Espresso buttercream
Buttercream made with instant coffee powder.
Ingredients
eggs
3
superfine granulated sugar
1 cup (7 ounces/200 grams)
instant espresso grounds (or prepared espresso)
1 tablespoon (or 2 tablespoons)
chilled unsalted butter (preferably European-style; cut in small pieces)
1 cup plus 2 tablespoons (2¼ sticks; 9 ounces/230 grams)
Instructions
1
Step 1
Beat together the eggs and the sugar with the electric mixer at high speed. You want your batter to double in volume and become fluffy. Pour into a saucepan over medium heat, add the espresso, and stir until the mixture forms a compact batter. Pour into a shallow dish, cover with plastic wrap, and chill in the refrigerator.
2
Step 2
Cut the cold butter into small pieces and beat at high speed, using the mixer’s wire whip attachment. When the butter starts to expand in volume and become fluffy, add the chilled espresso batter and whip again.
