Coconut Flavored Buttercream?

Decorating By Tinarie Updated 25 Jul 2007 , 3:45pm by shanasweets

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Tinarie Posted 26 Jun 2007 , 5:21pm
post #1 of 27

Hi Everyone. Has anyone every tried to flavor their buttercream with coconut flavoring or any other form of coconut flavor. I would think it would taste yummy? I like the flavor but not so much the actual coconut flakes.

26 replies
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JoAnnB Posted 26 Jun 2007 , 5:52pm
post #2 of 27

I have used the Loran coconut flavoring-delicious. I can't tell you how much I used, I just added some drops, tasted and when from there.

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miriel Posted 26 Jun 2007 , 5:54pm
post #3 of 27

I've used drops of Lorann oil coconut flavor on BC. Used it on a pineapple cake. Very yummy icon_smile.gif

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rezzygirl Posted 26 Jun 2007 , 5:57pm
post #4 of 27

Yup! Lorann coconut flavor oils or coconut extract would work als. Add a little at a time though!!

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Melody25 Posted 26 Jun 2007 , 6:07pm
post #5 of 27

What about using coconut milk instead of regular milk????

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MomLittr Posted 26 Jun 2007 , 6:12pm
post #6 of 27

Coffeemate used to have coconut flavored creamer you could use......that is if they still sell it (may have been a holiday special flavor).

deb

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BCJean Posted 26 Jun 2007 , 6:13pm
post #7 of 27

When making buttercream icing at home for my family, I always use cream of coconut as the liquid in my recipe. It not only gives it a smooth creamy taste but it takes away from the dreaded Crisco taste.

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torysgirl87 Posted 26 Jun 2007 , 6:13pm
post #8 of 27

I use CK's coconut flavor. One tsp. to 3 cups of buttercream icing. I've been told its wonderfully smooth and so good w/o the flake of the coconut.

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gidgetsmom Posted 26 Jun 2007 , 6:14pm
post #9 of 27

It's lunch time and I'm hungry but this sounds really, really, yummy. Especially on the pineapple cake???OMG!!!

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moralna Posted 26 Jun 2007 , 6:14pm
post #10 of 27

I have also used the Lorann's coconut extract for a coconut flavored buttercream and it is terrifice. I also do a little bit at a time until I get just the taste i am looking for.

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SugarMoonCakeCo Posted 26 Jun 2007 , 6:19pm
post #11 of 27

i use WATKINS - but be careful! coconut extract is very potent!

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pish Posted 26 Jun 2007 , 6:20pm
post #12 of 27

I use cream of coconut, just a few tbsp. Do NOT confuse this with cocnut milk. Two completely separate things...learned the hardway icon_lol.gif icon_lol.gif

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jovigirl Posted 26 Jun 2007 , 6:22pm
post #13 of 27

I bought the Dare Coconut creme cookies & put them in the food processor til they were crumbs (smelt amazing!!!)
And added that to my BC, It turned out really good.
Just like the cookies & cream filling....

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CEC3 Posted 26 Jun 2007 , 6:34pm
post #14 of 27

Just did 4 coconut cakes and I did the icing with the coconut milk as my liquid. Turn out fantastic. I did use vanilla extract and like I said the coconut milk instead of water. Everyone just loved it.

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gabbenmom Posted 29 Jun 2007 , 1:35am
post #15 of 27

Can I ask where/what section you get the cream of coconut? What is the better way to flavor: cream of coconut, coconut milk, coconut flavoring or creamer? I want to make my sister a coconut cake for her birthday. Does anyone have a great recipe?
Thank you

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CraftyBride Posted 24 Jul 2007 , 8:54pm
post #16 of 27
Quote:
Originally Posted by BCJean

When making buttercream icing at home for my family, I always use cream of coconut as the liquid in my recipe. It not only gives it a smooth creamy taste but it takes away from the dreaded Crisco taste.




