Coconut Swiss 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 160 degrees, about 3 minutes.

2. 2

   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.

* Per serving · 4 servings · Values may vary.

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