Classic Coffee Buttercream Frosting
By America's Test KitchenPublished on August 22, 2007
Time
40 minutes
Yield
Makes about 4 cups
Ingredients
3 tablespoons instant espresso powder 3 tablespoons water (warm)4 large eggs 1 cup granulated sugar pinch table salt 1 pound (454 grams) unsalted butter (4 sticks), softened, each stick cut into quarters
Before You Begin
The whole eggs, whipped until airy, give this buttercream a light, satiny-smooth texture that melts on the tongue.
Instructions
- Dissolve instant espresso powder in warm water; set aside.
- Combine eggs, sugar, and salt in bowl of standing mixer; place bowl over pan of simmering water. Whisking gently but constantly, heat mixture until thin and foamy and registers 160 degrees on instant-read thermometer.
- Beat egg mixture on medium-high speed with whisk attachment until light, airy, and cooled to room temperature, about 5 minutes. Reduce speed to medium and add butter, one piece at a time. (After adding half the butter, buttercream may look curdled; it will smooth with additional butter.) Once all butter is added, add dissolved coffee, increase speed to high and beat 1 minute until light, fluffy, and thoroughly combined. (Buttercream can be covered and refrigerated up to 5 days.)
Time
40 minutesYield
Makes about 4 cupsIngredients
3 tablespoons instant espresso powder
3 tablespoons water (warm)
4 large eggs
1 cup granulated sugar
pinch table salt
1 pound (454 grams) unsalted butter (4 sticks), softened, each stick cut into quarters
Ingredients
3 tablespoons instant espresso powder
3 tablespoons water (warm)
4 large eggs
1 cup granulated sugar
pinch table salt
1 pound (454 grams) unsalted butter (4 sticks), softened, each stick cut into quarters
Ingredients
3 tablespoons instant espresso powder
3 tablespoons water (warm)
4 large eggs
1 cup granulated sugar
pinch table salt
1 pound (454 grams) unsalted butter (4 sticks), softened, each stick cut into quarters
Why This Recipe Works
We used whole eggs, whipped until airy, to give our coffee buttercream recipe a light, satiny-smooth texture that melts on the tongue.
Before You Begin
The whole eggs, whipped until airy, give this buttercream a light, satiny-smooth texture that melts on the tongue.
Instructions
- Dissolve instant espresso powder in warm water; set aside.
- Combine eggs, sugar, and salt in bowl of standing mixer; place bowl over pan of simmering water. Whisking gently but constantly, heat mixture until thin and foamy and registers 160 degrees on instant-read thermometer.
- Beat egg mixture on medium-high speed with whisk attachment until light, airy, and cooled to room temperature, about 5 minutes. Reduce speed to medium and add butter, one piece at a time. (After adding half the butter, buttercream may look curdled; it will smooth with additional butter.) Once all butter is added, add dissolved coffee, increase speed to high and beat 1 minute until light, fluffy, and thoroughly combined. (Buttercream can be covered and refrigerated up to 5 days.)
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