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How to Make Pineapple Buttercream with Oil Soluble Flavor
Dolce Flav
Rated 5.0 stars by 1 users
Category
Oil Soluble Pineapple
Author:
Dolce Flav
Servings
24
Prep Time
15 minutes
Cook Time
0 minutes
This pineapple buttercream is smooth, creamy, and packed with a bright tropical punch, thanks to the use of oil-soluble pineapple flavor extract. Unlike natural juice or water-based extracts, oil-soluble flavoring blends perfectly with butter for a stable, flavorful frosting that won’t separate. Ideal for summer cakes, luau cupcakes, or fruit-forward bakes.
Ingredients
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1 cup (226g) unsalted butter, softened to room temperature
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3 ½ cups (420g) powdered sugar, sifted
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2–3 tbsp heavy cream or whole milk
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1 ½ tsp oil-soluble pineapple flavor extract
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1 tsp vanilla extract
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Pinch of salt
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Optional: yellow gel food coloring for a vibrant pineapple hue
Directions
To make this tropical pineapple buttercream frosting with oil-soluble extract, start by beating softened butter in a large mixing bowl on medium-high speed for 2–3 minutes until it becomes pale and fluffy.
Gradually add sifted powdered sugar, one cup at a time, beating on low speed until just combined.
Once all the sugar is incorporated, add in 1 ½ teaspoons of oil-soluble pineapple flavor extract, vanilla extract, and a pinch of salt.
Slowly drizzle in the heavy cream or milk, 1 tablespoon at a time, until you reach your desired consistency.
Increase the speed to medium-high and whip the buttercream for another 2–3 minutes until light and airy.
For an extra tropical touch, add a drop or two of yellow food coloring. This pineapple-flavored buttercream is perfect for frosting cupcakes, layer cakes, or piping decorative borders and swirls.
Recipe Note
Pineapple Buttercream FAQ
1. Why use oil-soluble pineapple extract instead of regular extract?
Oil-soluble extracts blend better with fats like butter, giving your buttercream a stronger, more stable pineapple flavor without breaking the emulsion.
2. Can I use pineapple juice instead of flavoring?
No. Pineapple juice contains water, which can cause separation or curdling in butter-based frostings. Use oil-soluble extract for stability and intensity.
3. Where can I buy oil-soluble pineapple extract?
Available online from specialty baking brands like Dolce Flav. Search for "pineapple oil-soluble flavoring extract."
4. How strong is the pineapple flavor in this buttercream?
Very noticeable and fruity, but not overpowering. You can adjust the extract to your taste—start with 1 tsp and increase to 1½ tsp for a bolder flavor.
5. Can I make this buttercream ahead of time?
Yes! Store in an airtight container in the fridge for up to 5 days or freeze for up to 1 month. Let it come to room temperature and rewhip before using.
6. Does this buttercream need to be refrigerated?
Only if not used within a day. For longer storage, refrigerate due to the dairy content, but allow it to soften at room temperature before using.
7. Is this recipe good for piping?
Yes! This buttercream is smooth and holds its shape well, making it great for piping rosettes, borders, and decorative swirls.
8. Can I use this to fill macarons or sandwich cookies?
Absolutely. It’s stable and flavorful enough for delicate cookies like macarons. Just don’t overfill.
9. Can I turn this into a cream cheese pineapple frosting?
Yes, substitute ½ of the butter with cream cheese and adjust powdered sugar as needed to maintain a pipeable consistency.
10. Can I add shredded coconut or other tropical flavors?
Yes, but keep additions small. You can mix in 2–3 tbsp toasted coconut or a drop of coconut extract for a piña colada-style buttercream.