white chocolate coconut buttercream
I've been aching to melt down a Lindt white chocolate coconut bar and smother it on something.So I whipped up a new buttercream --a rich, creamy coconut-vanilla worth licking.
Spoonable -- that's what this is.The white chocolate basically tastes like vanilla...on steriods.Then there's the coconut, all fluffed up into a buttercream that I just wanted to pile on top of the cupcakes.
I've struggled for a while now to find the perfect frosting for coconut cake.This is it.I also plan to ice my favorite vanilla cupcakes with it. And maybe chocolate cupcakes, too, for that whole yummy chocolate-coconut thing.My husband even suggested pineapple cake. That'll be a new project -- Hawaiian/tropical rainforest cake.
Ok -- the frosting is indulgent.I don't use that word often.But that's exactly what it is.And worth every single lick.
White Chocolate Coconut Buttercream Frostingadapted from Ming Makes Cupcakesfrosts about 24 cupcakes or a 2-layer cake
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 2 egg yolks
- 1 1/2 teaspoons pure vanilla extract
- 1 (3.4 oz) bar Lindt White Coconut (white chocolate coconut bar), melted and cooled
- 1 cup confectioners' sugar
Beat butter until smooth. Beat in egg yolks, melted white chocolate and vanilla until well blended. Gradually add confectioners' sugar, beating until light and fluffy.