Coconut Buttercream Frosting
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- 1 stick
- unsalted butter (softened)
- 16 oz
- powdered sugar (about 3-1/2 cups)
- 1/4 c
- milk or heavy cream
- 1 tsp
- pure vanilla extract
- coconut, shredded
2Beat in powdered sugar until incorporated. Add milk, vanilla, and a pinch of salt. Beat until well mixed.
3(For a firmer frosting, add more sugar, a 1/4 cup at a time. For a softer frosting, add more milk, a tablespoon at a time.)
4Cover cooled cake with frosting and sprinkle immediately with coconut (so it sticks).
5SECOND RECIPE: For a really buttery frosting: 2 Sticks Unsalted Butter, 4 cups powdered sugar, 2 T. milk/cream, 1 T. vanilla, 1/4 t. table salt. (add more milk if frosting needs to be thinned)