Coconut Buttercream Frosting

This coconut buttercream frosting is great with coconut cake.

 Ingredients:

4 large egg whites
1 cup granulated white sugar
Pinch of salt
1 pound unsalted butter (4 sticks) (room temperature and cut into 1 inch pieces)
1/4 cup cream of coconut
1 tsp. coconut extract
1 tsp. vanilla extract

 Instructions:

Combine egg whites, sugar and salt in the bowl of a large stand mixer (like a KitchenAid). Set bowl over a saucepan over a flame on the stovetop with 1 to 1 1/2" barely simmering water in it. Keeping the egg white mixture over the hot water, whisk by hand for about 2 minutes. After about 2 minutes, the mixture should look opaque. It should be warm to the touch and register about 120° on a candy thermometer.

Remove bowl from over the saucepan and put onto mixer. Beat with the whisk attachment until the outside of the bowl feels barely warm. After about 7 minutes, the egg whites should look glossy and sticky.

With mixer running at a low speed, add butter pieces one piece at a time. When all butter has been mixed in, turn mixer to high and whip until light and fluffy. Scrape down sides and bottom with rubber spatula. Mix in vanilla, cream of coconut and coconut extract. Beat on high speed for about 1 minute. Scrape down sides and bottom of bowl with rubber spatula.