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Coconut Swiss Meringue Buttercream

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Up the tropical flavors in the Dreamy Coconut Wedding Cake with this coconut version of the classic Swiss Meringue Buttercream.

  • Yield: Makes 9 1/2 cups

Photography: Gentl & Hyers

Source: Martha Stewart Weddings, Spring 2004

Ingredients

  • 2 1/2 cups sugar
  • 10 large egg whites
  • 2 pounds (8 sticks) unsalted butter, cut into tablespoons, softened
  • 2 teaspoons pure vanilla extract
  • 1 cup shredded unsweetened coconut

Directions

  1. Put sugar and egg whites in the heatproof bowl of an electric mixer, and set over a pan of simmering water. Whisk constantly until sugar is dissolved, and mixture registers 140 degrees on an instant-read thermometer.
  2. Transfer bowl to an electric mixer fitted with the whisk attachment. Beat on medium-high speed until fluffy and cooled, about 10 minutes. Continue beating until stiff, glossy peaks form.
  3. Reduce speed to medium-low; add butter by the tablespoon, beating well after each addition. Beat in vanilla, and coconut. Buttercream can be refrigerated in an airtight container up to 3 days or frozen up to 1 month. Bring to room temperature before using; beat on lowest speed until smooth, about 3 minutes.

Reviews Add a comment

  • Singin18
    18 FEB, 2014
    Any idea if this is salvageable if it turned into a curdled consistency? I think it's from using butter that still had cold chunks in it. I'd like to save it if possible. But can try again if I have to. TIA
    Reply
  • shnickly
    24 DEC, 2010
    i agree...wwwwaaaaayyyyyy too much butter...i would reduce to at the most 4-5 sticks...i made this minus the coconut and was blown away at how much butter taste there was...i added some almond extract and some powdered sugar and it helped alot but still alot of butter flavor...
    Reply
  • shnickly
    24 DEC, 2010
    i agree...wwwwaaaaayyyyyy too much butter...i would reduce to at the most 4-5 sticks...i made this minus the coconut and was blown away at how much butter taste there was...i added some almond extract and some powdered sugar and it helped alot but still alot of butter flavor...
    Reply
  • mrett
    13 SEP, 2009
    I agree with pattymedic, I could taste to much butter. I haven't tried cutting back the butter, but I'm going to try to mix confection sugar to the final product...
    Reply
  • pattymedic
    23 JAN, 2009
    I made this frosting minus the coconut. It seemed too much like eating a stick of butter. Think it will work out to reduce the amount of butter?
    Reply
  • Mugdawan
    19 OCT, 2008
    I have made this cake a few times.It has always been the parties' favorite. Billy-Waldorf, use regular sugar, unless the recipe calls for confectioners or powdered sugar.
    Reply
  • Billy-Waldorf
    1 OCT, 2008
    I've a question.... Do I use regular sugar or confectioners sugar? 'Cause it just says sugar... so I don't know... Thank you for your answer in advance (:
    Reply
  • comet11
    15 MAR, 2008
    coconut wedding cake
    Reply
  • comet11
    15 MAR, 2008
    coconut wedding cake
    Reply