Has anyone ever made buttercream using coconut milk? does it work?

Depends on your recipe.

Here's some ideas:

Make creme mousseline ("German buttercream" or 2 parts pastry cream and 1 part butter by weight - everything at room temp... whip together) but make the pastry cream with coconut milk and supplement the finished buttercream with coconut extract.

Rose Levy has a great recipe for "Silk Meringue Buttercream"... substitute coconut milk when making the creme anglaise. You'll still want to supplement the flavor with a little extract.

I hope this helps.

Yes. I used it in place of my water in a crisco/powder sugar buttercream. I used a whiole can of it to get the consistancy and I think it was for 2lbs of powder sugar.

I make IMBC only and use coconut cream(liquid) to flavor it. It's SO good. I don't know about powdered sugar buttercream, but thought I'd throw out that it's really good in IMBC.

Christy

Thanks!! everyone's suggestions were so helpful.

I make plain powdered sugar butterceam and I wanted to subsitute the liquid for coconut milk. The people that I'm making it for want shredded coconut and condensed milk in the middle of the cake as a filling and I thought that adding the milk to the buttercream would blend the flavors together well.

thanks again.

Wow, all of this sounds delicious.

-Debbie B.

oh my.... coconut and condensed milk sounds really good....

is it okay to ask what the cake flavor is? is it also coconut?

This thread is making me hungry for a Tres Leche cake with coconut and strawberries on top.

-Debbie B.

Tres Leches is the best cake. Ever.