Best 4 Coconut Meringue Buttercream Recipes
Indulge in the symphony of flavors with our exquisite Coconut Meringue Buttercream, a culinary masterpiece that elevates your desserts to new heights. This versatile frosting, crafted with toasted coconut and fluffy meringue, offers a delightful textural contrast and a burst of tropical sweetness. From classic layer cakes and cupcakes to delicate macarons and luscious pies, this buttercream adds a touch of elegance and sophistication to any occasion.
For the purists, our Classic Coconut Meringue Buttercream recipe captures the essence of this beloved frosting. With its straightforward ingredients and easy-to-follow instructions, it's perfect for home bakers seeking a reliable and flavorful buttercream.
If you crave a richer, more decadent experience, our Toasted Coconut Meringue Buttercream elevates the classic recipe with the addition of toasted coconut. The nutty, caramelized notes of the toasted coconut add an extra layer of depth and complexity, making it an irresistible choice for those with a sweet tooth.
For those seeking a vegan alternative, our Vegan Coconut Meringue Buttercream offers the same delightful taste and texture without compromising on quality. Made with aquafaba, the liquid from canned chickpeas, this vegan buttercream is surprisingly light and fluffy, providing a guilt-free indulgence.
For those who love a touch of tanginess, our Lemon Coconut Meringue Buttercream adds a refreshing twist to the classic recipe. With the addition of lemon zest and juice, this buttercream strikes a perfect balance between sweet and tangy, making it an ideal choice for citrus lovers.
No matter your preference, our Coconut Meringue Buttercream recipes are sure to impress and delight. With their tropical flair and versatile applications, these frostings will transform your desserts into culinary works of art.
COCONUT BUTTERCREAM
Swiss meringue buttercream takes on a nutty, toasted flavor with the addition of coconut oil. Use this coconut buttercream to frost our showstopping Meyer-Lemon and Coconut Layer Cake or a simple vanilla sheet cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes
Time 25m
Yield Makes 4 cups
Number Of Ingredients 5
Steps:
- Combine egg whites, sugar, and salt in the bowl of a stand mixer set over (not in) a pot of simmering water. Whisk constantly until sugar has dissolved, and mixture is warm and feels completely smooth when rubbed between fingertips. Transfer bowl to mixer fitted with the whisk attachment. Starting on low speed and gradually increasing to medium-high, beat until stiff, glossy peaks form, about 2 minutes. Continue beating until bottom of bowl is cool to the touch, about 10 minutes.
- Reduce speed to medium-low and beat in coconut oil, a few tablespoons at a time, then butter, a few pieces a time, until combined, scraping down bowl as needed. Switch to paddle attachment and beat on low until smooth, about 1 minute more. Buttercream can be refrigerated in an airtight container up to 1 week; return to room temperature and beat until smooth before using.
ITALIAN BUTTERCREAM
This light and fluffy buttercream is super-stable, thanks to a sugar syrup. Italian buttercream makes a great cake filling and frosting, and is excellent for piping decorations.
Provided by Food Network Kitchen
Categories dessert
Time 40m
Yield about 5 cups
Number Of Ingredients 5
Steps:
- Place the egg whites and 1/3 cup of the sugar in the bowl of an electric mixer fitted with a whisk attachment. Beat on medium-high speed until the egg whites reach the soft peak stage.
- Meanwhile, pour the remaining sugar and 1/3 cup water in a medium saucepan set over medium heat. Attach a candy thermometer to the side of the pan and bring to the soft-ball stage, without stirring, 240 degrees F.
- The egg whites and syrup should be ready at about the same time. If one is ready before the other then you can remove the pan from the heat or stop whipping for a few minutes.
- Continue to whip the egg whites on medium-high speed and slowly drizzle in the hot syrup, aiming the syrup between the side of the bowl and the beaters. Continue to whip until both the bottom of the bowl and the mixture are cool, 10 to 15 minutes. The mixture should be thick and will form firm peaks at this point. Beat in the salt. At this point you have an Italian meringue.
- While still beating on medium-high, add the butter, a few pieces at a time. As the butter is added, the buttercream may appear to thin out some, but it will thicken into firm peaks once all of the butter is added. Beat in the vanilla extract. If the buttercream is still too loose, beat on high speed until thickened.
