by Katherine Walton on May 18, 2022 1 Comments
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.
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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