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SEVEN-MINUTE COCONUT FROSTING | WILLIAMS SONOMA



Seven-Minute Coconut Frosting | Williams Sonoma image

<p>Our sweet, fluffy coconut icing, known as a seven-minute frosting, has been a favorite among bakers since the 1930s. Its texture is similar to meringue, great for topping a <a href="https://www.williams-sonoma.com/recipe/coconut-cake.html"><u>coconut cake</u></a> or your favorite dessert. Ready in just 7 minutes, this coconut frosting recipe is perfect for any last minute baking needs.</p>

Provided by WILLIAMS-SONOMA.COM

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 12 servings

Number Of Ingredients 6

4 egg whites
1 1/3 cups sugar
1/2 cup light corn syrup
1/4 tsp. salt
1 tsp vanilla extract
1 cup sweetened shredded coconut

Steps:

  • <h3><b>Step 1. Whisk the Ingredients Together</b></h3> In the bowl of an electric mixer, using a handheld whisk, beat together the egg whites, sugar, corn syrup and salt just until combined, about 30 seconds. &nbsp; <h3><b>Step 2. Dissolve the Sugar</b></h3> Hold the bowl over (but not touching) simmering water in a saucepan and whisk until the sugar dissolves and the mixture is hot, 2 to 3 minutes. &nbsp; <h3><b>Step 3. Beat the Ingredients</b></h3> Set the bowl on the mixer fitted with the whisk attachment and beat on medium speed for 3 minutes. Add the vanilla and beat until the outside of the bowl is cool and stiff peaks form 5 to 7 minutes more. &nbsp; <h3><b>Step 4. Fold in the Coconut</b></h3> Using a rubber spatula, fold in the coconut just until incorporated.

SEVEN-MINUTE COCONUT FROSTING | WILLIAMS SONOMA



Seven-Minute Coconut Frosting | Williams Sonoma image

<p>Our sweet, fluffy coconut icing, known as a seven-minute frosting, has been a favorite among bakers since the 1930s. Its texture is similar to meringue, great for topping a <a href="https://www.williams-sonoma.com/recipe/coconut-cake.html"><u>coconut cake</u></a> or your favorite dessert. Ready in just 7 minutes, this coconut frosting recipe is perfect for any last minute baking needs.</p>

Provided by WILLIAMS-SONOMA.COM

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 12 servings

Number Of Ingredients 6

4 egg whites
1 1/3 cups sugar
1/2 cup light corn syrup
1/4 tsp. salt
1 tsp vanilla extract
1 cup sweetened shredded coconut

Steps:

  • <h3><b>Step 1. Whisk the Ingredients Together</b></h3> In the bowl of an electric mixer, using a handheld whisk, beat together the egg whites, sugar, corn syrup and salt just until combined, about 30 seconds. &nbsp; <h3><b>Step 2. Dissolve the Sugar</b></h3> Hold the bowl over (but not touching) simmering water in a saucepan and whisk until the sugar dissolves and the mixture is hot, 2 to 3 minutes. &nbsp; <h3><b>Step 3. Beat the Ingredients</b></h3> Set the bowl on the mixer fitted with the whisk attachment and beat on medium speed for 3 minutes. Add the vanilla and beat until the outside of the bowl is cool and stiff peaks form 5 to 7 minutes more. &nbsp; <h3><b>Step 4. Fold in the Coconut</b></h3> Using a rubber spatula, fold in the coconut just until incorporated.

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