Melt the creamed coconut (200g). This can either be done in the microwave in bursts of 20 seconds, mixing between each one, or on the hob over a very low heat. The consistency of the coconut should be thick but easily stirred. Leave to cool.
Cut the butter (200g) into cubes and beat (either by hand or with an electric mixer on a low speed) until smooth.
Add the icing sugar (300g) and beat until fully combined – I prefer to add the sugar a couple of spoonfuls at a time as this minimises the amount of sugar that flies out all over the kitchen! You’ll find that at first it’ll start to look lumpy but keep persevering and it’ll smooth out.
Gradually add the melted creamed coconut, beating in each addition before adding more.
Take a look at the consistency of your buttercream. If it is a spreadable/pipeable consistency then it's ready to use. If it is a little too stiff then add milk (no more that 1 tsp at a time) until you have the right consistency. Beating in each addition of milk fully before adding more.
Your buttercream is now ready to use.
Looking for a cupcake to top with this buttercream? You can find all of my recipes in my cupcake index.
Have you tried this recipe? Please leave a comment and rating at the bottom of the page to let others know what you thought.
Calories: 275kcal | Carbohydrates: 27g | Fat: 19g | Saturated Fat: 13g | Cholesterol: 35mg | Sodium: 122mg | Potassium: 63mg | Fiber: 1g | Sugar: 25g | Vitamin A: 415IU | Vitamin C: 0.6mg | Calcium: 6mg | Iron: 0.4mg
Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.