Fluffy 5 Minute Coconut Buttercream Frosting
This Coconut Buttercream Frosting is super fluffy and can be made in just 5 minutes! It will add that tropical flare you are looking for to all your cakes and cupcakes! Just combine some simple ingredients like coconut milk, sugar, and butter, and you’ll be ready to frost in no time! This is the best frosted on top of coconut cupcakes!
This rich coconut frosting is thick and fluffy, with a subtle sweetness that is perfect for topping all kinds of cakes and cupcakes. As a trained pastry chef I appreciate how quick this recipe is without sacrificing on flavor!
If you’re looking for even more coconut flavor, you can always add some shredded coconut to the frosting as well as a bit of coconut extract. Topping this icing on top of coconut cupcakes will make you feel like your’e on vacation!
This is a super fun tropical icing that is great for the summer but can be used all year round. Coconut buttercream frosting would also be fun topped over pineapple cupcakes, strawberry filled cupcakes or banana cupcakes!
Pro tip- When making frosting, its important to get the consistency right. Learn how to thicken frosting quickly for the best results!
WHY YOU SHOULD MAKE THIS RECIPE
- It’s ready in just 5 minutes!
- This recipe is naturally gluten-free.
- It’s a great way to use up any leftover coconut milk you may have from other recipes.
- Coconut buttercream frosting is a great way to top cakes, cupcakes, brownies, or even bakery-style cookies!
INGREDIENTS NEEDED
- Unsalted Softened Butter – The butter needs to be softened to cream. If you forgot to take your butter out, learn how to soften butter quickly.
- Confectioners Sugar – This special sugar is milled fine so it mixes in easily with the rest of the ingredients while adding a sweet flavor.
- Coconut Milk – Adds richness, creaminess, and natural coconut flavor to the frosting.
- Coconut Extract – While optional, a bit of coconut flavored extract gives this frosting a bit more pronounced coconut flavor.
- Kosher Salt – Balances out the sweetness in the frosting and enhances the coconut flavor.
HOW TO MAKE COCONUT BUTTERCREAM FROSTING
Add the butter and sugar to the stand mixer: For best results, you’ll need to use a stand mixer or electric hand mixer. Fit the paddle attachment onto the stand mixer and add the butter and sugar.
Cream the butter and sugar: Using low speed, mix the butter and sugar then turn it to a medium speed as it emulsifiers. Continue mixing for one minute being sure to scrape down the sides of the bowl with a rubber spatula.
Add the coconut milk: To the mixture, add coconut milk and coconut extract (if using). Give it another mix on low speed for about two minutes or until the frosting is fluffy and thick. Use right away or store immediately.
TIPS FOR RECIPE SUCCESS
- For a stiffer buttercream, add more confectioners sugar until desired consistency is reached. For a thinner buttercream, add more coconut milk until desired consistency is reached.
- Always start the mixer on low speed before going higher. This will help prevent a sugar and butter mess on your counter!
- This recipe will frost 12 cupcakes or fill and frost a 2 layer 9 inch cake.
- Coconut milk can sometimes separate when sitting, so just give it a good stir before using.
- To get the best results, use full-fat coconut milk. This will give you a richer and creamier frosting. If you’re using coconut cream, you’ll only need 3 tablespoons.
- To make a lemon coconut frosting, add the zest of one lemon to the frosting mixture.
Decorating with this frosting
This coconut frosting is really great to fill and frost homemade cakes and cupcakes. There is no shredded coconut in this recipe but you can frost a cake with this frosting as is, then add shredded coconut on top of it for garnish!
To put shredded coconut on top of cake make sure to stick it on right after you frost with the buttercream so that it sticks. If you wait too long the buttercream will harden and the coconut will not stick.
You can add 1/2 cup shredded coconut to the recipe as long as you don’t plan on piping it with a small tip. The coconut can get stuck in the tip and wont let you pipe it out. If you want to pipe it, make sure to use a round big tip like an 804, or 806 tip. A star tip will get stuck!
STORAGE AND FREEZING
Storage: To store coconut buttercream, keep it in an airtight container at room temperature for up to one week. If you live in a warmer climate, store it in the refrigerator to make sure it doesn’t spoil.
Freezing: You can freeze coconut frosting for up to 3 months. Store it in an airtight container and thaw it overnight in the refrigerator before using it.
FAQ
Can I substitute coconut cream for the milk?
Yes but you will likely need less, probably about 3 tbsp. If the mixture is too thick add 2 tsp water to thin it out.
What is the difference between icing and buttercream?
Icing is made with sugar and water (sometimes milk) and it’s used as a thinner glaze on top of cakes or cookies. Buttercream is made with butter (or margarine), confectioners sugar, and milk (sometimes cream) and can be used as a thick frosting for decorating cakes or cupcakes.
Is milk or cream better for buttercream frosting?
It really depends on what you’re going for. Milk will give you a lighter and fluffier frosting while cream will give you a richer and thicker frosting. For this coconut frosting you can use coconut milk or coconut cream.
WAYS TO ENJOY
There are so many ways you can enjoy the flavor of sweet coconut on your favorite desserts! I sandwiched this icing in between thick and chewy lemon coconut cookies, and they were SO good!
Some other things you can do:
- Spread a layer on top of No Nut Banana Bread for a sweet breakfast treat.
- Pairs well with rich Vanilla Cupcakes with Oil.
