Mocha Meringue Buttercream

Posted by on Oct 14th, 2012 and filed under Baking, icings/frosting, Photo. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry from your site

Mocha Meringue Buttercream

This is a cross between Italian Meringue Butter Cream (aka IMBC to homebakers like myself) and French Butter Cream or Mousseline. Both are really delicious, the difference between the two is that the former uses egg whites only while the French buttercream uses egg yolks which I find too rich, btw.  These two are quite different than the American butter cream which uses butter or crisco and powdered sugar, it’s the easiest to make, too. More on it on another post.

Anyways, I like the Italian buttercream better because I find Mousseline too rich for my taste and since I don’t want to waste either egg whites or egg yolks, this is a good compromise. It’s silky, smooth and delicious perfect for icing a mocha layer cake which is what I used this for. You may of course just flavor it with vanilla or whatever flavor or color you prefer.

beat eggs until frothy then pour sugar syrup slowly, set the mixer to high and continue beating until the mixture has cooled

..before you add the butter. Don’t fret if it becomes soupy; I can’t believe I once threw a batch of buttercream thinking it was a FAIL! Have faith in your mixer; just set it to medium, and let it do it’s work and in a few minutes you’ll get rewarded with a velvety buttercream.

and the coffee+chocolate mixture or vanilla extract if you don’t like mocha.  Use immediately to frost cakes and cupcakes.

Mocha Meringue Buttercream
Source: 
Recipe type: Baking, Cakes, Icing/Frosting
Serves: covers one 9″ layer cake
 
Ingredients
  • 2¼ stick butter, softened
  • 4 eggs
  • ¼ cup water
  • 1 cup sugar
  • 1 tablespoon cream
  • 1 ounce or square bittersweet chocolate
  • 1 tablespoon instant coffee powder
Instructions
  1. Work the butter into a soft cream by beating it with a wooden spoon. Set aside.
  2. Place the eggs in a large mixing bowl and beat for about 2 minutes.
  3. Put the water and sugar in a small saucepan, stir until sugar is dissolved then bring to a boil on medium heat without stirring. Boil for a few minutes until the syrup reaches 240°F ( if you don’t have a candy thermometer, you can tell it’s reached the soft boil stage when the saucepan is filled with small bubbles). Remove immediately from heat.
  4. Beating the eggs continually, slowly add the hot syrup, aiming it in a thin stream between the side of the mixing bowl and the beating whisk. When all of the syrup has been incorporated continue beating until the mixture has cooled to room temperature. This will take several minutes at least.
  5. Next add the butter 1 tablespoon at a time, beating well after each addition.
  6. Meanwhile, put cream and chocolate in a bowl set over a pot with simmering water, once the chocolate is melted, take it off the heat and add coffee powder. Mix well.
  7. Going back to the meringue buttercream, Once all of the butter has been incorporated, add the coffee-chocolate mixture and continue beating until the buttercream attains frosting consistency. Don’t panic if it seems soupy, just keep beating it will come together eventually like magic ;).

 

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