Custom Rose Blend Milk Chocolate Ganache: Coconut Silk Meringue Buttercream

Preparation info

  • Difficulty


  • Makes About

    2¼ cups

Appears in

The Baking Bible

By Rose Levy Beranbaum

Published 2014

  • About


Crème Anglaise

granulated sugar ¼ cup 1.8 ounces 50 grams
3 large egg yolks, at room temperature tablespoons (52 ml) 2 ounces 56 grams
coconut milk (see Note) ¼ cup (59 ml) 2.1 ounces 60 grams
pure vanilla extract ½ teaspoon (2.5 ml) . .
coconut extract, preferably Flavorganics ½ teaspoon (2.5 ml) . .

Italian Meringue

1 large egg white, at room temperature 2 tablespoons (30 ml) 1 ounce 30 grams
cream of tartar teaspoon . .
superfine sugar ¼ cup, divided 1.8 ounces 50 grams
water 1 tablespoon (15 ml) 0.5 ounce 15 grams

Completed Silk Meringue Buttercream

unsalted butter (65° to 75°F/19° to 23°C) 16 tablespoons (2 sticks) 8 ounces 227 grams
Crème Anglaise (70° to 75°F/21° to 24°C) . . .
Italian Meringue (70° to 75°F/21° to 24°C) . . .
coconut rum, preferably Cocoribe (optional) 1 tablespoon (15 ml) 0.5 ounce 16 grams


Make the Crème Anglaise

Have ready a fine-mesh strainer suspended over a medium bowl.

In a medium heavy saucepan, combine the sugar and egg yolks.

In a small saucepan, bring the coconut milk to a boil. Add 1 tablespoon of the coconut milk to the egg yolk mixture, stirring constantly. Gradually stir in the remaining coconut milk and cook over medium-low heat, continuing to stir constantly, just until below the boiling point. The mixture will start to steam slightly and an instant-read thermometer should read 170°F/77°C. Immediately pour the mixture through the strainer, scraping up any clinging to the bottom of the pan. Press it through the strainer.

Cool, stirring occasionally. Stir in the vanilla and coconut extract. To speed cooling, place the bowl in an ice water bath.

Set a piece of plastic wrap, lightly coated with nonstick cooking spray, directly onto the surface of the crème anglaise to keep a skin from forming. Refrigerate for up to 5 days, or until ready to complete the buttercream.

Make the Italian Meringue

Have ready a 1 cup or larger glass measure with a spout and a handheld mixer.

Into a medium bowl, pour the egg white and add the cream of tartar.

In a small heavy saucepan, preferably nonstick, stir together 3 tablespoons/1.3 ounces/37 grams of the sugar and the water until the sugar is completely moistened. Heat on medium-high, stirring constantly, until the sugar dissolves and the syrup is bubbling. Stop stirring and reduce the heat to low. (If using an electric range, remove the pan from the heat.)

With the handheld mixer, beat the egg white and cream of tartar on medium-low speed until foamy. Gradually raise the speed to medium-high and beat until soft peaks form when the beater is raised. Gradually beat in the remaining sugar until stiff peaks form when the beater is raised slowly.

Increase the heat under the sugar syrup to medium-high and continue to boil for a few minutes until an instant-read thermometer reads 248° to 250°F/120°C. Immediately transfer the syrup to the glass measure to stop the cooking.

Beat the syrup into the egg white on high speed in a steady stream. Do not let the syrup fall on the beaters or they will spin it onto the sides of the bowl.

Lower the speed to medium and beat for 2 minutes. Decrease the speed to low and continue beating until no longer warm to the touch, about 5 minutes.

Complete the Buttercream

In the bowl of a stand mixer fitted with the whisk beater, beat the butter on medium speed for 30 seconds, or until creamy. Gradually beat in the crème anglaise until smooth. Add the Italian meringue and beat just until incorporated. If the mixture looks curdled instead of smooth, it is too cold. Let it sit at room temperature to warm to 70°F/21°C before continuing to beat, or suspend the bowl over a pan of simmering water (do not let the bottom of the bowl touch the water) and heat very briefly, stirring vigorously when the mixture just starts to melt slightly at the edges. To stop the warming, dip the bottom of the bowl into an ice water bath for a few seconds to cool it.

Remove the bowl from the ice water and beat the buttercream by hand until smooth. (Having the crème anglaise and the Italian meringue within a few degrees temperature of each other will guarantee a smooth, noncurdled buttercream.) Beat in the coconut rum, if using.

Use at once to frost the cupcakes or transfer the buttercream to an airtight container. The buttercream keeps for 1 week refrigerated or for 6 months frozen.

Compose the Cupcakes

With a small metal spatula, spread 1 to 2 tablespoons of the buttercream on the top of each cupcake. Hold the cupcakes over the pan and sprinkle with the toasted coconut.