5 Minute Fluffy Pineapple Frosting
This post might have affiliate links, please check out my full disclosure policy.
This creamy and delicious pineapple frosting will make you feel like you’re in a tropical paradise. Made with pineapple juice and a hint of pineapple extract for punchy flavor, this easy buttercream is made in only 5 minutes! It is the perfect icing to top pineapple cupcakes!
This pineapple buttercream frosting packs a flavor punch. My main priority when creating this recipe was to make sure that you can really taste the pineapple.
At first while testing, I used only the juice from crushed pineapple for flavor but found that the butter in the recipe still had an overpowering taste, and this is not butter frosting LOL.
As a trained pastry chef, whenever this happens (there’s not enough flavor) my next go-to is to add an extract. In this case pineapple extract. Extracts are super helpful in homemade frosting recipes because the flavor is really concentrated in a very small amount. 1/4 teaspoon or 1-2 drops is all you need!
If you add too much liquid to a frosting, it will become to loose to pipe or decorate with. That’s why I didn’t want to keep adding pineapple juice to the frosting, and instead switched it up to add the extract. It was also important for it to be fluffy and hold its shape!
If you are a pineapple fan, having pineapple extract is good to have on hand. You can use it for my pineapple cupcakes, or pineapple cake recipes! It will definitely not go to waste!
This frosting is also super delicious over coconut cupcakes. Bring on the vacation vibes!
Ingredients
Besides for the pineapple extract, you need simple ingredients like softened unsalted butter, powdered sugar, kosher salt, and pineapple juice (from a can).
Pro tip– To save food, if you are only buying the canned pineapple to use the juice for this recipe and aren’t using the actual pineapple pieces for another one, (try my pineapple cupcakes or pineapple cake!) you can actually skip it and use heavy cream or milk instead. The flavor from the extract will work well enough! You just need some form of liquid to loosen up the frosting when mixing.
If you want to skip the extract then you can use just the pineapple juice, just know the flavor will be more subtle.
Making the frosting
Literally all it takes is 5 minutes!
Creaming- In the bowl of a stand mixer fitted with a paddle attachment, cream the softened butter and powdered sugar on low, moving up to medium as it starts to combine. Mix for 1 minute on medium.
We start on low so that the powdered sugar doesnt blow over the bowl of the mixer!
Scrape– Scrape down the sides, then go back to low speed and add in 1/4-1/2 tsp pineapple extract. Remember, a little goes a long way.
Loosen- At this point the frosting is really thick and needs to be loosened up just a bit to make it creamy and lighter. Add the pineapple juice or heavy cream, whatever you prefer, and salt.
Mix– Mix on medium-high speed for 2 minutes until super light and fluffy!
Troubleshooting
The beautiful thing about frostings like this is that it is really foolproof. If the frosting is too thick, add a touch more liquid to loosen it out. If it is too thin, add more powdered sugar by the 1/4 cup until its at a good consistency.
Just make sure to taste as you go to adjust the flavor as well.
Yield
This frosting makes enough to generously pipe frosting onto 12 cupcakes or slather over a 2 layer 8″ round or sheet cake.
Decorating
This icing is super easy to pipe and will hold its shape. To frost, I use a large piping bag and closed star tip like the Ateco 849 tip. It’s one of my favorite tips to use because it makes cupcakes look so professional!
How to store
Storing- If you are using the frosting within a day, store it at room temperature. If making in advance or you have leftovers, store it in the fridge in an airtight container or wrap in plastic wrap or a zip top bag with all the air taken out.
Freeze- Take a piece of plastic wrap and place it on your counter. Dump out all the frosting on top of the plastic, then wrap it all around the frosting making sure its sealed all around. Store in the freezer for up to 2 months. Thaw in the fridge overnight when ready to use.
5 Minute Fluffy Pineapple Frosting
Ingredients
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 1/2 tsp pineapple extract
- 2 tsp pineapple juice , or heavy cream/milk
- 1/4 tsp kosher salt
Equipment
- 1 Stand mixer or Hand Mixer
Instructions
- In the bowl of a hand or stand mixer fitted with the paddle attachment add the 1 cup butter and 3 cups powdered sugar and mix on low-medium speed for 30 seconds.
Move to a medium speed when the sugar is more incorporated. Mix for 1-2 minutes.- Stop the mixer and scrape down the sides. With the mixer on low add in the 1/2 tsp pineapple extract, 2 tsp juice or cream and 1/4 tsp kosher salt. Mix on medium-high speed for 1 minute-2 minutes.
- Frost over pineapple cupcakes or pineapple cake.
