A real buttercream frosting takes little time to make, can be tinted with food coloring (use paste or gel, not liquid food color), and will hold up to one week if tightly covered and refrigerated.
Use a real vanilla; imitations are not recommended.
If you can find a vanilla bean paste it's well worth the investment.
Ingredients of Vanilla Coconut-Buttercream Frosting
- It's 155 grams of Margarine.
- It's 45 grams of Coconut butter.
- It's 400 grams of Powdered sugar.
- You need 2 grams of Ground vanilla (or fresh from the pod).
- It's 55 grams of Soy milk or light cream.
Vanilla Coconut-Buttercream Frosting step by step
- Combine 1/2 cup of margarine and same amount of coconut butter in mixing bowl for about 2 minutes or until combined well.
- Add 3 1/2 cups of powdered sugar which you might want to sift or blend before e.g. in a thermomix until truly powdery. Blend well for 2 more minutes.
- Sprinkle 1/2 tsp of vanilla and 1/3 cup of milk or light cream. Beat at medium speed for ca. 4 minutes.
- Now spread or pipe this super-fluffy frosting over fabulous small or regular sized cupcakes. I'd recommend the chocolate ones from my recipe box https://cookpad.com/us/recipes/353521-chocolate-cupcakes-take-over-the-world.
How to Make Vanilla Buttercream Frosting. This frosting is an American buttercream, which Best Tips for Making Vanilla Frosting. You can spread vanilla buttercream frosting on anything. And for the coconut buttercream frosting, you'll need Let cupcakes cool before frosting them, then dip tops into shredded coconut. How to Make Coconut Buttercream Frosting.
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