Recipe information
Yield
Makes about 9 cups
Ingredients
10
large egg whites
2
1/4 cups sugar
1
/4 teaspoon salt
4
cups (8 sticks) unsalted butter, softened
1
/2 cup cream of coconut
1
/2 teaspoon pure coconut extract
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Preparation
Step 1
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°F, about 3 minutes.
Step 2
Attach bowl to mixer fitted with the 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 coconut extract. The buttercream can be refrigerated in an airtight container up to 3 days; beat before using.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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