This recipe is used with Teatime Coconut Layer Cake.



Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

Cook's Notes

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 (4)

15 Ratings
  • 5 star values: 10
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: Unrated
Your creating a Meringue with sugar and eggs whites in a kind of backwards way in order to completely dissolve the sugar, which makes the frosting silky smooth in texture. The thickness come from beating the whites until *completely cooled*(10 minutes at md-high speed) which leaves them foamy and a bit thick like soft marshmallow, then adding the butter to finish thickening to spreading piping consistency. It won't be as thick as American buttercream, it's much more delicate (and tasty).
Rating: 5 stars
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!!
Rating: Unrated
The meringue should give you the proper thickness. If yours was too thin - you may not have made a stiff enough meringue.
Rating: Unrated
We tried this frosting and failed. If you don't add powdered sugar or something else, what thickens the frosting?