Coconut Meringue Buttercream

1. 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 160F, about 3 minutes.

2. 2

   Attach bowl to mixer fitted with the whisk attachment.

3. 3

   Beat on medium-high speed until cooled, about 10 minutes.

4. 4

   Reduce speed to medium.

5. 5

   Add butter; beat until pale and fluffy.

6. 6

   Mix in cream of coconut and coconut extract.

7. 7

   The buttercream can be refrigerated in an airtight container up to 3 days; beat before using.

* Per serving · 4 servings · Values may vary.

No additional tips available.