Coconut Buttercream

This coconut buttercream is silky smooth, not too sweet as your traditional buttercream, with just a subtle hint of velvety condensed coconut milk. It pipes incredibly smoothly in the brightest colours you can imagine. Use it with my Chocolate Coconut Mini Cupcakes recipe for a chocolate coconut indulgence.

Watch my full step by Step how to video below.

Coconut Buttercream Step by Step Recipe

Coconut Buttercream

  • Servings: 24 mini cupcakes
  • Print

Chocolate Coconut Mini Cupcake with Coconut Buttercream in Bright Violet.

Author: Katherine Walton

Ingredients

-125 grams salted butter (cool but soft)

-250 grams icing sugar (sifted)

-1 tablespoon (20 ml) of Condensed Coconut Milk. I used Nestle.

Directions

  1. Add cool but soft salted butter to mixer, beat on medium speed, then scrape the bowl as necessary.
  2. Continue to mix and increase speed to highest. It is very important that the butter is beaten until it changes colour to a very pale almost white or ivory colour.
  3. Scrape the bowl as needed.
  4. Add icing sugar in small batches at a time. Mix on low speed when adding the icing sugar, then increase the speed. It is important that all of the icing sugar is fully incorporated into the butter. You must scrape the bowl as necessary. This is essential to achieve a smooth consistency.
  5. Add condensed coconut milk and mix. Scrape the bowl as necessary.
  6. Continue to mix at medium to high speed until smooth.
  7. Add desired gel food colouring.
  8. Store in an airtight container or bowl and cover immediately to stop the buttercream from crusting.

Notes

Store the coconut buttercream sealed in an airtight container. You may store in the fridge for up to 4 – 5 days and bring to room temperature before using or serving. The buttercream will harden in the fridge.

This recipe is the exact amount for 24 mini cupcakes. You may double the amount of ingredients if you wish to use it for 12 standard size cupcakes.

Please note that I provide all ingredients in grams where applicable. I also provide the measurements in METRIC cup measurements. Be aware that cup measurements vary in different countries. Therefore, I highly recommended the use of food scales to measure ingredients to achieve exactly what the recipe intends.

Icing sugar is also known as powdered sugar.

 

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