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
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.
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.