Seven-Minute Coconut Frosting
Recipe courtesy Emeril Lagasse, adapted from Essential Emeril: Favorite Recipes and Hard-Won Wisdom From My Life in the Kitchen, Oxmoor House, 2015, courtesy Martha Stewart Living Omnimedia, Inc.
- Yield: Makes enough for a 9-inch 2-layer cake
- 1 cup sugar
- 2 tablespoons light corn syrup
- 1/2 teaspoon cream of tartar
- Pinch of salt
- 1/3 cup water
- 3 large egg whites, at room temperature
- 1 teaspoon coconut extract
Whisk the sugar, corn syrup, cream of tartar, salt, and water together in a small, heavy-bottomed saucepan. Bring to a boil over medium heat (do not stir it) and cook, undisturbed, until it reaches 240 degrees F on a candy thermometer, about 2 minutes; stirring can cause the sugar to crystallize.
Meanwhile, in a medium bowl using an electric mixer on high speed, beat the egg whites until foamy.
Once the sugar syrup reaches 240 degrees F, immediately and carefully pour it into the egg whites, with the mixer running on high speed, away from the beaters to prevent splattering and possible burns. Continue to beat until the frosting is glossy and fluffy, about 5 minutes. Beat in the coconut extract. Use immediately.