Coconut Meringue Buttercream

Martha Stewart Living, 2006

MAKES 9 CUPS

    10 egg whites                                                  
    2 1/4 cups sugar                                               
    1/4 teaspoon salt                                              
    4 cups unsalted butter soft                                    
    1/2 cup cream of coconut                                       
    1/2 teaspoon coconut extract                                   

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.

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.