Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Fluffy White Coconut Frosting
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- #42860
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
Sugar Syrup
2 cups flaked coconut
2 tablespoons confectioners' sugar
1/4 cup coconut liqueur
1/4 cup granulated sugar
2 large egg whites, at room temperature
1 1/2 cup superfine sugar
1/3 cup water
Frosting
2 teaspoons corn syrup
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract
1/2 teaspoon coconut or vanilla extract
directions
Place the shredded coconut on a baking sheet and toss with the confectioner's sugar. Bake, stirring often, until the coconut is dry and mostly toasted light brown with some white shreds, 10 to 15 minutes.
Meanwhile, add the granulated sugar to the coconut liqueur and bring to a boil over high heat, stirring to dissolve the sugar. Completely cool the toasted coconut and coconut syrup.
To make the frosting, combine all of the ingredients, except the extracts, in a 2-quart double boiler insert or heatproof bowl.
Place over a medium saucepan of seriously simmering water. Using a hand-held electric mixer set at medium-high speed, beat until hot and fluffy, a full 7 minutes (set a timer).
Remove from the heat, add the vanilla and coconut extracts, and beat for 1 more minute to cool slightly. Use the frosting immediately, or it could crust over.
added by
twbart72
nutrition data
299 calories, 6 grams fat, 59 grams carbohydrates, 1 grams protein per serving. This recipe is low in sodium.
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reviews & comments
This recipe is more a candy confectioners product than a cake icing. When it is still hot it is a glaze, when it is cold it is a crumbly, hard mess. It has a good taste, but no spreadable consistency. My husband is a retired master baker and he was also stymied by the out come. We finally used the "icing" to fill cookies! Advise: Use it only as a glaze and know that it will dry as hard as a plate and taste like a melted candy bar. It might go well as a glaze on a bunte cake.