Coconut Meringue Buttercream Recipes
This recipe is used with Teatime Coconut Layer Cake.
Recipe From marthastewart.com
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes
Yield Makes about 9 cups
Number Of Ingredients 6
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COCONUT CUPCAKES WITH COCONUT SWISS MERINGUE …
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Mar 26, 2018 1 pound unsalted butter 4 sticks, each stick cut into 6 pieces, softened, but still cool ¼ cup cream of coconut 1 teaspoon coconut …
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Mar 26, 2018 1 pound unsalted butter 4 sticks, each stick cut into 6 pieces, softened, but still cool ¼ cup cream of coconut 1 teaspoon coconut …
5/5 (5)
Total Time 2 hrs
Category Dessert
Calories 305 per serving
- MAKE THE CUPCAKES: Adjust oven rack to lower-middle position and heat oven to 350 degrees F. Line 2 muffin tins with liners and set aside.
- Beat egg whites and whole egg in large measuring cup with a fork to combine. Add cream of coconut, water, vanilla, and coconut extract and beat with a fork until thoroughly combined and set aside.
- In a bowl of a stand mixer fitted with the paddle attachment, combine flour, sugar, baking powder, and salt. Mix on the lowest speed to combine, about 30 seconds.
- With the mixer still running on the lowest speed, add butter 1 piece at a time, and then beat until the mixture resembles coarse meal, about 2-2 ½ minutes.
COCONUT CAKE WITH COCONUT MERINGUE BUTTERCREAM
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Jun 29, 2017 1 cup (90 g) sweetened shredded coconut Instructions Make the Cake: Preheat oven to 350 degrees F. Grease and flour two 8-inch …
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Jun 29, 2017 1 cup (90 g) sweetened shredded coconut Instructions Make the Cake: Preheat oven to 350 degrees F. Grease and flour two 8-inch …
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- Make the Cake: Preheat oven to 350 degrees F. Grease and flour two 8-inch round cake pans; set aside.
- Sift the cake flour into the bowl of an electric mixer. Add the sugar, baking powder and salt and beat on low speed for 15 seconds to combine. Add the butter pieces and beat on low speed for 1 minute, or until the mixture is coarse and crumbly.
- In a separate medium bowl, whisk together the egg whites, coconut milk and the 1 cup shredded coconut until combined. Scrape the seeds from the vanilla bean into the mixture and whisk to thoroughly incorporate the seeds throughout the mixture.
- Add half of the coconut milk mixture to the dry ingredients and beat on medium-high for 1 minute. Scrape down the sides and bottom of the bowl, add the remainder of the coconut milk mixture and beat on medium speed for 30 seconds, or until the batter is well-mixed, light and fluffy.
PERFECT SWISS MERINGUE BUTTERCREAM - SALLY'S BAKING …
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Feb 1, 2020 Without stirring, let the edges of the meringue warm up and become liquid (the center of the meringue will still be solid), about 1-2 …
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Feb 1, 2020 Without stirring, let the edges of the meringue warm up and become liquid (the center of the meringue will still be solid), about 1-2 …
4.7/5 (360)
Category Frosting
- Watch the video tutorial above, review the troubleshooting tips, and read the recipe in full before beginning. Make sure all the tools you are using are completely cleaned, dried, and grease-free. A quick wipe with a little lemon juice or white vinegar is very helpful.
- If you haven’t done so yet, separate the eggs first. Separate 1 egg white in a small bowl, then place the egg white in your heatproof mixing bowl. Repeat with the remaining egg whites. This way, if a yolk breaks in one of them, you don’t waste the whole batch.
- Whisk sugar into the egg whites, then set the bowl over a saucepan filled with just two inches of simmering water over medium heat. Do not let the bottom of the egg whites bowl touch the water. Whisk the whites and sugar constantly until sugar is dissolved and mixture has thinned out, about 4 minutes. The mixture will be thick and tacky at first, then thin out and be frothy white on top. To test that it’s ready, you can use your finger or an instant read thermometer. Lightly and quickly dip your finger (it’s very hot, be careful) and rub the mixture between your thumb and finger. You shouldn’t feel any sugar granules. If using a thermometer, the temperature should read 160°F (71°C).
