Blog Post QR Code 
Pineapple Buttercream
A smooth and silky pineapple buttercream made with sweetened condensed milk. Perfect for piping and decorating cakes or cupcakes.
Servings 4.5 Cups
Calories 1118kcal
EQUIPMENT
INGREDIENTS
- 250 ml (8.5 floz) pineapple juice
- 1 tablespoon (1 tablespoon) sugar
- 500 g (1 lb) butter unsalted and softened
- 395 g (14 oz) sweetened condensed milk
INSTRUCTIONS
Make the pineapple syrup
- Pour the pineapple juice and sugar into a small saucepan.
- Heat over medium-high until it reaches a boil.
- Lower the heat and let it simmer for 5 minutes to reduce.
- Once thickened slightly, pour into a bowl and cool completely.
Whip the butter
- Add softened butter to a large mixing bowl.
- Beat on high speed for 2–5 minutes until pale, fluffy, and creamy.
Add condensed milk
- Pour in the full can of sweetened condensed milk.
- Mix for 1–2 minutes until the buttercream looks glossy and smooth.
Add the pineapple syrup
- Make sure the syrup is fully cooled before adding.
- Mix again for another 1–2 minutes until everything is well combined.
Smooth it out
- Drop the mixer to low speed and mix for 1–2 more minutes. This helps reduce air bubbles for a smooth finish.
- You can also use a silicone spatula to gently press and fold the frosting to push out extra air.
NOTES
- Cool the pineapple syrup completely or it will melt the butter.
- Softened butter gives a fluffier, creamier result.
- Keep mixing if the buttercream looks curdled—it will come back together.
- Mix on low at the end to make the frosting extra smooth.
- Store leftovers in the fridge for 1 week or freeze for 2 months.
NUTRITION
Calories: 1118kcal | Carbohydrates: 58g | Protein: 8g | Fat: 98g | Saturated Fat: 62g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 25g | Trans Fat: 4g | Cholesterol: 269mg | Sodium: 827mg | Potassium: 424mg | Fiber: 0.1g | Sugar: 56g | Vitamin A: 3014IU | Vitamin C: 8mg | Calcium: 283mg | Iron: 0.4mg
