Coconut Meringue Buttercream

• 10 large egg whites
• 2 1/4 cups sugar
• 1/4 teaspoon salt
• 4 cups (8 sticks) unsalted butter, softened
• 1/2 cup cream of coconut
• 1/2 teaspoon pure coconut extract

1. Whisk egg whites, sugar, and salt in the heatproof bowl of an electric mixer set over a pan of simmering water until sugar has dissolved and mixture registers 160F, about 3 minutes.
2. Attach bowl to mixer fitted with the whisk attachment.
3. Beat on medium-high speed until cooled, about 10 minutes.
4. Reduce speed to medium.
5. Add butter; beat until pale and fluffy.
6. Mix in cream of coconut and coconut extract.
7. The buttercream can be refrigerated in an airtight container up to 3 days; beat before using.

egg whites, sugar, salt, unsalted butter, cream of coconut, coconut

Taken from www.epicurious.com/recipes/food/views/coconut-meringue-buttercream-393112 (may not work)