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This recipe is used with Teatime Coconut Layer Cake.

Source: Martha Stewart Living, January 2006




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

Cook's Notes

Buttercream can be refrigerated in an airtight container up to 3 days; beat before using.

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How would you rate this recipe?
  • nlmkotlargmail
    29 NOV, 2016
    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).
  • 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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