52 Ratings
  • 5 star values: 43
  • 4 star values: 7
  • 1 star values: 1
  • 3 star values: 1

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

Advertisement

Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified

Directions

  • Beat butter and shortening with an electric mixer in a large bowl until smooth; beat in vanilla extract.

    Advertisement
  • 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.

Nutrition Facts

268 calories; 16.9 g total fat; 15 mg cholesterol; 37 mg sodium. 30.1 g carbohydrates; 0.7 g protein; Full Nutrition


Reviews (47)

Read All Reviews

Most helpful positive review

Rating: 5 stars
11/28/2012
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.
(55)

Most helpful critical review

Rating: 1 stars
02/08/2016
It was greasy tasting.
52 Ratings
  • 5 star values: 43
  • 4 star values: 7
  • 1 star values: 1
  • 3 star values: 1
Rating: 5 stars
11/28/2012
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.
(55)
Rating: 5 stars
06/13/2013
This was so so so yummy! Everyone loved it! I made a few adjustments that worked really well. Instead of shortening I used 3/4 cup of butter and 1/4 cup of coconut oil (virgin cold pressed). It gave the icing a subtle coconut flavour and lovely smoothness. I also didn't add any coconut into the frosting itself just toasted on the outside. Thank you for the amazing recipe I will definitely be making this again:)
(41)
Rating: 5 stars
05/16/2012
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!
(28)
Advertisement
Rating: 5 stars
08/11/2012
I used 1 stick of butter 4 cups of confectioners sugar 1/4 cup of milk and 1.5 tsp of vanilla extract and beat by hand. I tossed in two small handfuls of pecan chips and toasted 1 cup of coconut in the toaster oven then crumbled it by hand when it was cool before mixing it into the frosting. WOW I can't believe how delicious it is on my Extreme Chocolate Cake (also on allrecipes.com)! Give it a try and I think you'll agree!
(16)
Rating: 5 stars
08/08/2012
No nuts and coconut was finely chopped into the cake... but the frosting was divine! I use coconut milk in place of whole milk... made the frosting really smooth.
(15)
Rating: 5 stars
08/01/2012
Yummy frosting! Love the consistency by using 1 cup less of powdered sugar than my standard frosting. Tastes great on white cupcakes.
(12)
Advertisement
Rating: 4 stars
11/15/2013
This is an excellent frosting. It spread really well and the coconut flavor didn't overwhelm. I took away one star because I found it overly sweet even on my spice cake which can usually withstand a sweet icing. I'll probably try it again but maybe instead of half butter and half shortening I'll divide them into thirds with cream cheese.
(4)
Rating: 5 stars
02/21/2013
This is so perfect for my delicious almond joy cupcakes
(4)
Rating: 5 stars
10/29/2014
This is a great recipe for buttercream. Instead of vanilla I use coconut extract so you can it really tastes the coconut and I use about 1 1/2 to 2 tablespoons. It's not too much at all. I always get requests for coconut cupcakes now.
(3)