Coconut Buttercream
Source of Recipe
becky
List of Ingredients
4 room temperature egg whites (or powdered reconstituted egg whites)
1/2 teaspoon salt
1 1/4 cups sugar
1/2 cup water
1/2 teaspoon lemon juice
1 1/2 cups softened butter cut into tablespoon pieces
1 1/2 teaspoons coconut extract Recipe
Combine egg whites and salt. Stir together sugar and water in small saucepan and bring to boil over medium high heat. Stir till sugar is dissolved. When syrup reaches a boil, start beating egg whites on medium high speed.
Once whites are frothy, add lemon juice and beat on medium speed till they hold soft peaks. Meanwhile, put thermometer into sugar syrup and continue boiling without stirring till mixture reaches soft-ball stage (238 degrees F-242 degrees F)
Immediately remove from heat and slowly pour in thin stream down side of bowl into egg whites, beating constantly at high speed. Beat meringue, scraping down sides of bowl occasionally till mixture is cool to the touch, about 6 minutes. It is important that meringue mixture is fully cooled before proceeding. On medium speed add butter 1 tablespoon at a time, beating well after each addition.
If meringue is too warm and mixture looks soupy after some butter is added, chill bottom of bowl in bowl filled with ice and water for a few seconds before continuing to beat in remaining butter. Continue beating till mixture is smooth. Mixture may look curdled before all butter is added, but will come back together before beating is finished. Add extract and beat 1 minute more. Makes: 4 1/2 cups
|
|
member logon
