Pineapple Frosting
Ingredients
- 16 ounces (468 grams) crushed pineapple, undrained
- 2 cups (452 grams) unsalted butter, softened
- 1 tablespoon vanilla extract
- 1/8 teaspoon salt
- 6-8 cups (720-960 grams) confectioners’ sugar
- 2 tablespoons meringue powder
Instructions
- Pour the can of crushed pineapple and its juice into a food processor. Process until finely pureed. Transfer to a small saucepan and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer, stirring occasionally, until the mixture is reduced to about 2/3 of a cup. Set aside to cool completely.
- In a stand mixer fitted with a paddle attachment or with an electric hand mixer, beat the butter on medium-high speed until smooth. Add the vanilla and salt. Continue to beat until incorporated.
- Add 2 cups of confectioner's sugar and meringue powder, beat on medium-low speed until most of the sugar is moistened. Gradually add in the remaining sugar, one cup at a time. You may need more or less depending on how soft the butter is. Beat on medium-low speed until the sugar is moistened. Turn the speed up to medium-high and beat until light and fluffy. Scrape down the sides of the bowl as needed. Add the pineapple puree and beat until well combined.
- Frosting will keep for up to 4 days stored in the refrigerator in an airtight container. Let stand at room temperature to soften before use.
- Or it can be frozen for up to 3 months. When ready to use, place in the refrigerator overnight to thaw. Let stand at room temperature to soften before use.
Read Full Recipe >>>> Click Here