Oh my Sweet Deliciousness!
This Freeze-dried Pineapple Buttercream Frosting Recipe is here to make your decadent and tropical dreams come true.
Once we started to stock the freeze-dried Pineapple Powder I just knew I had to make a gluten free Coconut cake and layer it in some delicious Pineapple frosting. A few weeks passed where I dreamed of this towering delight before I had a chance to put it to the test.
I researched different gluten free coconut cake recipes until I had an idea of what I was going to try (hopefully I can pop the coconut cake recipe together to share with you soon), and while I was impatiently waiting for the cakes to cool I began making the Pineapple Frosting.
Buttercream Frosting is fairly simple to make, it consists of some basic ingredients such as unsalted butter, icing sugar, salt and milk or cream. Then you can flavour it with things like Vanilla extract, or in this case, yummy, yummy freeze-dried Pineapple Powder! (although we added a dash of Vanilla as well)
The trick to making your buttercream work is to use ROOM TEMPERATURE butter. Get your butter out and let it sit for an hour or two on the bench if needed. It needs to be soft and easy to whip - but NOT melted. Then you need to whip it like crazy! It is super easy if you have a stand mixer, but you can also use a handheld mixer. Whip your butter on a medium to high speed until it is light and creamy, this will be around 5 minutes.
After this you can start adding your icing sugar on a low speed and mixing it through. Icing sugar must be used as other sugar will be too grainy and you will not get the right light and airy texture, and liquid sweeteners will not give your icing the bulk and consistency that is desired.
Once you have the basics down, you have mastered Buttercream Frosting!
This recipe makes enough to frost 24 cupcakes, or a double-layer cake, and it can be made ahead of time and refrigerated up to 4 days, or frozen up to 3 months. You will need to take the frosting out of the fridge and let it sit for a bit to soften so it can be easily used. The frozen icing will need to be moved to the fridge the day before to defrost.
Freeze-dried Pineapple Frosting Recipe
- 50 to 100g freeze dried Pineapple Powder (to taste)
- 300g unsalted butter (room temperature)
- 400 to 600g of gluten free icing sugar (to taste)
- 6 Tablespoons of thickened cream (decrease or increase quantity to change thickness and consistency of frosting)
- 1/2 teaspoon of Vanilla extract
- pinch of salt
- Add butter to bowl and whip using a stand mixer or hand mixer on a medium to high speed until butter is smooth, creamy and has lightened in colour (around 5 minutes).
- Add half of the icing sugar and Pineapple Powder to the butter and mix on low speed until combined.
- Add vanilla, salt, and remaining icing sugar and Pineapple Powder and mix on low until combined. Increase speed to medium/high for 3-5 minutes until light and fluffy. Adjust icing sugar and Pineapple quantity to taste.
- On a low speed add one Tablespoon of cream at a time until desired consistency is reached. Turn to medium/high until well combined.