Pineapple Frosting

Step 1

Pour the can of crushed pineapple and its juice into a food processor. Process until finely pureed. Transfer to a small saucepan and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer, stirring occasionally, until the mixture is reduced to about 2/3 of a cup. Set aside to cool completely.

Step 2

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 vanilla and salt. Continue to beat until incorporated.

Step 3

Add 2 cups of confectioner's sugar and meringue powder, beat on medium-low speed until most of the sugar is moistened. 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-low speed until the sugar is moistened. Turn the speed up to medium-high and beat until light and fluffy. Scrape down the sides of the bowl as needed. Add the pineapple puree and beat until well combined.