The Whoopie Pie Book by Claire Ptak

Author:Claire Ptak
Language: eng
Format: epub
Publisher: The Experiment
Published: 2011-06-15T16:00:00+00:00

coconut swiss buttercream

Makes enough to fill about 9 large or 24 mini whoopie pies

2 large egg whites

½ cup (100 g) sugar

¼ teaspoon salt

1 tablespoon golden syrup

12 tablespoons (1½ sticks) unsalted butter, softened

4½ teapoons coconut milk

1 teaspoon pure vanilla extract

1 teaspoon white rum

1. Combine the egg whites, sugar, and salt in the bowl of a standing mixer. Place over a saucepan of barely simmering water and whisk continuously by hand until the sugar has dissolved and the mixture is frothy and slightly opaque (10-15 minutes). Transfer to the mixer and whisk until fluffy peaks form and the mixture has cooled (about 10 minutes).

2. Turn the mixer down to a low speed and add the butter in batches. Mix well after each addition and scrape down the bowl from time to time. The mixture will curdle but then come back together again. Switch to the flat beater and beat for a few minutes more. In a liquid measuring cup, whisk together the coconut milk, vanilla, and rum. Pour this into the mixture and beat until smooth.

3. Will keep in a sealed container in the fridge for up to 5 days. Bring to room temperature and beat with a flat beater before using.

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