I never knew that! Maybe that is why your buttercream is the only kind of buttercream that I like! dunce.gif

When you get a chance... could you send me your recipe?

Love,
Pamela

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lecrn Posted 24 Jul 2007 , 9:49pm
post #17 of 27

I'm going to make a coconut cake next week & I'll probably use coconut extract in the cake instead of vanilla. I got some LorAnn pina colada flavor that I've been dying to try, so I'll probably use that in the filling or frosting. I also need an excuse to try the pineapple-cream cheese filling I found posted in the recipe section. Decisions...decisions.

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Cookies4kids Posted 25 Jul 2007 , 12:24am
post #18 of 27

I made the Shubox Coconut cake that everyone was talking about on the thread about scratch cakes. It used cream of coconut which was cheapest at Wal Mart, and used the leftovers in the BC frosting. It was really a good combination. I bought a second can and froze it in ice cube trays so I could thaw just enough for my frostings each time. I am going to try a little in some cookies one of these days and see how that works. Everyone here loves the taste.
Lilybird

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halohi Posted 25 Jul 2007 , 2:32am
post #19 of 27

I made the crusting buttercream with coconut oil. It has the same consistency as shortening, but extremely good for you! If you like coconut, you'll love this! You can get coconut oil at most health food stores.
Halohi

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marthajo1 Posted 25 Jul 2007 , 2:49am
post #20 of 27

coconut milk is in the asian/international aisle, cream of coconut is in the liquor aisle, coconut flavoring is in the baking aisle with all the other flavorings.

I made michelle foster's fondant with coconut extract and made coconut BC to go with it. (I used this with mango filling in my sticky rice cake.) Yummy!

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Luann5 Posted 25 Jul 2007 , 1:32pm
post #21 of 27

Can you buy real coconut extract? All I seem to find is imitation coconut extract and I really try to not use artificial anything.
Thanks everyone!

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marthajo1 Posted 25 Jul 2007 , 2:50pm
post #22 of 27

If you find it let me know! I would love to have the real stuff too!

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gabbenmom Posted 25 Jul 2007 , 3:13pm
post #23 of 27

I just wanted to add, I made the coconut cake on Epicurious. I then made my buttercream. I replaced half of the milk with the coconut cream coffee creamer and used coconut extract instead of almond (still added the vanilla and butter extracts). The cake received wonderful reviews when my sister had it at work. She said it was the best cake she had ever had. I ended up making another one a week later for one of her co worker's birthday! Thank you for all of your help! I can see where the cream of coconut would be delicious in the icing! Too bad there isn't other flavors in that stuff.....cream of almond, cream of cotton candy, cream of chocolate, etc. etc!!!!

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debster Posted 25 Jul 2007 , 3:25pm
post #24 of 27

Coffee Mate Creamer has a coconut creamer, I use creamers sometimes instead of the milk if I want a certain flavor...................HTH

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JennieB Posted 25 Jul 2007 , 3:25pm
post #25 of 27
Quote:
Quote:

Can you buy real coconut extract? All I seem to find is imitation coconut extract and I really try to not use artificial anything.
Thanks everyone!




I just watched an episode of Alton Browns Good Eats the other night and he made his own extract also his own coconut milk and cream. HTH

Here's the link
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_37191,00.html

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sugarbakerqueen Posted 25 Jul 2007 , 3:29pm
post #26 of 27

Last time i did a coconut cake, I used a DH white mix and replaced the water with coconut coffee creamer. If I recall correctly, also added a tiny bit of water because the batter was so thick. Then I made basic buttercream and used CK coconut extract. Delicious!! I covered the whole cake in coconut flakes. My son LOVED it!! thumbs_up.gif

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shanasweets Posted 25 Jul 2007 , 3:45pm
post #27 of 27

I made a pinapple cake (from the box, ecept used pinapple juice for water) and torted and filled with baviarian cream filling. Then made standard butter cream icing except added tsp of coconut extract. Every one at worked loved it.

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