This has a deep flavor similar to espresso or molasses. The texture is like a silky mousse.
COCONUT SUGAR BUTTERCREAM
enough to fill and frost a 3 layer x 8” cake or 24 cupcakes
215g egg whites
430g coconut sugar
1 tbsp vanilla bean paste or extract
1/4 tsp salt
452g unsalted butter, room temperature, cubed
Combine the egg whites and coconut sugar in a large heat-proof bowl. Whisk until smooth. Place the bowl on top of a pot of simmering water, but make sure that the bottom of the bowl does not touch the water.
Whisking constantly, heat the egg mixture to 150°F/66°C-160°F/71°C. Transfer the mixture to the bowl of a stand mixer fitted with a whisk attachment.
Whisk on medium until the mixture has enough air incorporated that you can turn the mixer up to high without splashing. Whisk on high until the mixture is silky, has stiff-peaks, and is room temperature. This will take several minutes.
Turn off the mixer, add in the vanilla and salt. Mix for a few seconds to combine.
With the mixer running at medium-high, add in the butter in one cube at a time, waiting to add the next until each cube is fully incorporated. Once all of the butter is added, mix for a couple minutes more until the mixture is silky and smooth.
If the mixture is too loose, cool it for a few minutes in the refrigerator and mix again. If the mixture is not smoothing out, let it warm up on the counter for a few minutes and try mixing again.
Use immediately. Store any frosted items in the refrigerator until ready to serve. Can be brought to room temperature before serving, but store any leftovers covered in the refrigerator.