This mango buttercream frosting pairs perfectly with mango cupcakes, as well as vanilla cake or other fruity flavors. This silky buttercream is ideal for piping cakes, cupcakes, or between cookies for a cookie sandwich.
Here, we use freeze dried mangoes, which have a concentrated, more intense flavor than fresh or even dried fruits. Their powder works well in this simple frosting recipe because it doesn't add excess moisture. Too much liquid in a buttercream can make it runny.
Beat unsalted butter, powdered sugar, vanilla and coconut extracts, salt, freeze dried mango powder, and heavy cream (or coconut milk) on low for about 30 seconds before increasing speed to medium high for 5 minutes.