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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Coconut Cake Frosting Recipe

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This recipe for Coconut Cake Frosting is from The SoRelle Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 3/4 cups sugar
1/4 cup water
2 tbsp light corn syrup
6 large egg whites, room temperature
1/2 tsp pure vanilla extract
Directions:
Directions:
Heat 1 1/2 cups sugar, the water, and corn syrup in a small saucepan over medium heat, stirring occasionally, until sugar dissolves. Raise heat to medium0high, and bring to a boil. Cook, washing down sides of pan with a wet pastry brush to prevent sugar crystals from forming, until syrup reaches 230º on a candy thermometer. Once syrup reaches 230º, remove from heat immediately.

Meanwhile, with a mixer on medium speed, whisk egg whites to soft peaks. Whisk in remaining 1/4 cup sugar. Reduce speed to medium-low, and pour syrup into egg whites in a slow, steady stream down the side of the bowl. Raise speed to medium-high, and whisk for 6 minutes. Add vanilla; whisk until stiff peaks form, about 1 minute. Use immediately.
Number Of Servings:
Number Of Servings:
One 8" layer cake
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
A delicate flavor and light texture keep this frosting from being overwhelming. Perfect for Coconut Cakes. Add coconut before the frosting "hardens".

 

 

 

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