Easy Mango Frosting (Buttercream)
Quick and easy mango frosting recipe, homemade with simple ingredients. Flavored with alphonso mango puree. It's super creamy, stable, pipes beautifully on cupcakes and great for cake decorating too.
Servings: 4 Cups
Calories: 2813kcal
Ingredients
- ½ cup Butter Unsalted, Room temperature
- 1 cup Shortening
- ¾ cup Mango puree
- 5- 6 cups Powdered sugar Sifted
- 1 teaspoon Mango extract I get mine from Bakto Flavors. If you can't find it, you can use vanilla extract but the flavor and aroma will be slightly different obviously.
- 1 teaspoon Meringue powder For stability but this is also optional
- Yellow gel coloring Optional
Instructions
- In a mixing bowl, add butter and shortening and mix until there are no lumps.
- Add mango puree and mango extract and mix until everything is just combined.
- Slowly, add powdered sugar and meringue powder and continue mixing until everything is incorporated and you have a smooth mixture.
- Add yellow food coloring if you like and enjoy.
Video
Notes
- If the consistency of your icing is too thin, add some more powdered sugar (¼ cup at a time) to thicken it.
- If the consistency of your icing is too thick, add some more mango puree or even water (1 tablespoon at a time) to thin it out.
- This frosting is enough for filling and icing one 8×2 cake or 24 cupcakes.
- Yellow food coloring is optional and only use if you want to enhance the yellow shade of the icing.
- Use sifted powdered sugar to prevent any lumps in the icing.
- Use unsalted butter to prevent the buttercream from becoming too salty.
- Read additional tips and variations above.
- Leftovers can be stored in a sealed container in the fridge for up to 1 week.
Nutrition
Calories: 2813kcal | Carbohydrates: 557g | Fat: 74g | Saturated Fat: 27g | Cholesterol: 61mg | Sodium: 210mg | Potassium: 91mg | Sugar: 555g | Vitamin A: 1225IU | Vitamin C: 17.4mg | Calcium: 18mg | Iron: 0.4mg