Introduction

This pineapple frosting is a tropical twist on classic buttercream that’s bursting with bright, fruity flavor. Made from freeze-dried pineapple and creamy butter, it’s perfect for cakes, cupcakes, or any dessert that needs a sweet, fruity boost.

The image shows a close-up of a cupcake with two main layers: the bottom layer is a light golden brown cake wrapped in a yellow cupcake liner with white polka dots, and the top layer is a tall swirl of smooth white frosting that looks creamy and fluffy, piped in a spiral pattern. The cupcake is placed on a white marbled surface, with similar cupcakes blurred in the background. The focus is on the front cupcake, highlighting the soft texture of the cake and the delicate, detailed ridges of the white frosting. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups freeze-dried pineapple
1 ½ cups unsalted butter (softened)
5 ½ cups confectioners’ sugar (sifted)
1 tablespoon vanilla extract
⅛ teaspoon salt
6 tablespoons heavy cream

Instructions

Step 1: Using a food processor, grind the freeze-dried pineapple into a fine powder. Sift the powder through a fine-mesh sieve and discard any large bits. Set aside.
Step 2: In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl with a handheld electric mixer, beat the softened butter on medium-high speed until creamy and pale in color, about 5 minutes.
Step 3: Add half of the confectioners’ sugar and beat on low speed just until the sugar is fully moistened. Then increase to medium-high speed and beat until well incorporated, about 3 to 5 minutes.
Step 4: Add the remaining confectioners’ sugar along with the pineapple powder. Beat on low speed until the sugar is moistened, then increase to medium-high speed and beat until fully mixed, about 3 to 5 minutes.
Step 5: Add the vanilla extract and salt. On low speed, slowly add 3 tablespoons of heavy cream. Increase speed to medium-high and beat until the cream is fully incorporated, about 3 to 5 minutes. Stop after 2 minutes to scrape down the bowl, then continue mixing.
Step 6: Check the frosting’s consistency. Add more heavy cream ½ tablespoon at a time if needed until the frosting is soft, spreadable, and holds its shape without being too loose.

Tips & Variations

Use freeze-dried pineapple instead of fresh to avoid excess moisture, which can thin the frosting.
For a more intense tropical flavor, add a teaspoon of coconut extract along with the vanilla.
If you prefer a lighter texture, whip the butter longer before adding sugar to incorporate more air.

Storage

Store pineapple frosting in an airtight container in the refrigerator for up to one week. Before using, let it sit at room temperature for 15-20 minutes and give it a quick stir to restore its creamy texture. For longer storage, freeze for up to 3 months and thaw overnight in the refrigerator.

How to Serve

A close-up view of a single cupcake with a yellow wrapper dotted with white spots; the cake part is light brown and topped with a tall, swirled layer of creamy white frosting that has a smooth and fluffy texture radiating upward in soft peaks. Behind it, parts of similar cupcakes are softly blurred, set against a white marbled surface background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pineapple instead of freeze-dried?

Fresh pineapple has high moisture, which can make the frosting runny. Freeze-dried pineapple provides concentrated flavor without extra liquid, making it ideal for frosting.

How do I prevent the frosting from being too sweet?

Adjust the amount of confectioners’ sugar to your liking, or balance sweetness with a pinch more salt. Adding a touch of lemon juice can also help cut through the sweetness.