COFFEE AND MOCHA BUTTERCREAMS
This is called a meringue buttercream because its foundation is egg whites, not the more traditional yolks. That makes it very light, satiny, and easy to spread-a plus if you're making a many-layered cake like the one in the preceding recipe. The base for this buttercream yields two different-flavored frostings: espresso coffee and bittersweet-chocolate mocha.
Provided by Ruth Cousineau
Categories Coffee Chocolate Dessert Christmas Kid-Friendly Quick & Easy Christmas Eve Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 5 cups coffee-flavored and 2 1/2 cups mocha flavored
Number Of Ingredients 11
Steps:
- Bring 1 3/4 cups sugar and water to a boil in a 3-quart heavy saucepan over medium heat, stirring until sugar has dissolved, then wash down any sugar crystals from side of pan with a pastry brush dipped in cold water. Boil, without stirring, until it registers 220 to 225°F, 15 to 20 minutes.
- At this point, while continuing to boil syrup, beat whites with espresso powder, vanilla, cream of tartar, and salt in mixer at medium speed until they just hold soft peaks. Add remaining 1/4 cup sugar, 1 tablespoon at a time, beating, and beat until whites just hold stiff peaks.
- When syrup reaches soft-ball stage (238 to 242°F), immediately pour syrup in a slow stream down side of bowl into whites (avoid beaters) while beating at high speed. Beat until completely cool, 25 to 30 minutes. With mixer at medium speed, add butter 1 tablespoon at a time, beating well after each addition (see cooks' note, below) and until buttercream is smooth. (Mixture may look curdled before all butter is added but will come together at end.)
- Transfer 2 cups buttercream to a small bowl and stir in chocolate. If buttercreams are too soft to spread, chill, stirring occasionally.
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Matilda Nfila
[email protected]I'm not sure about the coffee buttercream, but the mocha buttercream sounds delicious.
Birungi Joseline
[email protected]These buttercreams look amazing! I can't wait to try them.
KARITY KEYS VIDOLE
[email protected]I'm definitely going to try making these buttercreams again. They're so good, and they're perfect for any occasion.
Toby Mitchell
[email protected]These buttercreams are a great way to add a touch of flavor to your cakes and cupcakes. They're also really easy to make, so you don't have to be a professional baker to enjoy them.
Kharikhola School
[email protected]I used the coffee buttercream to frost a vanilla cake, and it was delicious! The coffee flavor was subtle, but it really complemented the vanilla cake.
Tousef Bhatti
[email protected]The mocha buttercream was perfect for my chocolate cupcakes. It was rich and decadent, and it really elevated the flavor of the cupcakes.
S I Kutub
[email protected]These buttercreams are both delicious and easy to make. I'll definitely be making them again.
Rakiya ColeSoHeartless
[email protected]I'm not a big coffee fan, but I loved this buttercream! It's not too strong, and it pairs perfectly with chocolate.
Arzo Zubair
[email protected]The mocha buttercream was a bit too sweet for my taste, but it was still good. I think I'll try making it again with less sugar next time.
DJ Keith Wilson
[email protected]This coffee buttercream is amazing! It's so rich and creamy, with the perfect amount of coffee flavor. I used it to frost a chocolate cake, and it was a huge hit.