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Coconut Buttercream



  •     4 large egg whites
  •     1 cup granulated sugar
  •     pinch table salt
  •     1 pound unsalted butter (4 sticks), each stick cut into 6 pieces, softened, but still cool
  •     1/4 cup cream of coconut
  •     1 teaspoon coconut extract
  •     1 teaspoon vanilla extract



Step 1: Combine whites, sugar, and salt in bowl of standing mixer; set bowl over saucepan containing 1 1/2-inches of barely simmering water. Whisk constantly until mixture is opaque and warm to the touch and registers about 120 degrees on an instant-read thermometer, about 2 minutes.

Step 2: Transfer bowl to mixer and beat whites on high speed with whisk attachment until barely warm (about 80 degrees) and whites are glossy and sticky, about 7 minutes.


Step 3: Reduce speed to medium-high and beat in butter 1 piece at a time.


Step 4: Beat in cream of coconut and coconut and vanilla extracts. Stop mixer and scrape bottom and sides of bowl. Continue to beat at medium-high speed until well-combined, about 1 minute.

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