Coffee Buttercream

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  • Difficulty Level: Beginner
  • Occasions: Holidays, Fathers Day, Mothers Day
  • Feeds: 6 cups of buttercream
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Ingredients


Buttercream

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  • 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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Watch It!

  • 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.

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

  • 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.

  • 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 the meringue at high speed until thick and glossy and the bowl is no longer warm on the outside, about 8 to 12 minutes.

  • 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.

  • 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.

  • 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.

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