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Coconut Cake Frosting Recipe

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This recipe for Coconut Cake Frosting, by , is from The SoRelle Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Frank SoRelle

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 230 on a candy thermometer. Once syrup reaches 230, 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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