Recipe

Coffee And Mocha Meringue Buttercream Frostings Recipe

Add Step-by-Step Photos	Peetabear / All my dishes 11 months, 1 week ago this recipe gives you about 5 cups coffee-flavored and 2 1/2 cups mocha flavored of the fillings.... this recipe is used with the 12 Layer Cake Recipe... that is on my recipe page..their description of this filling is.....This is called a meringue bu... More Prep:25m Cook:30m Servings:0	Peetabear
	meringue type buttercream frosting

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Fans

ahmed1

theiris

crystal_77

annieamie

Ingredients

2 cups sugar, divided

3/4 cup water

6 large egg whites at room temperature 30 minutes

2 tablspoons plus 1 teaspoon instant-espresso powder

1 tablspoon pure vanilla extract

1/2 teaspoon cream of tartar

1/4 teaspoon salt

6 sticks (1 1/2 pounds) unsalted butter, cut into tablspoon pieces and softened

6 ounces fine-quality 60%-cacao bittersweet chocolate, melted and cooled to lukewarm

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Equipment: a candy thermometer; a stand mixer fitted with whisk attachment

Directions

Bring 1 3/4 cups sugar and water to a boil in a 3-quart heavy saucepan over medium heat, stirring until sugar has dissolved, then wash down any sugar crystals from side of pan with a pastry brush dipped in cold water. Boil, without stirring, until it registers 220 to 225°F, 15 to 20 minutes.

At this point, while continuing to boil syrup, beat whites with espresso powder, vanilla, cream of tartar, and salt in mixer at medium speed until they just hold soft peaks. Add remaining 1/4 cup sugar, 1 tablespoon at a time, beating, and beat until whites just hold stiff peaks.

When syrup reaches soft-ball stage (238 to 242°F), immediately pour syrup in a slow stream down side of bowl into whites (avoid beaters) while beating at high speed. Beat until completely cool, 25 to 30 minutes. With mixer at medium speed, add butter 1 tablespoon at a time, beating well after each addition (see cooks’ note, below) and until buttercream is smooth. (Mixture may look curdled before all butter is added but will come together at end.)

Transfer 2 cups buttercream to a small bowl and stir in chocolate. If buttercreams are too soft to spread, chill, stirring occasionally

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Cooks’ notes: •If buttercream looks soupy after some butter is added, meringue is too warm: Chill bottom of bowl in an ice bath for a few seconds before continuing to beat in remaining butter.

•Buttercreams can be made 1 week ahead and chilled or 1 month ahead and frozen. Bring to room temperature (do not use a microwave), about 2 hours, and beat with an electric mixer until spreadable.

•The egg whites in this recipe are not fully cooked.

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Comments

annieamie 11 months, 1 week ago said:
What a great recipe, Peeta! Thanks for the easy clear directions, too. I'll have to check out the 12 layer cake now! Thank you again!

theiris 11 months, 1 week ago said:
BIG Yumm! Mare

ahmed1 11 months, 1 week ago said:
Really perfect!!

dollhead 11 months, 1 week ago said:
Mmmmmmmm-sounds like a winner with that 12 layer cake!

crystal_777 3 weeks, 5 days ago said:
This would be very nice in a wedding cake might give this one a go

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