Pineapple Buttercream

  • Serves: Makes 4 cups; Frosts two 8- x 2-inch round layers
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Photo by sugarpie © Sarah Phillips 
This recipe makes a really buttery, creamy and delicious buttercream that goes well with any cake, especially with my Frosted Pineapple Layer Cake Recipe. After frosting the cake, smooth it with an icing spatula or table knife dipped in warm water and then dried before using. 


An all-butter frosting will hold up better for a summer wedding with some shortening included, and I have provided the amounts you need. 

1 1/2 cups (3 sticks) unsalted butter, softened or 1 cup shortening and 1/2 cup (1 stick) unsalted butter for warm weather frosting
3 3/4 cups (about 1 pound) powdered sugar (more if needed); spoon into dry measuring cup and level to top
2 to 4 tablespoons reserved pineapple juice juice or heavy cream
1 teaspoon clear or pure vanilla extract
1/2 teaspoon pineapple extract, optional

1. With a stand mixer on medium speed, beat the butter until smooth, light and fluffy. Reduce the mixer speed to low and add the powdered sugar, 1/2 cup at a time, and beat until incorporated.

2. Add the smaller amount of pineapple juice beat well on medium-low speed. Add the vanilla and pineapple extracts. Add more juice until the mixture is stiff and creamy. Beat an additional 3 minutes on low speed until fluffy. Adjust consistency with more powdered sugar or juice.

3. Trim the cake layers so they are flat, if necessary. Fill and frost the cake.

This recipe does not need refrigeration.

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