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Coconut Meringue Buttercream

Recipe information

  • 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

Preparation

  1. Step 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°F, about 3 minutes.

    Step 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 coconut extract. The buttercream can be refrigerated in an airtight container up to 3 days; beat before using.

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsDessertCoconutFruitNut FreeGluten Free5 Ingredients or FewerMake AheadStand MixerCookbooks
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