|coconut milk (see Note)|
|pure vanilla extract||.||.|
|coconut extract, preferably Flavorganics||.||.|
|cream of tartar||.||.|
|unsalted butter (65° to 75°F/19° to 23°C)|
|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)|
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
Cool, stirring occasionally. Stir in the vanilla and coconut extract. To speed cooling, place the bowl in an ice water bath.
Have ready a
Into a medium bowl, pour the egg white and add the cream of tartar.
In a small heavy saucepan, preferably nonstick, stir together
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.
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.
With a small metal spatula, spread
Copyright © 2014 by Cordon Rose, LLC. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.