Ingredients
1 tbsp vanilla extract
3 tbsp heavy cream
½ cup freeze-dried pineapple, ground into a powder in a food processor
2 cups unsalted butter, softened
⅛ tsp salt
6 cups confectioners’ sugar, add more as needed
Preparation
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 heavy cream, vanilla, and salt. Continue to beat until incorporated.
Add the pineapple powder and 2 cups of confectioner’s sugar and beat on medium to low speed until most of the sugar is incorporated.
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 to low speed until the sugar is incorporated. Turn the speed up to medium to high and beat until light and fluffy, scraping the side of your bowl as needed. If the frosting seems too thick, beat in additional heavy cream, one tablespoon at a time, until it reaches your desired consistency.
