Coffee Buttercream
7 min frosting , Banana flavour , Buttercream , Caffeine , Coffee , Coffee butter cream , Coffee buttercream , Coffee cake , Coffee icing , Coffee simple syrup , Collection--buttercream-frosting-recipes , Flavored buttercream , Flavour , Flavoured buttercream , Frosting , Icing , Salted caramel , Starbucks , Whipped coffee
Ingredients
Buttercream
- 1 ⅔ cups granulated sugar
- 8 large egg whites, room temperature
- 2 cups (4 sticks) unsalted butter, cut into tablespoon-sized pieces, room temperature
- 1 tsp pure vanilla extract
- Instant Coffee
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Read It!
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In a small saucepan, combine the sugar and 1/2 cup water. Place over medium heat and bring to a boil. Clip a candy thermometer to the side of the pan.
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While the sugar syrup is heating, put the egg whites in the bowl of a stand mixer fitted with the whisk attachment.
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When the syrup reaches 230°F on the candy thermometer, begin to whip the egg whites on medium/high speed. Whip until the egg whites are stiff.
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When the syrup reaches 240°F, immediately remove the pan from the heat and, with the mixer running, pour the syrup into the egg whites in a very thin stream. Pour the syrup between the side of the bowl and the whisk attachment.
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Whip the meringue at high speed until thick and glossy and the bowl is no longer warm on the outside, about 8 to 12 minutes.
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With the mixer running, add the butter, a piece at a time, whipping until each piece is fully incorporated before adding the next. Scrape down the sides of the bowl with a spatula occasionally.
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After all the butter has been added, continue to whip the buttercream until it’s thick and smooth, 3 to 5 minutes. Beat in the vanilla.
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In a small jar, add your instant coffee and a bit of boiling hot water. Close the lid and shake it up until you have a very strong coffee syrup. Pour your coffee syrup into your Italian meringue buttercream little by little until you are satisfied with the taste.
Congratulations you did it!
