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

1. 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.
2. 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.
3. 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.

Make ahead tip

1. 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.
2. 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