Ingredients

Makes about 9 cups

　　10 large egg whites

　　2 1/4 cups sugar

　　1/4 teaspoon salt

　　4 cups (8 sticks) unsalted butter, softened

　　1/2 cup cream of coconut

　　1/2 teaspoon pure coconut extract

　　

Step 1

Whisk egg whites, sugar, and salt in the heatproof bowl of an electric mixer set over a pan of simmering water until sugar has dissolved and mixture registers 160°F, about 3 minutes.

　　

Step 2

Attach bowl to mixer fitted with the whisk attachment. Beat on medium-high speed until cooled, about 10 minutes. Reduce speed to medium. Add butter; beat until pale and fluffy. Mix in cream of coconut and coconut extract. The buttercream can be refrigerated in an airtight container up to 3 days; beat before using.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.