Coconut Swiss Meringue Buttercream
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
- 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
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.
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.