Coffee buttercream frosting recipe
This Coffee Buttercream is whipped to perfection, starting with a stabilized meringue base of egg whites and sugar. Instant espresso powder is incorporated in this velvety smooth and rich coffee frosting for that bold coffee flavor that is pure magic on cakes, cupcakes, or straight off the spoon!
Servings: 12 quarter cups
Equipment
- Thermometer
Ingredients
- 4 oz egg white 115 g, a smidge less than 4 large egg whites
- ¾ cup granulated sugar 135 g
- ¾ teaspoon distilled vinegar or lemon juice 4 g
- 10 oz unsalted butter room temperature, cubed or cut into thin pats, 283 g
- ½ teaspoon pure vanilla extract
- 2 tablespoon instant espresso powder 10 g
- A pinch of kosher salt
Instructions
- Add egg white and sugar to a heatproof glass bowl and place it over a pot of boiling water without allowing the bottom of the bowl to touch the water, reduce heat to keep the water simmering and not boiling over. Whisk the mixture constantly until all the sugar dissolves and the mixture reaches 160°F.4 oz egg white, ¾ cup granulated sugar
- Carefully remove the bowl from the pot and wipe the bottom and side dry. Transfer the egg white mixture into your stand mixer bowl and beat with the whisk attachment on medium speed. Stream in the vinegar or lemon juice, and continue beating until stiff peak forms and the meringue is shiny and smooth.¾ teaspoon distilled vinegar or lemon juice
- Reduce mixer speed to low and slowly add the room temperature cubed butter, one cube at a time, allowing it to incorporate into the meringue before adding another.10 oz unsalted butter
- Once all the butter has been incorporated, add vanilla extract, instant espresso powder, and a pinch of salt, beat on medium-high speed until buttercream is light and fluffy.½ teaspoon pure vanilla extract, 2 tablespoon instant espresso powder, A pinch of kosher salt
Notes
- This recipe yields about 3 cups of espresso Swiss meringue buttercream, enough for 15-18 cupcakes or a 6” cake. For a full size 8” layer cake, you’ll need about 5 cups, so 1.5x or double the recipe.
- Ensure all your equipment, tools, and utensils are clean, dry, and free of grease to help the meringue whip properly.
- To avoid gritty buttercream, make sure the sugar is completely dissolved in the egg whites while heating.
- When adding the butter, your buttercream may appear separated or curdled—just keep beating, it will come together.
- To avoid runny buttercream, ensure the butter is soft but not melted, and the meringue has cooled before adding the butter.
- Don’t hesitate to beat your buttercream enough to incorporate plenty of air for a light, fluffy texture. Under-beating will result in a thick frosting that still tastes like butter.
- Store this coffee buttercream at room temperature for up to 24 hours. For longer storage, refrigerate it in an airtight container for up to a week, or freeze for 2-3 months. Before using, bring it to room temperature and re-whip until fluffy.
Nutrition
Serving: 47g | Calories: 225kcal
