Coconut Buttercream Frosting
Get ready to mix things up with this unique twist on coconut buttercream! This is an old-fashioned recipe, embracing the cooked milk, ermine style, where, yes, flour is the secret ingredient. Don't knock it till you've tried it!
This method delivers a frosting that's unbelievably fluffy and notably less sweet than your typical buttercream, offering a lush coconut flavor that's just right.
This method delivers a frosting that's unbelievably fluffy and notably less sweet than your typical buttercream, offering a lush coconut flavor that's just right.
Servings: 5 cups of frosting
Ingredients
- ½ cup All-purpose flour
- 13.5 ounce can coconut cream
- 1-½ cups butter (24 tablespoons)
- 1-¾ cups sugar
- ¼ teaspoon salt
- 1-¾ teaspoons vanilla extract
- ½ teaspoon coconut extract
Instructions
- In a small saucepan, whisk flour into the coconut cream and heat over medium heat, stirring constantly, until it thickens. It should thicken into a pudding-like consistency. Remove from heat and let it cool to room temperature. I transfer it to the freezer and stir it every few minutes. It must be completely cool before you use it in the next step.
- While the mixture is cooling, cream the butter, sugar, and salt together until light and fluffy. This is an important step. You need to incorporate air into the butter and make sure it is light in color.
- Slowly add the completely cooled coconut cream/flour mixture a couple tablespoons at a time, and whip it until it looks like whipped cream.
- Beat in the vanilla and coconut extracts.
Nutrition
Serving: 1/4 cup | Calories: 150kcal | Carbohydrates: 20g | Protein: 1g | Fat: 8g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Cholesterol: 12mg | Sodium: 70mg | Sugar: 17g
