Coconut Meringue Buttercream

This recipe is used in our Blueberry and Coconut Cake.

  • Yield: Makes about 4 cups

Photography: Romulo Yanes

Source: Martha Stewart Weddings, Summer 2013


  • 5 large egg whites
  • 1 1/4 cups sugar
  • Pinch of salt
  • 2 cups (4 sticks) unsalted butter, softened
  • 1/4 cup cream of coconut
  • 1/2 teaspoon pure coconut extract


  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 degrees, about 3 minutes.

  2. Attach the bowl to a mixer fitted with 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. Buttercream can be refrigerated in an airtight container up to 3 days; beat before using.


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