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Coconut Meringue Buttercream

This recipe is used with Teatime Coconut Layer Cake.

  • Yield: Makes about 9 cups

Source: Martha Stewart Living, January 2006


  • 10 large egg whites
  • 2 1/4 cups sugar
  • 1/4 teaspoon salt
  • 4 cups (8 sticks) unsalted butter, softened
  • 1/2 cup cream of coconut
  • 1/2 teaspoon pure coconut extract


  1. Whisk egg whites, sugar, and salt in the heatproof bowl of an electric mixer set over a pan of simmering water until sugar has dissolved and mixture registers 160 degrees, about 3 minutes.

  2. Attach bowl to mixer fitted with the whisk attachment. Beat on medium-high speed until cooled, about 10 minutes. Reduce speed to medium. Add butter; beat until pale and fluffy. Mix in cream of coconut and extract. Buttercream can be refrigerated in an airtight container up to 3 days; beat before using.


When Martha used this buttercream to frost the Coconut Column Cake, she used 2 1/2 cups sugar.


Reviews (3)

  • elfhaven13 31 Jul, 2013

    You are heating the egg whites and making them stiff as you cook them so it should turn out okay if you are really use to powdered sugar this takes a little longer but soooo worth it!! Try it again!!

  • njnick 1 Nov, 2008

    The meringue should give you the proper thickness. If yours was too thin - you may not have made a stiff enough meringue.

  • Snickers55 2 Jun, 2008

    We tried this frosting and failed. If you don't add powdered sugar or something else, what thickens the frosting?

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