Mango Buttercream for Cake and Cupcakes
Use this easy mango buttercream recipe for vanilla cupcakes, a cake, or other dessert of choice! The frosting tastes like a tropical getaway.
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 2 cups 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 stick (113 grams) unsalted butter, room temperature
- 4 cups (450 grams) of powdered sugar
- About ⅓ cup (40 grams) freeze dried mango powder
- ⅓ cup (85 Grams) heavy cream or coconut milk
- 1 ½ tsp vanilla extract
- ¾ tsp coconut extract
- Pinch of salt
- Optional: A few drops of lemon or lime juice (or white vinegar) to cut sweetness; add to your preference
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the unsalted butter, powdered sugar, vanilla and coconut extracts, salt, freeze dried mango, and heavy cream on low for about 30 seconds before increasing speed to medium high for 5 minutes.
- Test taste and add a drop or two of lemon juice to cut sweetness if desired.
- Set aside frosting in bowl until ready to use for topping cupcakes. You’ll then add it to a piping bag fitted with a tip of your choice or use a spoon or spatula to spread it onto your baked goods.