Bakers- I have a frosting question
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Bakers- I have a frosting question
I am making pina colado cupcakes tonight and I want to make a coconut cream cheese frosting.
I am thinking that coco lopez will give me a better flavor than actual coconut. Any thoughts?
I am thinking that coco lopez will give me a better flavor than actual coconut. Any thoughts?
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- Posts: 4163
- Joined: Tue Aug 08, 2006 4:03 pm
- Location: Slightly left of center
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this has a really nice looking frosting recipe that uses rum and coco lopez.....
http://www.epicurious.com/recipes/food/ ... ing-233280
http://www.epicurious.com/recipes/food/ ... ing-233280
< leaving on the 22nd of march...but too lame to figure out the ticker thing again!>
Hi X... try this: I hear it's quite good:
• 4 large egg whites
• 1 cup granulated sugar
• pinch table salt
• 1 pound unsalted butter (4 sticks), each stick cut into 6 pieces, softened, but still cool
• 1/4 cup cream of coconut – Coco Lopez
• 1 teaspoon coconut extract
• 1 teaspoon vanilla extract
• Combine whites, sugar, and salt in bowl of standing mixer; set bowl over saucepan containing 1 1/2-inches of barely simmering water. Whisk constantly until mixture is opaque and warm to the touch and registers about 120 degrees on an instant-read thermometer, about 2 minutes.
• Transfer bowl to mixer and beat whites on high speed with whisk attachment until barely warm (about 80 degrees) and whites are glossy and sticky, about 7 minutes. Reduce speed to medium-high and beat in butter 1 piece at a time. Beat in cream of coconut and coconut and vanilla extracts. Stop mixer and scrape bottom and sides of bowl. Continue to beat at medium-high speed until well-combined, about 1 minute.
-Bert
• 4 large egg whites
• 1 cup granulated sugar
• pinch table salt
• 1 pound unsalted butter (4 sticks), each stick cut into 6 pieces, softened, but still cool
• 1/4 cup cream of coconut – Coco Lopez
• 1 teaspoon coconut extract
• 1 teaspoon vanilla extract
• Combine whites, sugar, and salt in bowl of standing mixer; set bowl over saucepan containing 1 1/2-inches of barely simmering water. Whisk constantly until mixture is opaque and warm to the touch and registers about 120 degrees on an instant-read thermometer, about 2 minutes.
• Transfer bowl to mixer and beat whites on high speed with whisk attachment until barely warm (about 80 degrees) and whites are glossy and sticky, about 7 minutes. Reduce speed to medium-high and beat in butter 1 piece at a time. Beat in cream of coconut and coconut and vanilla extracts. Stop mixer and scrape bottom and sides of bowl. Continue to beat at medium-high speed until well-combined, about 1 minute.
-Bert
The liver is evil, it must be punished!


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- Posts: 4163
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