The Friday Baking Project

Seven-Minute Coconut Frosting

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:

1. 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.
2. Bring to a boil over medium heat, brushing down any sugar crystals with a pastry brush dipped in cold water.
3. When the syrup reaches 220 °F (this happens quickly after boiling) start whipping the egg whites with the salt on medium-high speed.
4. Once the egg whites reach soft peaks, slowly add the sugar and continue whipping until medium stiff meringue.
5. 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 .
6. Continue whipping until thick and cool, approximately 4 to 5 minutes.
7. 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.