Print This Recipe

Print
Coconut Meringue Buttercream

Coconut Meringue Buttercream

This recipe is used with Teatime Coconut Layer Cake.

Martha Stewart Living, January 2006 http://www.marthastewart.com/353175/coconut-meringue-buttercream
4.5
Rated
90100(4)4
  • Yield Makes about 9 cups

Ingredients

    • 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

Directions

  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.

© 2013 Martha Stewart Living Omnimedia. All rights reserved.