About two weeks ago, I posted the recipe for Coconut Cupcakes and promised to post the recipe for the frosting which is Coconut Silk Meringue Buttercream. Here it is, I hope you enjoy this super elaborate recipe from the Baking Bible.
Please note: this recipe consists of three parts – Crème Anglaise, Italian Meringue, and the complete Buttercream. Also, a thermometer will come in handy for this recipe.
I also would like to apologize firstly that I was focused on getting this recipe right that I did not take any pictures. Therefore, I just googled on how each part should look.
- ¼ cup/1.8 oz/50 g granulated sugar
- 3½ tablespoon (52 ml)/1.7 oz/47 g/3 large egg yolks, room temperature
- ¼ cup (59 ml)/2.1 oz/60 g coconut milk
- ½ teaspoon (2.5 ml) pure vanilla extract
- ½ teaspoon (2.5 ml) coconut extract
- 2 tablespoon (30 ml)/1 oz/30 g/1 large egg yolk, room temperature
- 1/8 teaspoon cream of tartar
- ¼ cup/1.8 oz/50 g sugar, divided
- 1 tablespoon (15 ml)/0.5 oz/15 g water
- 16 tablespoon (2 sticks)/8 oz/227 g unsalted butter, room temperature
- Crème Anglaise, room temperature
- Italian Meringue, room temperature
Have a fine-mesh strainer suspended over a medium bowl.
- In a small saucepan, bring the coconut milk to a boil.
- In a medium heavy saucepan, combine the sugar and egg yolks. When the coconut milk is boiling, temper the egg yolks mixture with a tablespoon of coconut milk, stir constantly. This way, the eggs won’t curdle. Gradually, stir in the remaining coconut milk and cook over medium-low heat. Keep stirring until the mixture reaches 170°F/70°C.
- When the mixture reaches this temperature, immediately pour the mixture through the strainer, scraping up any clinging to the bottom of the pan. If necessary, press the mixture through the strainer.
- Let it cool, stirring occasionally. Then stir in the vanilla and coconut extract. If not using immediately, lightly coat a piece of plastic wrap with nonstick cooking spray, and place the plastic wrap directly onto the surface of the Crème Anglaise to keep a skin from forming. It can be kept in the refrigerator for up to 5 days.
In a medium to large bowl, pour the egg white and add the cream of tartar.
- In a small saucepan, preferably nonstick, stir together 3 tablespoon/1.3 ounces/37 gram sugar and water until the sugar is completely moistened. Heat on medium-high, stirring constantly, until the sugar dissolves and the syrup is bubbling. Stirring stirring and reduce the heat to low. (If using an electric range, remove the pan from heat.)
- Beat egg white and cream of tartar using a handheld mixer on medium-low speed. Beat until foamy. Then gradually raise the speed to medium-high and beat until soft peaks form when the beater is raised. Gradually beat in the remaining sugar until stiff peaks form.
- Increase the heat under the sugar syrup to medium-high and continue to boil for a few minutes until an instant-read thermometer reads 248° to 250°F/120°C. Immediately transfer the syrup to a bowl to stop the cooking.
- Beat the syrup into the egg white on high speed in a steady stream. Do not let the syrup fall on the beaters or they will spin it onto the sides of the bowl.
- Lower the speed to medium and beat for 2 minutes. Decrease the speed to low and continue beating until no longer warm to the touch, about 5 minutes.
Complete the Silk Meringue Buttercream
In a large bowl, beat the butter with handheld mixer or a stand mixer on medium speed for 30 seconds, or until creamy. Gradually beat in the crème anglaise until smooth.
- Add the Italian meringue and beat just until incorporated. If the mixture looks curdled instead of smooth, it is too cold. You can let it sit at room temperature to warm to 70°F/21°C before continuing to beat, or suspend the bowl over a pan of simmering water (do not let the bottom of the bowl touch the water) and heat very briefly, stirring vigorously when the mixture just starts to melt slightly at the edges. To stop the warming, dip the bottom of the bowl into an ice water bath for a few seconds to cool it.
- Remove the bowl from the ice water and beat the buttercream by hand until smooth. Use at once to frost the cupcakes or transfer the buttercream to an airtight container. The buttercream keeps for 1 week refrigerated or for 6 months frozen.