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My review
Buttercream-Coconut Cake Icing
Rizzy Fischer
"This simple icing recipe pairs perfectly with ANY type of cake!"
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Ingredients
15 m servings 268 calsOriginal recipe yields 16 servings (3 cups)
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Directions
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Prep
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Ready In
- 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.
Nutrition Facts
Per Serving: 268 calories; 16.9 g fat; 30.1 g carbohydrates; 0.7 g protein; 15 mg cholesterol; 37 mg sodium. Full nutrition
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Reviews
Read all reviews 4651 Ratings
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Most helpful positive review
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...
Most helpful critical review
7/16/2017
I found the icing to be too sweet, but the shortening does extend its out of fridge life as far as shape and piping go
Most helpful
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Newest
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...
6/13/2013
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...
5/16/2012
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 ...
8/11/2012
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 cocon...
8/8/2012
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.
8/1/2012
Yummy frosting! Love the consistency by using 1 cup less of powdered sugar than my standard frosting. Tastes great on white cupcakes.
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 with...