Coconut Swiss Meringue Buttercream
1.Egg whites-2 (room temperature)
Granulated Sugar-6 tbsps
Put the egg whites and sugar in a steel bowl . In another vessel heat an inch of water and place the egg white mixture bowl over this (double boiler method).Keep on beating the egg mixture with a hand whisk until it’s frothy and u don’t feel any sugar granules if you rub it between your fingers.
Take the bowl out of the double boiler and whip this mixture with an egg beater until you have firm glossy peaks.Now the outside of the bowl will be cool.
2.Unsalted Butter-1/2 cup
Coconut cream/milk -2 tbsps
Vanilla essence-1/2 tsp
Or Almond extract-2 drops
Cut the butter into small chunks.Let this come to room temperature.Add the butter 1 piece at a time and beat till well incorporated.Keep beating until all the butter is used up and desired consistency is attained (thickens).The meringue might seem to be curdled.Don’t panic,just beat it more it will come together.
Add the coconut milk 1 tbsp at a time and beat in .Add the vanilla essence or almond extract and beat in.Coconut Swiss Meringue Buttercream is ready to use.
Comments