Coffee Buttercream

Name: Coffee Buttercream
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 3 cups (750 ml)
Ingredients: 3 egg whites; ¼ tsp cream of tartar; 1 cup (210 g) sugar; ½ cup (125 ml) strong coffee; 1 ¼ cups (280 g) unsalted butter, cut into cubes and left at room temperature for 20 minutes

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Preparation 15 min
Cooking 5 min
Makes 3 cups (750 ml)

Featured in RICARDO Magazine SPRING 2016

Vegetarian
Nut-free
Lactose-free
Gluten-free

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Ingredients

- 3 egg whites
- ¼ tsp cream of tartar
- 1 cup (210 g) sugar
- ½ cup (125 ml) strong coffee
- 1 ¼ cups (280 g) unsalted butter, cut into cubes and left at room temperature for 20 minutes

Preparation

- In a large bowl, combine the egg whites and cream of tartar. Set aside.
- In a saucepan, bring the sugar and coffee to a boil. Simmer until a candy thermometer reads 240°F (116°C). Watch out for overflowing. Remove from the heat.
- Beat the egg whites and cream of tartar with an electric mixer on medium speed until frothy. Drizzle the hot syrup onto the egg whites, avoiding the mixer’s beaters. Beat continuously at high speed until completely cooled and stiff peaks form.
- Add the butter, 1 or 2 cubes at a time, beating until smooth and creamy. With a spatula, scrape the bottom and sides of the bowl several times during this step.

Coffee Buttercream

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