Author Notes
This is the most amazing buttercream frosting. I have substituted banana and strawberry for the coconut....ENJOY!!! —Bob Wedemeyer
Ingredients
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10
Large egg wites
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2 1/4 cups
superfine (or bakers) sugar
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1/4 teaspoon
Salt
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4 cups
unsalted butter, room temperature
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1/2 cup
Cream of coconut (cocoloco)
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1 teaspoon
pure coconut extract
Directions
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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.
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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 extract. Buttercream can be refrigerated in an airtight container up to 3 days; beat before using.
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