Tags: dessert - buttercream - vegetarian - GF - GF Vegetarian -
GF buttercream - GF dessert
Active Time: 30 min
Passive Time: N/A
Serves: 24 cupcakes-worth of frosting

Soft, smooth coconut frosting, great for piping

Food, Folks, and Fun

• Egg whites: 4 large
• Sugar: 1 cup
• Salt: pinch

• Butter: 1 lb, unsalted (4 sticks, each stick cut into 6 pieces)

• Cream of coconut: 1/4 cup
• Coconut extract: 1 tsp
• Vanilla extract: 1 tsp

• I haven't made the cake from the source, only the frosting

1. Combine egg whites, sugar, and salt in the bowl of a stand mixer, and set the bowl over a saucepan containing 2 inches of barely simmering water
2. Whisk the egg whites constantly until the mixture is opaque and warm to the touch and registers about 120F on an instant-read thermometer for about 2 minutes
3. Transfer the bowl to the stand mixer and beat whites on high speed with the whisk attachment until it’s barely warm, registering about 80F, and the whites are glossy and sticky for about 7 minutes
4. Reduce the speed to medium-high and beat in the butter 1 piece at a time
5. Beat in cream of coconut and coconut and vanilla extracts. Stop the mixer and scrape the bottom and sides of the bowl
6. Continue to beat on medium-high speed until well combined, about 1 minute