- No need to let it cool down to start this next step– it’s important to begin mixing while it is still warm. Transfer mixture to the bowl of a stand mixer fitted with a whisk attachment (if you aren’t already using the metal bowl that comes with it). You can use a hand mixer instead, but this step takes awhile and your arm tires quickly. On medium-high speed, beat the mixture until stiff glossy peaks form and the meringue is no longer warm to the touch, at least 10-15 minutes. On particularly humid days, this has taken me up to 17-18 minutes. If it’s still not reaching stiff peaks, stop the mixer, place the bowl–uncovered–in the refrigerator for 10 minutes, then return to the mixer and continue beating until stiff peaks form. (This has always worked for me when it’s taking forever to reach stiff peaks.)
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Aug 12, 2020 Simple moist coconut cake Cake Preheat the oven to 325°F/ 165 °C / Gas Mark 3 Grease and dust or line 3 x 6-inch round cake pan or 2 x 7-inch round cake pan with parchment paper. Dry ingredients …
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Aug 12, 2020 Simple moist coconut cake Cake Preheat the oven to 325°F/ 165 °C / Gas Mark 3 Grease and dust or line 3 x 6-inch round cake pan or 2 x 7-inch round cake pan with parchment paper. Dry ingredients …
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Feb 12, 2023 Lightly flour the whole pan. Preheat oven to 325 degrees. Add the flour, cornstarch, baking powder, and salt to a bowl and stir with a wire whisk to combine. In a separate bowl, add the whole eggs, egg …
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Feb 12, 2023 Lightly flour the whole pan. Preheat oven to 325 degrees. Add the flour, cornstarch, baking powder, and salt to a bowl and stir with a wire whisk to combine. In a separate bowl, add the whole eggs, egg …
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Apr 18, 2014 Spray with baking spray. For the cake, in a medium bowl, whisk together the egg whites, coconut milk, vanilla, and coconut extract until combined. Set aside. In the bowl of a stand mixer fitted with the …
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Jun 18, 2020 Stir half-and-half, coconut milk, eggs, 3/4 cup sugar, cornstarch, and salt together in a saucepan; stirring constantly, slowly bring to a boil over low heat and cook until thick, about 30 minutes.
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COCONUT BUTTERCREAM RECIPE | MARTHA STEWART
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6 tablespoons raw unrefined coconut oil (3 ounces), room temperature (solid) 3 sticks unsalted butter, room temperature, cut into small pieces Directions Step 1 Combine egg whites, sugar, and salt in the bowl of a …
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6 tablespoons raw unrefined coconut oil (3 ounces), room temperature (solid) 3 sticks unsalted butter, room temperature, cut into small pieces Directions Step 1 Combine egg whites, sugar, and salt in the bowl of a …
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COCONUT MERINGUE BUTTERCREAM RECIPE | EPICURIOUS
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Jan 27, 2012 Step 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 …
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Jan 27, 2012 Step 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 …
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May 3, 2015 Whisk together the all-purpose flour, coconut flour, baking powder and salt in a medium bowl; set aside. Using a hand mixer or stand mixer fitted with the paddle …
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Apr 19, 2022 Add the coconut milk: To the mixture, add coconut milk and coconut extract (if using). Give it another mix on low speed for about two minutes or until the …
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Mar 26, 2018 Complete the Silk Meringue Buttercream. Credit: marthastewart.com. In a large bowl, beat the butter with handheld mixer or a stand mixer on medium speed for 30 …
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Sep 19, 2020 Increase the speed and gradually add in the granulated sugar until stiff peaks form. Add optional food coloring and whisk to incorporate. Step 2: Sift the dry …
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