Fluffy Coconut Frosting

This easy, fluffy Coconut Frosting whips up in five minutes with real coconut flavor, perfect for piping and spreading on cakes, cupcakes, and cookies.

Course Dessert

Cuisine American

Keyword Coconut Frosting, Fluffy Coconut Frosting

Prep Time 5

Total Time 5

Servings servings

Calories 152kcal

Author Jason Decker

Ingredients

1 1/2 cups salted butter softened
6 cups powdered sugar sifted
6 tablespoons unsweetened coconut milk
1 1/2 teaspoon coconut extract
1 1/2 teaspoon vanilla extract

Instructions

Add the butter to the body of a stand mixer with the paddle attachment. Whip until smooth.
1 1/2 cups salted butter
Slowly add the powdered sugar a spoonful at a time, making sure it is mixed in before adding the next, until fully incorporated. Yes, this takes a long time, but this is what makes the frosting extra fluffy.
6 cups powdered sugar
Add the coconut milk, coconut extract, and vanilla extract. Stir to combine.
6 tablespoons unsweetened coconut milk, 1 1/2 teaspoon coconut extract, 1 1/2 teaspoon vanilla extract
Once combined, scrape down the sides, then set the mixer on medium-high speed. Whip for 3 minutes until light and fluffy. Use immediately.

Notes

Sift your powdered sugar to remove lumps, giving you a creamy, lump-free finish.
Start the mixer on low to avoid a sugar cloud, then raise to medium-high speed once it’s mostly incorporated.
If you want more “coconut vibe,” add a drop more coconut extract. Don’t overdo it or it gets artificial-tasting.
If it’s too runny, add more powdered sugar. Too thick? Mix in a little bit more coconut milk.
This frosting is versatile—use it for piping roses on cupcakes or simply swirl it on your layer cake with an offset spatula.
The fluffiness is best when fresh. If you’re not using it soon, store it and re-whip it before decorating.

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