Back to Coconut Buttercream
All Reviews for Coconut Buttercream
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Gallery
Recipe Summary
Yield: Makes about 6 cups
Ingredients
Ingredient Checklist
1/2 cups all-purpose flour
2 cups whole milk
2 teaspoons pure vanilla extract
2 teaspoons pure coconut extract
2 cups (4 sticks) unsalted butter, room temperature
2 cups confectioners’ sugar
Gallery
Recipe Summary
Yield: Makes about 6 cups
Gallery
Recipe Summary
Yield: Makes about 6 cups
Recipe Summary
Yield: Makes about 6 cups
Yield: Makes about 6 cups
Makes about 6 cups
Ingredients
Ingredients
- 1/2 cups all-purpose flour
- 2 cups whole milk
- 2 teaspoons pure vanilla extract
- 2 teaspoons pure coconut extract
- 2 cups (4 sticks) unsalted butter, room temperature
- 2 cups confectioners’ sugar
Directions
Whisk together flour, 1/2 cup milk, vanilla, and coconut extract in a small saucepan until combined. Place saucepan over medium heat and gradually whisk in remaining 1 1/2 cups milk. Cook, whisking, until mixture comes to a low boil; reduce heat to low and continue to whisk until mixture thickens and big bubbles form and pop, 2 to 3 minutes.
Transfer mixture to a small heatproof bowl. Let cool to room temperature, whisking occasionally as it cools to make smooth.
In the bowl of an electric mixer fitted with the whisk attachment, mix butter on medium until soft and creamy, 2 to 3 minutes. Gradually add confectioners’ sugar; beat on high until light and fluffy, 5 to 7 minutes.
Gradually add milk mixture. Increase speed to medium-high and whisk until buttercream is light and fluffy, scraping down bottom and sides of bowl as necessary with a rubber spatula. Frosting can be stored in an airtight container at room temperature for up to 2 days.
Reviews (5)
Add Rating & Review
85 Ratings
5 star values:
6
4 star values:
13
3 star values:
21
2 star values:
29
1 star values:
16
Reviews (5)
Add Rating & Review
85 Ratings
5 star values:
6
4 star values:
13
3 star values:
21
2 star values:
29
1 star values:
16
Add Rating & Review
85 Ratings
5 star values:
6
4 star values:
13
3 star values:
21
2 star values:
29
1 star values:
16
85 Ratings
5 star values:
6
4 star values:
13
3 star values:
21
2 star values:
29
1 star values:
16
85 Ratings
5 star values:
6
4 star values:
13
3 star values:
21
2 star values:
29
1 star values:
16
- 5 star values:
- 6
- 4 star values:
- 13
- 3 star values:
- 21
- 2 star values:
- 29
- 1 star values:
- 16
Martha Stewart Member
Rating: 5 stars
06/28/2018
The best coconut buttercream! Thank you Martha. My family love you!
Martha Stewart Member
Rating: Unrated
12/11/2014
Excellent!! This is so delicious without being overly sweet. I make it exactly as written and it comes out perfect every time. I am constantly asked for the recipe! The only thing I add is to sometimes sprinkle coconut over the top for a pretty presentation. Yum!!
Martha Stewart Member
Rating: Unrated
09/12/2012
This recipe is fantastic...medium bodied and not cloyingly sweet. The flour added makes it much less heat sensitive than other purely butter based frostings--it's much better at holding its structure, especially for a 2 layer cake. Place saran wrap on top surface of flour roux mixture after finishing cooking it. If there are some bits of clumped flour in the roux, give it a zip in food processor, otherwise there will be lumps. Cool the roux mix completely before incorporating with butter.
Martha Stewart Member
Rating: Unrated
09/09/2012
Unfortunately I followed the recipe - with the amount of flour in the frosting recipe - it would have made a great mortar blend for repointing the fireplace - the other review, unfortunately I didn't see until it was too late - the result was terrible. Maybe it would be better with the correct .5C measure - but I won't bother to waste the money trying it again.
Martha Stewart Member
Rating: Unrated
08/10/2012
I made this to go with the coconut cake, and it turned out really well. The recipe posted here is incorrect- it should be .5 cups flour, rather than 1.5. I did not have coconut extract, so I used Malibu rum, which worked great. The cooked milk and flour round out that taste of the frosting, so the confectioner's sugar/butter combo doesn't taste too raw, like it sometimes can. There were some little flecks of the flour mixture still in the buttercream even once I mixed it. Still, very nice!
Martha Stewart Member
Rating: 5 stars
06/28/2018
The best coconut buttercream! Thank you Martha. My family love you!
Rating: 5 stars
Rating: Unrated
12/11/2014
Excellent!! This is so delicious without being overly sweet. I make it exactly as written and it comes out perfect every time. I am constantly asked for the recipe! The only thing I add is to sometimes sprinkle coconut over the top for a pretty presentation. Yum!!
Rating: Unrated
Rating: Unrated
09/12/2012
This recipe is fantastic...medium bodied and not cloyingly sweet. The flour added makes it much less heat sensitive than other purely butter based frostings--it's much better at holding its structure, especially for a 2 layer cake. Place saran wrap on top surface of flour roux mixture after finishing cooking it. If there are some bits of clumped flour in the roux, give it a zip in food processor, otherwise there will be lumps. Cool the roux mix completely before incorporating with butter.
Rating: Unrated
09/09/2012
Unfortunately I followed the recipe - with the amount of flour in the frosting recipe - it would have made a great mortar blend for repointing the fireplace - the other review, unfortunately I didn't see until it was too late - the result was terrible. Maybe it would be better with the correct .5C measure - but I won't bother to waste the money trying it again.
Rating: Unrated
08/10/2012
I made this to go with the coconut cake, and it turned out really well. The recipe posted here is incorrect- it should be .5 cups flour, rather than 1.5. I did not have coconut extract, so I used Malibu rum, which worked great. The cooked milk and flour round out that taste of the frosting, so the confectioner's sugar/butter combo doesn't taste too raw, like it sometimes can. There were some little flecks of the flour mixture still in the buttercream even once I mixed it. Still, very nice!
All Reviews for Coconut Buttercream
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Coconut Buttercream
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
