• 2 Ratings

This version of this icing goes on our Dreamy Coconut Wedding Cake.

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Ingredients

Directions

  • In the heatproof bowl of an electric mixer, combine the sugar and egg whites. Place bowl over a pot of simmering water, and whisk constantly until the mixture feels hot to the touch and the sugar is dissolved, about 3 minutes. Transfer bowl to the mixer stand. Using the whisk attachment, beat the mixture on high speed until cooled, about 15 minutes.

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  • Reduce mixer speed to medium, and begin to add the butter, a few bits at a time, incorporating well after each addition. After all the butter is added, add the vanilla extract; combine. Store buttercream in an airtight container until ready to use.

Cook's Notes

Note: Raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.

Reviews

2 Ratings
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