I’ve been aching to melt down a Lindt white chocolate coconut bar and smother it on something.
So I whipped up a new buttercream –a rich, creamy coconut-vanilla worth licking.
Spoonable — that’s what this is.
The white chocolate basically tastes like vanilla…on steriods.
Then there’s the coconut, all fluffed up into a buttercream that I just wanted to pile on top of the cupcakes.
I’ve struggled for a while now to find the perfect frosting for coconut cake.
This is it.
My husband even suggested pineapple cake. That’ll be a new project — Hawaiian/tropical rainforest cake.
Ok — the frosting is indulgent.
I don’t use that word often.
But that’s exactly what it is.
And worth every single lick.
White Chocolate Coconut Buttercream Frosting
adapted from Ming Makes Cupcakes
frosts about 24 cupcakes or a 2-layer cake
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 2 egg yolks
- 1 1/2 teaspoons pure vanilla extract
- 1 (3.4 oz) bar Lindt White Coconut (white chocolate coconut bar), melted and cooled
- 1 cup confectioners’ sugar
Beat butter until smooth. Beat in egg yolks, melted white chocolate and vanilla until well blended. Gradually add confectioners’ sugar, beating until light and fluffy.