- Use right away or refrigerate in an airtight container overnight. The buttercream may need to be beaten slightly to smooth out before using.
EASIEST, MOST DELICIOUS MERINGUE BUTTERCREAM
I have tried every meringue buttercream recipe I could get my hands on over the years. I make it to decorate all our children's (and husband's) cakes and cupcakes. This is my recipe. It is easy, quick, and perfect: perfect for frosting, decorating, and eating. It is delicious. This makes a generous amount. You will not run out when frosting and decorating two 9 inch round cakes.
Provided by dsrinivasan
Categories Desserts Frostings and Icings White
Time 15m
Yield 24
Number Of Ingredients 4
Steps:
- Place the egg whites and sugar into a metal bowl and set over a pan filled with about 2 inches of simmering water. Heat, stirring frequently, until the temperature of the egg whites reaches 140 degrees. They will feel very hot to the touch.
- Transfer the heated egg whites and sugar to a large mixing bowl or stand mixer. Mix at high speed (or as high as you can go without egg flying out of the bowl) until they have reached their maximum volume, 5 to 10 minutes. Mix on medium or medium-high speed while pinching off small pieces of butter and throwing them in. Mix in vanilla if using. The buttercream may look like it is breaking down, but keep on mixing and it will come back together.
Nutrition Facts : Calories 273.5 calories, Carbohydrate 16.8 g, Cholesterol 61 mg, Fat 23 g, Protein 1.2 g, SaturatedFat 14.6 g, Sodium 17 mg, Sugar 16.8 g
COCONUT BUTTERCREAM
Categories Mixer Egg Dessert Wedding Coconut Birthday Candy Thermometer Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 4 1/4 cups (enough to frost an 8-inch layer cake)
Number Of Ingredients 8
Steps:
- Combine egg whites and salt in bowl of a standing electric mixer or other large bowl.
- Stir together sugar and water in a small heavy saucepan and bring to a boil over moderately high heat, stirring until sugar is dissolved and washing down side of pan with a pastry brush dipped in cold water. When syrup reaches a boil, start beating whites with electric mixer at medium-high speed. Once whites are frothy, add lemon juice and beat at medium speed until they just hold soft peaks. (Do not beat again until sugar syrup is ready-see below.)
- Meanwhile, put thermometer into sugar syrup and continue boiling, without stirring, until it reaches soft-ball stage (238-242°F). Immediately remove from heat and slowly pour hot syrup in a thin stream down side of bowl into egg whites, beating constantly at high speed. Beat meringue, scraping down bowl with a rubber spatula, until meringue is cool to the touch, about 6 minutes. (It's important that meringue is fully cooled before proceeding.)
- With mixer at medium speed, gradually add butter 1 piece at a time, beating well after each addition until incorporated. (If meringue is too warm and buttercream looks soupy after some butter is added, chill bottom of bowl in a larger bowl filled with ice and cold water for a few seconds before continuing to beat in remaining butter.) Continue beating until buttercream is smooth. (Mixture may look curdled before all butter is added, but will come back together before beating is finished.) Add coconut extract and beat 1 minute more.
Tips:
- To ensure the best results, use fresh egg whites and cream of tartar. Older egg whites may not whip up as stiffly, and cream of tartar helps to stabilize the meringue.
- Make sure the sugar is completely dissolved in the egg white mixture before removing it from the heat. Otherwise, the sugar crystals can cause the meringue to be grainy.
- When adding the meringue to the butter, do so gradually and beat until the mixture is well combined. Overbeating can cause the buttercream to become stiff and curdled.
- For a richer flavor, use a high-quality butter with a fat content of at least 82%.
- To add a touch of flavor, try adding a teaspoon of vanilla extract, almond extract, or coconut extract to the buttercream.
Conclusion:
Coconut meringue buttercream is a versatile and delicious frosting that can be used to top a variety of cakes, cupcakes, and other desserts. With its light and fluffy texture and sweet, coconutty flavor, it's sure to be a crowd-pleaser. Whether you're a beginner or a seasoned baker, this recipe is easy to follow and will help you create a stunning and unforgettable dessert.
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