Coffee Buttercream Frosting

By norsegal8

The whole eggs, whipped until airy, give this buttercream a light, satiny-smooth texture that melts on the tongue.

Ingredients

• 3 tablespoons instant espresso powder
• 3 tablespoons water (warm)
• 4 large eggs
• 1 cup granulated sugar
• pinch table salt
• 1 pound unsalted butter (4 sticks), softened, each stick cut into quarters

Preparation

Step 1

1. Dissolve instant espresso powder in warm water; set aside.

2. 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.

2. 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.)