Name: Coconut Buttercream
Yield: Makes about 4 1/4 cups (enough to frost an 8-inch layer cake)
Ingredients: 4 large egg whites at room temperature; 1/2 teaspoon salt; 1 1/4 cups sugar; 1/2 cup water; 1/2 teaspoon fresh lemon juice; 3 sticks (1 1/2 cups) unsalted butter, cut into tablespoon pieces and softened; 1 1/2 teaspoons coconut extract; Special equipment: a candy thermometer

It's easier to make buttercream with a standing electric mixer, but it can be done with a handheld one.

Cooks' notes:

·Buttercream can be made 1 week ahead and chilled, covered, or 1 month ahead and frozen. Bring to room temperature (do not use a microwave) and beat with an electric mixer before using.
·If egg safety is a problem in your area, you may want to use either pasteurized egg whites in the carton or reconstituted powdered egg whites.

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