Airy and sweet, this meringue buttercream is flavored with tropical coconut.
- Yield: Makes 8 cups
Source: Martha Stewart Weddings, Summer 1999
- 4 large egg whites
- 1 cup sugar
- 1/4 teaspoon salt
- 2 pounds (8 sticks) unsalted butter, room temperature
- 1/4 cup cream of coconut
- 1/4 teaspoon coconut oil
In the bowl of an electric mixer, combine egg whites, sugar, and salt. Place bowl over a pot of gently simmering water; whisk until the sugar has dissolved and mixture is hot, about 5 minutes.
Place bowl onto mixer stand. Using the whisk attachment, beat egg-white mixture on medium high until completely cooled, about 10 minutes. With mixer on medium, add butter 1 tablespoon at a time until incorporated. Add cream of coconut and coconut oil; whisk until combined.