Coconut Buttercream Frosting
A great topping for Almond Flour Cupcakes.
Ingredients:
- 1 ½ cups (339 g) unsalted butter, softened. Avoid a microwave for this step, if possible.
- 5 cups (600 g) confectioners’ sugar, sifted
- 1/8 teaspoon salt
- 6 tablespoons canned unsweetened coconut milk, or coconut cream. If using coconut cream introduce 1 tablespoon at a time until desired taste and texture is met
Optional:
- 1 teaspoon vanilla extract for additional flavor, if desired
Instructions:
Using a handheld mixer or stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until smooth and creamy, about 5 minutes.
Add 2 cups of confectioner’s sugar, beat on medium-low speed until most of the sugar is moistened. Gradually add in the remaining sugar, one cup at a time, mixing well after each addition. Stop to scrape down the sides of the bowl as needed.
And the salt and the coconut milk, one tablespoon at a time, beating on medium speed until fully incorporated. You may need more or less of the coconut milk depending on how strong you would like the flavor.
Turn the speed up to medium-high and beat until light and fluffy. Scrape down the sides of the bowl as needed.
Originally taken from Baked by an Introvert - Coconut Buttercream Frosting