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    Home › Recipes › Coffee Buttercream

    Coffee Buttercream

    Classic buttercream with an energy kick!

    Want to give your cake a little extra energy boost? Coffee buttercream is your solution! I infused a strong coffee syrup into my classic Italian Meringue Buttercream to make a perfectly sweet wake-me-up! Try pairing it with my Ultimate Chocolate Cake or Vanilla Toffee like I did in my Salted Caramel Mocha Mega Cake! 

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    • Ingredients
    • Tools
    • Instructions

    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

    Item Name: Availability:
    Electric stand mixer with whisk attachment
    Saucepan
    Candy thermometer
    Rubber spatula
    Small Jar

    Boil Sugar & Water

    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.


    Prepare Egg Whites

    While the sugar syrup is heating, put the egg whites in the bowl of a stand mixer fitted with the whisk attachment.


    Whip Egg Whites

    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.


    Combine Sugar and Egg Whites

    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.


    Whip It

    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.


    Add Butter and Vanilla

    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.


    Whip Your Buttercream

    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.


    Coffee Infused Buttercream

    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!

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