This is the most amazing buttercream frosting. I have substituted banana and strawberry for the coconut....ENJOY!!! —Bob Wedemeyer
What You'll Need
Large egg wites
2 1/4 cups
superfine (or bakers) sugar
unsalted butter, room temperature
Cream of coconut (cocoloco)
pure coconut extract
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.
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.