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Ingredients
16
Original recipe yields 16 servings
Directions
Nutrition Facts
Per Serving:
268 calories; protein 0.7g; carbohydrates 30.1g; fat 16.9g; cholesterol 15.4mg; sodium 36.7mg. Full Nutrition
Most helpful positive review
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. Read More
Helpful
(61) 
Reviews: Most Helpful
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. Read More
Helpful
(61) 
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 :) Read More
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(45) 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! Read More
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(31) Advertisement
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! Read More
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(19) 
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. Read More
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(15) 
MrsFisher0729 Allstar
Yummy frosting! Love the consistency by using 1 cup less of powdered sugar than my standard frosting. Tastes great on white cupcakes. Read More
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(12) Advertisement
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. Read More
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(4) 
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. Read More
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(3) 
