BUTTERCREAM FROSTING with TOASTED COCONUT
(idea originally from recipe for Pina Colada cake)
to Toast Coconut:
Heat oven to 350° F.
Spread one cup of flaky, shredded coconut on a baking sheet.
Toast coconut for 5 to 7 minutes.
May stir 1/2 cup toasted coconut into a cake batter.
Reserve at least 1/2 cup for frosting.
Use toasted coconut with SIMPLE BUTTERCREAM
A very simple buttercream icing can be made using one stick of softened butter to which you gradually add one box of sifted (or slowly poured*) confectioners’ sugar, and vanilla extract to taste
instead of vanilla extract, any flavoring compatible with cake
small amount of milk or cream,
mixing, until smooth and creamy.
*Note: You really do not need a sifter; just add de-lumped confectioners sugar by tablespoonsful gradually to the softened, beaten butter.
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