- Use it to layer this beautiful Berry Chantilly Cake.
- Use on top of Mini Vanilla Cupcakes for a quick and easy dessert.
- Frost a 6 Inch Chocolate Cake for a chocolate coconut treat.
5 Minute Coconut Buttercream Frosting
Ingredients
- 1 cup unsalted butter, softened, 226g
- 4 cups confectioners sugar, 454g
- 4 ½ tbsp coconut milk
- ½ tsp coconut extract, (optional)
- 1 pinch kosher salt
Instructions
- In the bowl of a hand or stand mixer fitted with the paddle attachment cream the 1 cup butter and 4 cups confectioners sugar on low speed moving up to medium as the sugar mixes in.
- Continue to mix on medium speed for 1 minute.
- Stop the mixer and scrape down the sides of the bowl.
- Add the 4 ½ tbsp coconut milk and pinch of salt. Mix on low again moving up to medium and whip for 2 minutes.
- Frost on your favorite cupcakes or between cookies!
It’s everything Sam has said, will use again and again!
YAY Kendra! So glad you liked this recipe! Thanks so much for your comment and 5 star rating!
So the second time I made this it came out great! Nice coconut flavor and fluffy.
Disclaimer: the first batch was a disaster! I thought I could substitute Silk coconut milk. Big mistake! Whatever thickener they use in the milk does not whip and it turned into a gloppy mess. So lesson learned, follow the directions!
AH Brenda! Thanks for your comment and rating! So glad this worked out for you!! Thanks so much for letting me know how it went!
This frosting is so creamy!! Used it for a Coconut Milk Cake & added toasted coconut on top!! WOW! Had at least 1Cup extra that will taste great on toasted banana bread!
Hi Tamara! I havent tried it but I would imagine it depends on how you add in the butter. If you are going to cream it with the sugar it would probably be ok but I wouldnt use melted butter as it might make the cake dense and greasy.
Salted or unsalted butter?
I always use unsalted butter unless otherwise specified 🙂
So sorry, I asked that question. I didn’t see that unsalted was the ingredient for your recipe. That being said, oh my goodness! This is the best buttercream frosting I’ve ever eaten. So light and fluffy. Thank you, thank you, thank you. This will now be my go to.
No it was me! I added in the unsalted after you brought it up so thanks for catching that! SO happy you loves the frosting yay!!
So, so good! I used canned reduced fat coconut milk because that’s what I had on hand and this came out wonderfully. I added extra coconut extract and a splash of vanilla (this might not have been necessary with full-fat coconut milk or cream) but it was spectacular and came together easily with a beautiful consistency. This is a keeper – thank you, Sam!
Thank you SO much Shani!! So good to know that it works well with reduced fat coconut milk! I really appreciate you coming back to leave a review and the 5 star rating thanks again!
I just finished making this recipe.
Took me a while and I’m just getting into baking. I followed the recipe to the T.
I had a heart shaped baking pan so I did one layer then placed the heart on top. Then topped the coconut off with some gold edible glitter. I left the cream cheese out and the frosting was still great.
I have lots of frosting left over, what do you recommend for storage so it doesn’t go bad?
Hi! That sounds so pretty! You can wrap the frosting in plastic wrap and store it in the fridge or even freeze it for 2 months.
Hi trying this soon, is the coconut milk sweetened or unsweetened? Thanks!
Hi, its unsweetened 🙂
curious how you store it? have its butter, so wont it harden in the fridge? should i leave out? so tasty i used cream over milk- so yum
So glad you liked it! You can store it at room temp in an airtight container, or covered in plastic wrap. It can go in the fridge but it will harden a bit- you can always leave it out for a few minutes to soften.
This frosting is delicious! I generously frosted 24 pineapple cake cupcakes and there was leftover frosting. It is finger lickin’ good! Yum!
Thank you Julie!!! Pineapple cupcakes sound amazing, Ill have to add those to my list!
Hey! Just a quick note that this recipe is sadly not vegan. 🙁 Because of the butter!!
I made this frosting substituting milk for coconut milk , added a tsp of coconut extract and topped it with toasted coconut!!!!! Delicious!!! It will be in my favorite recipes file now!!! Thank you!!!
YAY! So glad you loved it Cathy! Thank you so much for the 5 star review!
The internet states that coconut milk should be refrigerated once open (just like cows’ milk). Not sure how this buttercream can be kept at room temperature for up to 5 days.
I wouldnt believe everything you read on the internet… If you are combining coconut milk or even cows milk with other ingredients in a frosting then it is totally fine to leave out at room temperature for a few days. This is how I was taught in pastry school and what I have been doing for the last 10+ years of baking professionally.
I just made this and I do love the coconut flavor I find it a bit sweet. That said I can always do a lil less powdered sugar and again it’s delish just a lil sweet for me. Thank god I made it for my daughter and some friends. It may also depen the sweetness a lil when added to the cake I will be making as well. Ty so much for the recipe it was easy and flavorful
YAY Lisa! I’m so glad your daughter was able to enjoy these! If you do make them again I’d love to know what you end up adding for the powdered sugar and how it turns out. It’s always good to have some variations that aren’t as sweet.
I was trying to find a recipe close to the old nicked bakery coconut cake. I am definitely not disappointed! Great easy recipe!!
Thank you so much Anna! So glad you loved it! Thank you for the 5 star rating!