Coconut Swiss Meringue Buttercream

By Bob Wedemeyer
October 14, 2013
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Coconut Swiss Meringue Buttercream

Author Notes: This is the most amazing buttercream frosting. I have substituted banana and strawberry for the coconut....ENJOY!!!Bob Wedemeyer

Makes: 9 cups

  • 10 Large egg wites
  • 2 1/4 cups superfine (or bakers) sugar
  • 1/4 teaspoon Salt
  • 4 cups unsalted butter, room temperature
  • 1/2 cup Cream of coconut (cocoloco)
  • 1 teaspoon pure coconut extract
  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 degrees, about 3 minutes.
  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 extract. Buttercream can be refrigerated in an airtight container up to 3 days; beat before using.

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