Fluffy meringue mixed with rich espresso and melted chocolate, oh and a fairly significant amount of butter… a true indulgence for any coffee lover!
I didn’t think I would enjoy this as much as I did! Not that I don’t like coffee, because I survive on it, but I just don’t lean towards coffee flavoured desserts typically but this one surprised me!
I was making a cake for a friends Birthday this week and this frosting has been a request BOTH times I’ve made a cake for them. It is very rich and so smooth.
The espresso is such a bold flavour realistically I could swap a morning coffee for 1/4 cup of frosting and it would do the same!! (You laugh like you wouldn’t do that!! Don’t kid yourself). It’s worth it.
Just ask how my new diet is going…ya…that good! (I wish I could insert emoticons because there would be a huge eye rolling one right here!)
This recipe seems slightly daunting but it comes together quite easily. I’ve made meringue and Swiss meringue quite a few times now and while I still hold my breath staring at it and praying it comes together, it’s still not quite as scary as it once seemed. It’s grown on me quite a bit over the crazy sweet American buttercream, that being said I’m not picky!
Mocha Buttercream
Rich dark chocolate espresso frosting. Made just like swiss meringue it is creamy and light and it pipes very well.
Ingredients
- 1/4 cup espresso powder
- 1/4 cup hot water
- 200 grams dark chocolate I used 2 70% cacao Lindt chocolate bars
- 5 egg whites fresh and room temperature
- 1 1/2 cups granulated sugar
- 2 cups unsalted butter room temperature
Instructions
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Mix hot water with the espresso powder (not instant espresso it needs to completely dissolve) and let sit to cool down to room temperature.
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Place chopped up chocolate into a microwave safe bowl and heat in the microwave in 30 second increments stirring after every time until completely melted, let sit to cool down to room temperature. (you could also use a double boiler to melt the chocolate if you prefer)
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Combine the egg whites and sugar in the heatproof bowl of a stand mixer set over a pot of simmering water as a double boiler. Whisk the mixture constantly until the mixture looks white and frothy and all the sugar is dissolved. This will take 2-4 minutes. When you lift the whisk just “pinch” the stream of sugar and roll it between your fingers. If you feel any granules of sugar you need to heat it longer. It should feel completely smooth.
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Place the bowl onto your stand mixer and using the whisk attachment start mixing and slowly raise speed up to medium high. Beat the mixture until the bottom of the bowl is cool to the touch and stiff peaks form, 9-10 minutes.
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Slow the mixer down to medium and start adding the butter 2-3 tbsp at a time making sure each new addition is mixed in before adding the next. It may look like the frosting is separating a bit but it will come back together after a minute or two.
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Add the chocolate mixture and the espresso mixture and beat to combine stopping to scrape down the bowl. Switch to the paddle attachment and beat slow for approximately 5 minutes to get out all the air bubbles.
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