Spring is in the air. Birds are chirping. Bees are buzzing. Everyone in my house feels like death from allergies. But really, it’s so beautiful outside that it’s kind of hard to care. Warmer weather is around the corner and one of my favorite summer flavors is lime and coconut. I recently needed to make some sugar cookie bars for an event, so I made this recipe and added a tablespoon of lime zest and a cup of unsweetened coconut to the dough. Then I frosted them with a double batch of this frosting and they were amazing.
To make this frosting, you’ll need some salted butter, powdered sugar, a few juicy limes (you’ll need the zest and the juice, so make sure they’re pretty good limes all-around), and some coconut extract.
To zest limes, I really love using a Microplane. I’ve told y’all this before, but really, it’s one of my all-time favorite kitchen tools (and I realized I’ve been using this same Microplane for almost 10 years and it’s just as amazing as it was the day I got it!)
Place all the ingredients in a mixing bowl or the bowl of a stand mixer…
And beat on high speed with an electric mixer until light and fluffy.
Pipe on top of vanilla cupcakes, spread on your favorite yellow cake, do the whole aforementioned sugar cookie bar trick, spread it on top of sugar cookies, or sandwich it between graham crackers or Nilla Wafers.
This fluffy, creamy frosting is the perfect tropical-inspired topping for summery sugar cookies, cakes, or sandwiched between graham crackers or Nilla Wafers.
- 1 1/4 cups salted butter (2 1/2 sticks), softened to room temperature
- 1 tablespoon lime zest
- 1/4 cup freshly squeezed lime juice
- 1 teaspoon coconut extract
- 3 1/2 cups powdered sugar
- Add ingredients to a large mixing bowl or the bowl of a stand mixer and beat on high speed with an electric mixer until light and fluffy.