Coffee 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

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.