Pineapple Buttercream Frosting – Basic Recipe

This pineapple buttercream frosting is so thick, creamy, and very delicious! It can be a fun part of many special occasions, like birthdays, anniversaries, and other parties. Last weekend, I decorated simple cupcakes with this frosting for my niece’s birthday party and all the kids were delighted. It gave a unique taste to the cupcakes. Here is the recipe:

Pineapple Buttercream FrostingServings 24 cupcakes/a double layer cake


  • 8 ounce (1 can) crushed pineapple, undrained
  • 2 cups butter, room temperature
  • 1 tablespoon vanilla extract
  • A pinch of salt
  • 1 tablespoon meringue powder
  • 2-4 cups confectioners’ sugar
  • A few drops of organic yellow food color (optional)




  • In a blender or food processor, apply the whole can of pineapple along with its juice and process until finely pureed. Then, place the puree in a saucepan and bring to a boil over medium-high heat. Decrease heat to low and simmer, stirring occasionally, till the mix is reduced to around 1/3 of a cup. Leave aside to cool completely.
  • In the meantime, using an electric mixer, beat the butter until smooth. Put the vanilla and salt and continue to whisk until combined.
  • Next, put meringue powder and 2 cups of confectioner’s sugar, whisk on medium-low speed. Gradually put the remaining sugar, one cup at a time; beat for 3-5 minutes or until smooth. You might need more or less sugar depending on the softness of the butter. Whisk on medium-high speed until light and fluffy. Then, apply the pineapple puree and whisk until well combined.



Note: The pineapple buttercream frosting can be prepared ahead and stored in the fridge. Before use, let stand at room temperature for a few minutes to soften.

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