Buttercream-Coconut Cake Icing

Buttercream-Coconut Cake Icing

26 Reviews 5 Pics
  • Prep

    15 m
  • Ready In

    15 m
Rizzy Fischer
Recipe by  Rizzy Fischer

“This simple icing recipe pairs perfectly with ANY type of cake!”

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Ingredients

Adjust Servings

Original recipe yields 3 cups

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Directions

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

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Reviews (26)

Rate This Recipe
naples34102
37

naples34102

Most buttercream frosting recipes are good, especially with some tweaking. This one is excellent without it. Rich, smooth,creamy and not too sweet. A little less powdered sugar in this recipe than most makes all the difference. I didn't add the pecans, and chose to sprinkle the coconut on top, but with or without those additions, this is one of the best buttercream frostings around. However, I always use hi-ratio shortening in any frosting recipe calling for shortening and it, too, makes all the difference. One recipe generously frosted 12 cupcakes.

bakingalaska
22

bakingalaska

Wow! So for me, I was looking for a recipe that didn't include anymore egg whites-I already used 3 for my cake- that would go along with my coconut cake. This icing is LOVELY. (I made this for mother's day and excluded the pecans-my mom's allergic) I also just put in a few hand fulls of coconut rather than a full bag, just enough for flavor. Once I iced my cake, I covered it with full on coconut chunks (unsweetened). It looked beautiful!

MrsFisher0729
11

MrsFisher0729

Yummy frosting! Love the consistency by using 1 cup less of powdered sugar than my standard frosting. Tastes great on white cupcakes.

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Nutrition

Amount Per Serving (16 total)

  • Calories
  • 268 cal
  • 13%
  • Fat
  • 16.9 g
  • 26%
  • Carbs
  • 30.1 g
  • 10%
  • Protein
  • 0.7 g
  • 1%
  • Cholesterol
  • 15 mg
  • 5%
  • Sodium
  • 37 mg
  • 1%

Based on a 2,000 calorie diet

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