Recipe for coconut frosting with out raw eggs ?

Use coconut extract in place of vanilla extract in the frosting recipe of your choice.

Frosting recipes usually contain egg whites, and occasionally whole eggs. The risk of salmonella these days from fresh eggs is very, very, very slight at most, but there are options other than abandoning a perfectly good coconut frosting recipe (the best is Alton Brown's recipe located at the food network's website).

1. Many stores now carry pasteurized eggs, which are sterile and safe to eat raw, like pasteurized milk.

2. You can buy powdered eggwhite which is also sterile and may be used per the instructions on the package. Most frosting recipes use only the eggwhites (such as Alton Brown's).

Also, the first reply to this question did not address the issue of raw eggs. Second, coconut extract tastes fake, because it usually is. You can make proper coconut extract by soaking coconut for a week in neutral spirits (vodka) and straining. This is a superior product, and is culinary gold.

Cheers!

1

You could make a buttercream frosting (butter, vanilla, confectioners sugar) and then sprinkle sweetened coconut or toasted coconut on the top and sides.

The risk of contamination by salmonella is due to the exterior of the shell because it comes in contact with chicken butt...if you wash the eggs before you crack them, I don't think you need to worry about getting food poisoning.

Any restaurant which makes its own Caesar dressing uses raw egg yolks without poisoning their guests. Salmonella poisoning is mainly from improper preparation and food handling. If you're careful, you don't have much to worry about.

You should post your current recipe so we can check it out. I don't think that coconut extract is going to give you enough flavor of coconut unfortunately. And it has a tendency to taste fake for some reason. I'm assuming that this frosting recipe that you have has some kind of meringue in it.

I just googled coconut buttercream and this is what came up:

http://find.myrecipes.com/recipes/recipefinder.dyn...

I think it sounds good, try it out! And no raw eggs!

Coconut Frosting

1 8-ounce package cream cheese, softened

6 tablespoons butter, softened

1/2 teaspoon vanilla

3 cups powdered sugar

Flaked coconut

In a large mixing bowl beat cream cheese, the 6 tablespoons butter, and 1/2 teaspoon vanilla until combined. Gradually add powdered sugar; beat until smooth. Frost cake and sprinkle with flaked coconut.

Assuming you know a lil about making icing in the first place, bc I have no idea what the measurments are, I just add ingredients to taste...

First get some butter, like maybe 3-4 tablespoons, mix til soft, like 30 secs or something. Then add powdered sugar, maybe 2 cups more or less and mix. Add like 1 tsp of vanilla and 2 tsp cocunut extract. Mix. Then add a tad of flour, maybe 1/8 cup. Then add more butter and/or powdered sugar to taste and consistency. Then add about 1-2 cups of the shredded cocunut that you buy from the store. Cocunut icing.

Or you could use you recipes with the raw eggs, and keep cake in fridge

Make a basic buttercream and thin it with coconut milk instead of milk or cream. You can add a bit of coconut extract, but check the flavor before you do. And with your coconut itself in the frosting, it should be good.

Just put the eggs in the mixing bowl by them selves whisked up over a hot water bath and stir with your hands until the eggs are hot to the touch then they are completely safe. just stif very well or you will have scrambled eggs!