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

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Ingredients

Directions

  • 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.

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  • 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.

  • 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

1 Ratings
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