Coconut Meringue Buttercream

This recipe is used with Teatime Coconut Layer Cake.

  • Yield: Makes about 9 cups
Coconut Meringue Buttercream

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.


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