Creamy Coconut Butter Frosting Food

BUTTERCREAM-COCONUT CAKE ICING

Steps:

• Beat butter and shortening with an electric mixer in a large bowl until smooth; beat in vanilla extract.
• Gradually beat confectioners' sugar into butter mixture until well blended. The mixture will appear dry.
• Stir enough milk into butter mixture to achieve desired consistency for icing.
• Fold half the coconut into the icing; spread icing over cake.
• Sprinkle remaining coconut and pecans over icing.

COCONUT FROSTING RECIPE

Steps:

• Add the butter to the bowl of a stand mixer fitted with the paddle attachment and beat until smooth.
• Add half of the powdered sugar and a pinch of sea salt and beat on low until the sugar is mostly incorporated. Add the remaining powdered sugar and beat on low until combined. Increase speed to medium and beat for 3 minutes.
• Stop the mixer and scrape down the bowl. Add the vanilla extract, coconut extract, and coconut cream then beat for an additional minute on low, increasing the speed to medium once the cream and extract is incorporated.
• Use for cakes, cupcakes, or your favorite baked goods!

DREAMY COCONUT BUTTERCREAM FROSTING

Steps:

• In the bowl of a stand mixer fitted with a paddle attachment, or in a large mixing bowl using a handheld mixer, beat butter, shortening and salt until pale and creamy, about 5-6 minutes.
• Add half of the powdered sugar and mix on low until combined. Add coconut milk and coconut extract and mix until well combined.
• Gradually add remaining powdered sugar and beat until fully combined. Increase speed to high and beat until light and fluffy, 5-7 minutes.

CREAMY COCONUT BUTTER FROSTING

Steps:

• Cream butter, salt, and extracts, beating until light and fluffy.
• Add sugar gradually, beating after each addition.
• Add 3 tablespoons milk, beating until smooth. Beat in more milk until desired spreading consistency is reached.

ALMOND JOY CAKE WITH CREAMY COCONUT BUTTER FROSTING

Steps:

• Butter and dust with flour 2 9x13 pans.
• Combine the first 6 ingredients for the Coconut cake Layer in a mixing bowl and beat on medium speed for 3 minutes.
• Pour into 1 of the prepared pan and bake for 30-45 minutes until toothpick comes out clean.
• Cool at room temperature for 15 minutes.
• Invert onto rack and brush 1/4 cup coconut rum over cooled cake.
• Let sit for 1 hour.
• Combine the first 6 ingredients for the Chocolate Almond cake Layer in a mixing bowl and beat on medium speed for 3 minutes.
• Pour into prepared pan and bake for 30-45 minutes until toothpick comes out clean.
• Cool at room temperature for 15 minutes.
• Invert onto rack and brush 1/4 cup almond liqueur over cooled cake.
• Let sit for 1 hour.
• Meanwhile cream butter, salt, and extracts, beating until light and fluffy. Add sugar gradually, beating after each addition. Add milk, beating until smooth. Beat in additional milk until desired spreading consistency is reached.
• Frost cooled cake and garnish with toasted coconut!

COCONUT CUPCAKES WITH ALMOND CREAM FROSTING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
• Combine flour, baking powder, baking soda, and salt in a bowl. Whisk to combine.
• Beat sugar and butter together using an electric mixer in a large mixing bowl until creamy. Add eggs, one at a time, mixing well after each addition. Pour in vanilla extract, almond extract, and coconut extract; mix well. Add flour mixture alternately with buttermilk, mixing until incorporated. Fold in coconut.
• Spoon batter into the prepared muffin cups, filling each 2/3 full.
• Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 15 to 17 minutes. Remove from the oven and transfer to wire racks to cool completely, about 30 minutes.
• Beat cream cheese and shortening together using an electric mixer in a mixing bowl until creamy. Slowly add powdered sugar, 1 cup at a time, until creamy. Mix in vanilla extract and almond extract.
• Pipe frosting onto cooled cupcakes. Top each with shredded coconut.

COCONUT-CREAM CHEESE FROSTING

Steps:

• Beat cream cheese and butter in large bowl with electric mixer on medium speed until light and fluffy.
• Add sugar alternately with the milk, beating until well blended after each addition. Add vanilla; mix well. Stir in coconut.
• Use to frost your favorite cake or cupcake recipe.

COCONUT CREAM CAKE WITH COCONUT CREAM FROSTING

Steps:

• Preheat oven to 350 degrees. Grease and lightly dust an 8-inch round cake pan and set aside.
• In a medium bowl mix flour, pudding mix, baking powder, and salt.
• In another medium bowl mix sugar, milk, butter, egg, sour cream and vanilla until blended.
• Gradually stir flour mixture into wet ingredients until combined.
• Pour batter into prepared cake pan and bake for about 40 minutes, until cake tester comes out clean.
• Cool completely on a wire rack before removing from pan.
• Coconut Cream Frosting:.
• Using an electric mixer with whisk attachment, beat heavy cream on high speed for 3-4 minutes until it becomes thick and creamy. Reduce speed to medium, and stir in sugar and pudding mix until combined.
• Pour all the frosting on top of cooled cake and using a spatula, frost cake. Sprinkle with shredded coconut flakes if desired.
• Cover in cake carrier and store in the refrigerator until ready to serve.

COCONUT-CREAM CHEESE FROSTING

Steps:

• Beat the cream cheese and butter in a mixer bowl until light and fluffy. Gradually add the confectioners' sugar, one cup at a time, alternating with heavy cream. Beat in the salt, coconut flavoring, and vanilla extract. Continue beating until mixture is smooth and spreadable. Add additional confectioners' sugar if necessary to thicken the frosting, or more cream to thin. Stir in the coconut. If desired, spoon toasted coconut evenly over frosted cake.

BUTTER CREAM ICING (BUTTERCREAM FROSTING)

Steps:

• Cream butter and then add vanilla and optional salt. (To cut the sweetness I usually sprinkle some salt in the vanilla, so it will dissolve.).
• Add sugar a cup at a time beating on medium speed. Add milk 1 Tbls. at a time and beat on high until completely blended and desired consistency.

COCONUT LAYER CAKE W/ CREAM CHEESE COCONUT FROSTING

Steps:

• Preheat oven to 350 degrees F. Grease and flour 2-9 inch cake pans.
• Sift together flour, baking powder, and salt. Set aside.
• In a large mixing bowl, beat butter till creamy, add sugar until smooth. Add egg yolks, one at a time, beating after each addition.
• Add flour mixture and milk alternatively, beginning and ending with the flour. Stir in vanilla, coconut ext, and 1 cup coconut.
• In another bowl, beat egg whites till stiff but not dry and fold into cake mixture.
• Divide the batter evenly between pans. Bake in preheated oven for 30-35 or until toothpick is inserted into the center of the cake comes out clean. Allow cakes to cool completely before frosting.
• To Make Frosting: Blend butter and cream cheese till smooth. Add powdered sugar slowly. Add vanilla and coconut extract. Fold in shredded coconut. Spread on cooled cake.

BUTTER FROSTING

Steps:

• In a bowl beat butter or margarine until fluffy. Gradually add 2 cups of the confectioners' sugar, beating well.
• Slowly beat in the milk and vanilla. Slowly beat in remaining sugar. Beat in additional milk, if needed, to make of spreading consistency. Tint with food color, if desired.