructions
- In a mixing bowl, combine the softened cream cheese and butter. Using your electric mixer, beat them together on medium speed until smooth and creamy, about 2-3 minutes.
- Add the pinch of salt and coconut extract. Beat until fully incorporated.
- With the mixer on low speed, gradually add the powdered sugar, one cup at a time, scraping down the sides as needed, until fluffy and spreadable.
- Add the cream of coconut, starting with 2 tablespoons, mixing in. Adjust up to 4 tablespoons for sweeter or creamier texture.
- Increase mixer speed to medium-high and beat for 1-2 minutes until light and fluffy.
- Taste the frosting and adjust sweetness or coconut flavor as desired by adding more powdered sugar or coconut extract.
- Spread or pipe the Coconut Frosting onto cooled cakes or cupcakes and enjoy!
Notes
- Ensure cream cheese and butter are at room temperature for easy mixing.
- Garnish with unsweetened shredded coconut for extra coconut flavor and texture.
- Add a little milk if the frosting is too thick to reach desired consistency.
- Store leftover frosting in an airtight container in the refrigerator for up to a week.
- Freeze frosting for up to three months in a freezer-safe container; thaw overnight in the fridge before use.