coconut buttercream
MAKES ABOUT 5 CUPS
- 3 egg whites
- 1 cup sugar
- ¼ cup water
- 2 ½ sticks (10 ounces) unsalted butter, at room temperature
- ⅔ cup unsweetened coconut milk
- 1 ½ teaspoons coconut extract
- Put the egg whites in the bowl of an electric mixer fitted with the whip attachment so they are all ready to go.
- Combine the sugar and water in a small heavy saucepan and place over medium heat, stirring to dissolve the sugar. Bring to a boil and cook, without stirring, until the syrup reaches the soft-ball stage, 238 degrees F on a candy thermometer.
- Beat the egg whites briefly at medium speed. Slowly add the hot syrup in a thin stream, being careful to avoid the beaters. Continue to whip until the meringue has cooled to body temperature.
- With the mixer on low speed, gradually add the butter, several tablespoons at a time, and continue to beat until a smooth, fluffy frosting forms.
- Add the coconut milk in several additions, scraping down the sides of the bowl well after each addition. Add the coconut extract and mix until smooth.