(good on peanut butter cookies, chocolate cupcakes) makes enough for a two layer cake
2 T. water
2 egg whites
½ c. granulated sugar
½ c. packed brown sugar
½ t. vanilla
½ t. coconut extract
½ c. sweetened flaked coconut or unsweetened shredded coconut
Place over boiling water (bottom of upper pan should not touch water). Cook, beating with an electric mixer on high speed about 7 minutes or til frosting forms stiff peaks, scraping sides of pan occasionally. Remove from heat; add vanilla and coconut extract. Beat for 2 to 3 minutes more or until frosting is spreading conistency. Fold in ¼ c. of the coconut. Sprinkle remaining coconut on frosted cake. Makes 3 ½ c. frosting
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