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Coconut Meringue Buttercream
Recipe Summary
Yield: Makes about 9 cups
Ingredients
Ingredient Checklist
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
Cook's Notes
Buttercream can be refrigerated in an airtight container up to 3 days; beat before using.
Variations
When Martha used this buttercream to frost the Coconut Column Cake, she used 2 1/2 cups sugar.
Gallery
Coconut Meringue Buttercream
Recipe Summary
Yield: Makes about 9 cups
Gallery
Coconut Meringue Buttercream
Coconut Meringue Buttercream
Coconut Meringue Buttercream
Recipe Summary
Yield: Makes about 9 cups
Recipe Summary
Yield: Makes about 9 cups
Yield: Makes about 9 cups
Makes about 9 cups
Ingredients
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
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.
Variations
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.
Variations
When Martha used this buttercream to frost the Coconut Column Cake, she used 2 1/2 cups sugar.
Reviews (4)
Add Rating & Review
15 Ratings
5 star values:
10
4 star values:
5
3 star values:
0
2 star values:
0
1 star values:
0
Reviews (4)
Add Rating & Review
15 Ratings
5 star values:
10
4 star values:
5
3 star values:
0
2 star values:
0
1 star values:
0
Add Rating & Review
15 Ratings
5 star values:
10
4 star values:
5
3 star values:
0
2 star values:
0
1 star values:
0
15 Ratings
5 star values:
10
4 star values:
5
3 star values:
0
2 star values:
0
1 star values:
0
15 Ratings
5 star values:
10
4 star values:
5
3 star values:
0
2 star values:
0
1 star values:
0
- 5 star values:
- 10
- 4 star values:
- 5
- 3 star values:
- 0
- 2 star values:
- 0
- 1 star values:
- 0
Martha Stewart Member
Rating: Unrated
11/29/2016
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).
Martha Stewart Member
Rating: 5 stars
07/31/2013
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!!
Martha Stewart Member
Rating: Unrated
11/01/2008
The meringue should give you the proper thickness. If yours was too thin - you may not have made a stiff enough meringue.
Martha Stewart Member
Rating: Unrated
06/02/2008
We tried this frosting and failed. If you don't add powdered sugar or something else, what thickens the frosting?
Martha Stewart Member
Rating: Unrated
11/29/2016
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).
Rating: Unrated
Rating: 5 stars
07/31/2013
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!!
Rating: 5 stars
Rating: Unrated
11/01/2008
The meringue should give you the proper thickness. If yours was too thin - you may not have made a stiff enough meringue.
Rating: Unrated
06/02/2008
We tried this frosting and failed. If you don't add powdered sugar or something else, what thickens the frosting?
All Reviews for Coconut Meringue Buttercream
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Coconut Meringue Buttercream
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
