5 Minute Fluffy Pineapple Frosting
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!
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.
Notes
If you are buying a can of pineapple only for the juice and not to use the actual pieces, then you can skip it and just use heavy cream, or milk to loosen the frosting. No need to waste a can of pineapple for 2 tsp of juice.
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.Serving: 1portion, Calories: 253kcal, Carbohydrates: 30g, Protein: 0.2g, Fat: 15g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 41mg, Sodium: 51mg, Potassium: 6mg, Fiber: 0.002g, Sugar: 29g, Vitamin A: 473IU, Vitamin C: 0.1mg, Calcium: 5mg, Iron: 0.03mg
Did you make this recipe?Please leave a star rating and review in the form below. I read them all!
