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Coconut Buttercream

Creamy and fluffy coconut buttercream frosting recipe!
Prep Time10 mins
Total Time10 mins
Course: Dessert
Cuisine: American
Servings: 12 cupcakes (about 2 cups)
Calories: 280kcal


  • 1 1/4 cups (20 tablespoons, 283 grams) unsalted butter softened
  • 2 1/2 cups (313 grams) powdered sugar
  • 2 tablespoons heavy cream
  • 2 teaspoons vanilla extract
  • 2 teaspoons coconut extract (or 5-6 Tbs. coconut milk, or 2-3 Tbs. coconut cream)
  • 1/8 teaspoon salt


  • Combine the butter and  (powdered) confectioners sugar in the bowl of your stand mixer.
  • Mix on low speed at first, then increase the speed until combined.
  • Add in your heavy cream and vanilla extract, and mix on medium to high speed for 8 minutes until light and creamy.
  • Add in your coconut extract (coconut cream or coconut milk) and salt.
  • If not using immediately, store in a container in the refrigerator until ready to use, mix again until light and fluffy.


  • Use softened butter to achieve the best consistency.
  • To ensure lumps, you can sift the powdered sugar.
  • Make sure to whip this buttercream for a full 8  minutes to get a light airy fluffy consistency. If you are using a hand mixer this will take longer.
  • Before serving your cakes or cupcakes with this frosting, be sure to bring the frosting to room temperature due to the butter in the frosting.


Calories: 280kcal | Carbohydrates: 25g | Protein: 1g | Fat: 20g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 28mg | Potassium: 10mg | Sugar: 25g | Vitamin A: 628IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg