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Seven-Minute Coconut Frosting
Recipe Summary
Yield: Makes enough for a 9-inch 2-layer cake
Ingredients
Ingredient Checklist
1 cup sugar
2 tablespoons light corn syrup
1/2 teaspoon cream of tartar
Pinch of salt
1/3 cup water
3 large egg whites, at room temperature
1 teaspoon coconut extract
Gallery
Seven-Minute Coconut Frosting
Recipe Summary
Yield: Makes enough for a 9-inch 2-layer cake
Gallery
Seven-Minute Coconut Frosting
Seven-Minute Coconut Frosting
Seven-Minute Coconut Frosting
Recipe Summary
Yield: Makes enough for a 9-inch 2-layer cake
Recipe Summary
Yield: Makes enough for a 9-inch 2-layer cake
Yield: Makes enough for a 9-inch 2-layer cake
Makes enough for a 9-inch 2-layer cake
Ingredients
Ingredients
- 1 cup sugar
- 2 tablespoons light corn syrup
- 1/2 teaspoon cream of tartar
- Pinch of salt
- 1/3 cup water
- 3 large egg whites, at room temperature
- 1 teaspoon coconut extract
Directions
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.
Reviews
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Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Seven-Minute Coconut Frosting
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
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All Reviews for Seven-Minute Coconut Frosting
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
