Best 3 Seven Minute Coconut Frosting Recipes
Indulge in the delightful symphony of flavors with our collection of coconut frosting recipes. Each frosting is a culinary masterpiece, offering a unique twist on the classic. From the velvety smoothness of our seven-minute coconut frosting, perfect for those who love a light and airy topping, to the luscious richness of our coconut cream cheese frosting, a match made in heaven for carrot cake and red velvet cake.
For those who prefer a vegan option, our coconut milk frosting is a delightful dairy-free alternative, while our coconut buttercream frosting adds a touch of elegance to any celebration. Dive into the tropical paradise of our piña colada frosting, a burst of pineapple and coconut flavors that will transport you to a beachside retreat. And for those with a sweet tooth, our coconut chocolate frosting is the ultimate indulgence, combining the richness of chocolate with the delicate sweetness of coconut.
SEVEN-MINUTE FROSTING FOR QUICK COCONUT LAYER CAKE
This frosting is used on our Coconut Layer Cake but it can be used with many different kinds of cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 5
Steps:
- In a medium saucepan, bring 2 inches of water to a simmer.
- In a large heatproof mixing bowl, combine reserved egg whites, light corn syrup, cream of tartar, water, and sugar.
- Place bowl over simmering water (it should not touch water); with a handheld mixer, beat on high speed until stiff peaks form, about 7 minutes.
- Remove bowl from heat; beat 3 to 5 minutes more to cool. Use immediately.
SEVEN-MINUTE COCONUT FROSTING
Recipe courtesy Emeril Lagasse, adapted from Essential Emeril: Favorite Recipes and Hard-Won Wisdom From My Life in the Kitchen, Oxmoor House, 2015, courtesy Martha Stewart Living Omnimedia, Inc.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes enough for a 9-inch 2-layer cake
Number Of Ingredients 7
Steps:
- Whisk the sugar, corn syrup, cream of tartar, salt, and water together in a small, heavy-bottomed saucepan. Bring to a boil over medium heat (do not stir it) and cook, undisturbed, until it reaches 240 degrees F on a candy thermometer, about 2 minutes; stirring can cause the sugar to crystallize.
- Meanwhile, in a medium bowl using an electric mixer on high speed, beat the egg whites until foamy.
- Once the sugar syrup reaches 240 degrees F, immediately and carefully pour it into the egg whites, with the mixer running on high speed, away from the beaters to prevent splattering and possible burns. Continue to beat until the frosting is glossy and fluffy, about 5 minutes. Beat in the coconut extract. Use immediately.
COCONUT CUPCAKES WITH SEVEN-MINUTE FROSTING AND COCONUT FLAKES
Calling all coconut lovers: These cupcakes get intense flavor from shredded coconut and coconut milk in the batter, billowy seven-minute frosting, and a garnish of coconut flakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 21
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk flour, baking powder, salt, and sweetened coconut in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Add eggs and whites, 1 at a time, beating after each addition.
- Reduce speed to low. Mix coconut milk and vanilla in a bowl. Add dry ingredients to butter mixture in 3 additions, alternating with wet ingredients and ending with dry. Scrape sides of bowl. Divide batter among muffin cups, filling each 2/3 full.
- Bake cupcakes until testers inserted into centers come out clean, about 20 minutes. Let cool in tins on wire racks. (Unfrosted cupcakes will keep, covered, for up to 3 days.) Once cupcakes are cool, mound frosting on tops. Sprinkle with unsweetened coconut. Serve immediately.
Tips:
- For a thicker frosting, use less milk or cream.
- For a thinner frosting, use more milk or cream.
- You can also add a teaspoon of vanilla extract or almond extract for extra flavor.
- If you don't have a microwave, you can make this frosting in a saucepan over low heat, stirring constantly until thickened.
- This frosting is best used immediately, but it can be stored in the refrigerator for up to 2 days.
Conclusion:
This seven-minute coconut frosting is a quick and easy way to add a delicious topping to your favorite cakes, cupcakes, and cookies. It's also a great way to use up leftover coconut milk. With just a few simple ingredients and a little bit of time, you can have a delicious frosting that will make your desserts even more special. So next time you're looking for a frosting that's both easy to make and delicious, give this seven-minute coconut frosting a try. You won't be disappointed!
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