Coconut Swiss-Meringue Buttercream
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Martha Stewart Weddings, Summer 2007
- Yield Makes 10 cups
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Ingredients
- 10 large egg whites
- 3 cups sugar
- 8 sticks (2 pounds) unsalted butter, cut into small pieces, room temperature
- 1 tablespoon pure coconut extract
Directions
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Combine egg whites and sugar in the heatproof bowl of a mixer set over a pan of simmering water. Whisk until sugar has dissolved and mixture registers 160 degrees.
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Attach bowl to mixer fitted with whisk attachment. Beat on high speed until cooled, about 10 minutes. Reduce speed to medium-low. Add butter, a few pieces at a time, beating until incorporated after each addition. Beat in coconut extract. Reduce speed to low, and beat until smooth. Use immediately.
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