Best 3 Seven Minute Coconut Frosting Recipes

Indulge your sweet tooth with the delectable "Seven-Minute Coconut Frosting," a culinary masterpiece that combines the tropical essence of coconut with the perfect balance of sweetness and texture. This heavenly frosting, true to its name, can be effortlessly whipped up in just seven minutes, making it an ideal choice for busy bakers or those seeking a quick and easy dessert enhancement. Its versatility extends from lush cakes and cupcakes to cookies and assorted pastries, transforming them into irresistible treats.

Let's cook with our recipes!

SEVEN-MINUTE FROSTING FOR QUICK COCONUT LAYER CAKE

Seven-Minute Frosting for Quick Coconut Layer Cake image

This frosting is used on our Coconut Layer Cake but it can be used with many different kinds of cake.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Number Of Ingredients 5

Ingredients

3 large egg whites
2 teaspoons light corn syrup
1/2 teaspoon cream of tartar
1/3 cup cold water
1 1/2 cups sugar

Steps:

In a medium saucepan, bring 2 inches of water to a simmer.
In a large heatproof mixing bowl, combine reserved egg whites, light corn syrup, cream of tartar, water, and sugar.
Place bowl over simmering water (it should not touch water); with a handheld mixer, beat on high speed until stiff peaks form, about 7 minutes.
Remove bowl from heat; beat 3 to 5 minutes more to cool. Use immediately.

SEVEN-MINUTE COCONUT FROSTING

Seven-Minute Coconut Frosting image

Recipe courtesy Emeril Lagasse, adapted from Essential Emeril: Favorite Recipes and Hard-Won Wisdom From My Life in the Kitchen, Oxmoor House, 2015, courtesy Martha Stewart Living Omnimedia, Inc.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Yield Makes enough for a 9-inch 2-layer cake

Number Of Ingredients 7

Ingredients

1 cup sugar
2 tablespoons light corn syrup
1/2 teaspoon cream of tartar
Pinch of salt
1/3 cup water
3 large egg whites, at room temperature
1 teaspoon coconut extract

Steps:

Whisk the sugar, corn syrup, cream of tartar, salt, and water together in a small, heavy-bottomed saucepan. Bring to a boil over medium heat (do not stir it) and cook, undisturbed, until it reaches 240 degrees F on a candy thermometer, about 2 minutes; stirring can cause the sugar to crystallize.
Meanwhile, in a medium bowl using an electric mixer on high speed, beat the egg whites until foamy.
Once the sugar syrup reaches 240 degrees F, immediately and carefully pour it into the egg whites, with the mixer running on high speed, away from the beaters to prevent splattering and possible burns. Continue to beat until the frosting is glossy and fluffy, about 5 minutes. Beat in the coconut extract. Use immediately.

COCONUT CUPCAKES WITH SEVEN-MINUTE FROSTING AND COCONUT FLAKES

Coconut Cupcakes with Seven-Minute Frosting and Coconut Flakes image

Calling all coconut lovers: These cupcakes get intense flavor from shredded coconut and coconut milk in the batter, billowy seven-minute frosting, and a garnish of coconut flakes.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes

Yield Makes 21

Number Of Ingredients 11

Ingredients

1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup packed sweetened shredded coconut
6 ounces (1 1/2 sticks) unsalted butter, softened
1 1/3 cups sugar
2 large eggs, plus 2 large egg whites
3/4 cup unsweetened coconut milk
1 1/2 teaspoons pure vanilla extract
Seven-Minute Frosting for Lemon Meringue Cupcakes
1 1/3 cups large-flake unsweetened coconut

Steps:

Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk flour, baking powder, salt, and sweetened coconut in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Add eggs and whites, 1 at a time, beating after each addition.
Reduce speed to low. Mix coconut milk and vanilla in a bowl. Add dry ingredients to butter mixture in 3 additions, alternating with wet ingredients and ending with dry. Scrape sides of bowl. Divide batter among muffin cups, filling each 2/3 full.
Bake cupcakes until testers inserted into centers come out clean, about 20 minutes. Let cool in tins on wire racks. (Unfrosted cupcakes will keep, covered, for up to 3 days.) Once cupcakes are cool, mound frosting on tops. Sprinkle with unsweetened coconut. Serve immediately.

Tips:

For a thicker frosting, add more powdered sugar, one tablespoon at a time, until you reach the desired consistency.
To make a vegan frosting, use a plant-based milk, such as almond or soy milk, instead of cow's milk.
For a chocolate frosting, add 1/2 cup cocoa powder to the powdered sugar before mixing with the other ingredients.
To make a strawberry frosting, add 1/2 cup pureed strawberries to the frosting.
To make a vanilla frosting, add 1 teaspoon vanilla extract to the frosting.
To make a cream cheese frosting, add 8 ounces of softened cream cheese to the frosting.
To make a peanut butter frosting, add 1/2 cup peanut butter to the frosting.
To make a maple frosting, add 1/4 cup maple syrup to the frosting.

Conclusion:

Seven-minute coconut frosting is a quick and easy frosting that is perfect for cakes, cupcakes, and cookies. It is made with just a few simple ingredients and can be flavoured in a variety of ways. Whether you are a beginner baker or a seasoned pro, this frosting is sure to become a favourite.