Seven-Minute Coconut Frosting
This is a classic Seven-Minute Frosting flavored with coconut. The timing of the sugar syrup and the whipping egg whites is critical, so have everything ready before starting the recipe.
Coconut Cupcakes
| Yield: 3 cups | # of Servings: 9 to 21 |
Ingredients:
¾ cup + 2 tbl (6.2 oz / 176 g) sugar
2 tbl (1.5 oz / 43 g) light corn syrup
½ tsp cream of tartar
â…“ cup water
3 (3 fl oz) large egg whites, room temperature
1 pinch salt
2 tbl (.9 oz / 26 g) sugar
¾ teaspoon coconut extract
Tools and equipment needed:
- Small sauce pan
- Countertop mixer with wire whip attachment
- Instant read thermometer
- Pastry brush
Pre-recipe preparations:
- Set up machine bowl with egg whites, and the wire whip.
Directions:
- Gently stir the sugar, corn syrup, cream of tartar, and water in small sauce pan, being careful to not get sugar crystals on the side of the pan.
- Bring to a boil over medium heat, brushing down any sugar crystals with a pastry brush dipped in cold water.
- When the syrup reaches 220 °F (this happens quickly after boiling) start whipping the egg whites with the salt on medium-high speed.
- Once the egg whites reach soft peaks, slowly add the sugar and continue whipping until medium stiff meringue.
- When the syrup reaches 240 °F (3 to 3 ½ minutes after 220 °F) remove from heat and, with the machine running, slowly pour the syrup down the side of the bowl, between the beating whip and the bowl1 .
- Continue whipping until thick and cool, approximately 4 to 5 minutes.
- Add the coconut extract. Use immediately.
Notes:
1 This helps integrate the syrup into the meringue and reduce the amount of syrup thrown to the side of the bowl.