Chef’s Secret: I’m about to give you my little kitchen sleight-of-hand that turns ordinary buttercream into a tropical, blush-pink party. I discovered this combo by accident when I had leftover canned pineapple and a handful of strawberries in the freezer — I wanted frosting that tasted like a mini vacation, not a sugar bomb pretending to be a cocktail. The trick? Concentrated fruit purées + a whisper of coconut cream to keep the texture silky and stable. I’ll show you how to coax bold pineapple brightness and fresh strawberry sweetness into a fluffy, spreadable frosting that smells like sunscreen and summer evenings. Keep a spoon handy for taste-tests; trust me, you’ll need it.
Quick Facts
- Yield: Enough to frost one 8-inch two-layer cake or 12–16 cupcakes
- Prep Time: 20 minutes
- Cook Time: 10 minutes (fruit reduction)
- Total Time: 30 minutes
Why This Recipe is Awesome
This frosting tastes like a grown-up piña colada crashed into a strawberry patch — bright, tropical, and not cloying. It stays fluffy, spreads smooth, and pipes beautifully, so you get pretty edges and delicious bites. The texture balances creamy butter with silkier coconut cream, and the reduced fruit keeps the color naturally pink without food dye. It’s so easy even your blender can’t mess it up — and the kitchen will smell like coconut and roasted strawberries, which is a very good problem to have.
Ingredients
For the Main Dish:
- 1 cup (2 sticks) unsalted butter, room temperature
- 4 cups powdered sugar, sifted
- 4 oz cream cheese, room temperature (optional for tang and stability)
- 1/3 cup coconut cream (not coconut milk; scoop the cream from the top of a chilled can)
- 1/3 cup fresh strawberries (or thawed frozen), hulled and roughly chopped
- 2 tbsp crushed pineapple, drained (or 1 tbsp pineapple juice if you prefer)
- 1 tsp vanilla extract
- Pinch of fine sea salt
- 1–2 tbsp milk (dairy or plant) to adjust consistency, if needed
For the Sauce / Garnish (if applicable):
- Optional: 2 tbsp toasted shredded coconut for garnish
- Optional: freeze-dried strawberry powder or a few thin strawberry slices for topping
How I Make It
Step 1:
Start by making a small fruit reduction so the frosting concentrates flavor without adding too much water. Put the chopped strawberries and 2 tbsp crushed pineapple in a small saucepan over medium heat. Stir and let the fruit simmer and break down for about 6–8 minutes, until the mixture thickens and smells fragrant and jammy. You’ll hear gentle bubbling and smell a sweet-tart perfume. If you prefer no seeds, press it through a small mesh sieve and scrape out the purée.
Step 2:
Let the fruit purée cool to room temperature while you beat the fat. In a large bowl, beat 1 cup (2 sticks) unsalted butter and 4 oz cream cheese (if using) on medium-high until light and airy — about 3–4 minutes. Scrape the bowl down once or twice. The butter should look paler and feel pillowy when you press a spoon into it.
Step 3:
Lower the mixer to medium and add 4 cups powdered sugar, one cup at a time, mixing well between additions so the sugar melds without a dust cloud. Pour in the cooled fruit purée and 1/3 cup coconut cream with the 1 tsp vanilla and a pinch of salt. Increase the speed and whip for another 2 minutes, until the frosting looks glossy and spreads easily. If it feels stiff, add up to 1–2 tbsp milk to loosen. Taste and adjust: add a tiny pinch more salt or a squeeze of lemon if you want extra brightness.
Step 4:
Watch the color transform into a soft, blush pink. The frosting should hold soft peaks and pipe smoothly without collapsing. If you over-whip and it looks greasy, stop and pop the bowl in the fridge for 10–15 minutes, then re-whip briefly. That chill brings the texture back.
Step 5:
Spread or pipe the frosting onto cooled cakes or cupcakes. Press a few toasted coconut flakes around the edges and scatter a couple of thin strawberry slices on top for show. Let the frosted desserts sit at room temperature for up to 2 hours before serving so flavors relax and set.
Pro Tips
- Use room-temperature butter and cream cheese so they whip light. Cold fats resist aeration and create lumps.
- If strawberries don’t taste very sweet, add a tablespoon of powdered sugar extra to the fruit reduction — it concentrates flavor without watering down the frosting.
- Prefer a sturdier frosting for hot weather? Freeze the bowl and beaters for 10 minutes before whipping to keep everything cool while you whip.
- To avoid grainy texture, sift powdered sugar and add it slowly. Your paddle or whisk will thank you.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- No cream cheese? Swap with an extra stick of butter and 1–2 tbsp sour cream for tang; the texture loosens slightly.
- Dairy-free: use vegan butter and dairy-free cream cheese, and keep coconut cream for the piña colada vibe. Expect a slightly softer texture; chill if it gets too loose.
- No fresh strawberries? Use freeze-dried strawberry powder (start with 2 tbsp) to avoid extra moisture and retain color.
- Don’t have crushed pineapple? Substitute with 1 tbsp pineapple juice but reduce other liquids or thicken with an extra minute of reduction.
Variations & Tips
- Make it boozy: add 1 tbsp dark rum for true piña colada authenticity (skip if kids will eat it).
- Strawberry-forward: fold 1/4 cup finely chopped macerated strawberries into the finished frosting for texture and bursts of fruit.
- Toasted coconut buttercream: toast 1/3 cup shredded coconut and blend into the sugar before adding for nutty flavor.
- Chocolate twist: swirl in 2 tbsp melted and cooled white chocolate for a tropical white-chocolate frosting.
- Kid-friendly: skip the rum and top with rainbow sprinkles and tiny umbrella picks.
- Creative twist: layer the cake with a thin smear of jam, then frost for a surprise ribbon of fruit inside.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Store the frosting in an airtight container in the fridge for up to 4 days. Bring it back to room temperature and re-whip for a minute before using to restore fluffiness.
- Can I double the recipe?
- Sure thing. Double all ingredients and use a larger mixing bowl — beating time may increase slightly. If piping, fill multiple piping bags instead of overfilling one.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil and add a tablespoon of neutral-flavored fat like coconut oil to help structure.
- How do I know it’s done?
- The frosting should look smooth, glossy, and hold soft peaks when you lift the beaters. It should spread without dragging and keep piped ridges without melting away.
- What if I don’t have ingredient X?
- For missing strawberries, use freeze-dried powder or raspberry purée. Missing coconut cream? Add an extra tablespoon of butter and a touch of coconut extract — use sparingly to avoid overpowering flavor.
How I Like to Serve It
I slather this frosting on a light vanilla cake and serve it at backyard brunches with iced coffee or a chilled mocktail. It shines on cupcakes for pool parties and fits holiday trays when you want something bright and unexpected. In winter, the color gives a cheerful lift to dreary afternoons; in summer, it tastes like sun and sand. Pair with toasted coconut on the side for crunch.
Notes
- Store frosted cakes in the fridge for up to 3 days; bring to room temperature 30–60 minutes before serving so flavors open up.
- If you use alcohol in the frosting, it stores similarly but always keep covered. (No meat temps needed here — hooray!)
Final Thoughts
Closing: Go spread some tropical joy — or just lick the spoon — and enjoy the little vacation your kitchen just made. Now go impress someone — or just yourself — with your homemade masterpiece!