Coffee And Mocha Meringue Buttercream Frostings Recipe

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Coffee And Mocha Meringue Buttercream Frostings
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Ingredients
10
Count
Nutrition
21042
Calories
Total time
30
Minutes
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Ingredients:

  • 3/4 cup water
  • 6 large egg whites at room temperature 30 minutes
  • 2 tablspoons plus 1 tsp instant-espresso powder
  • 1 tablspoon pure vanilla extract
  • 1/4 tsp salt
  • 6 sticks (1 1/2 lb) unsalted butter , cut into tablspoon pieces and softened
  • equipment: a candy thermometer; a stand mixer fitted with whisk attachment

Directions:

  1. Bring 1 3/4 cups sugar and water to a boil in a 3-quart heavy saucepan over medium heat, stirring until sugar has dissolved, then wash down any sugar crystals from side of pan with a pastry brush dipped in cold water. Boil, without stirring, until it registers 220 to 225°F, 15 to 20 minutes.
  2. At this point, while continuing to boil syrup, beat whites with espresso powder, vanilla, cream of tartar, and salt in mixer at medium speed until they just hold soft peaks. Add remaining 1/4 cup sugar, 1 tablespoon at a time, beating, and beat until whites just hold stiff peaks.
  3. When syrup reaches soft-ball stage (238 to 242°F), immediately pour syrup in a slow stream down side of bowl into whites (avoid beaters) while beating at high speed. Beat until completely cool, 25 to 30 minutes. With mixer at medium speed, add butter 1 tablespoon at a time, beating well after each addition (see cooks’ note, below) and until buttercream is smooth. (Mixture may look curdled before all butter is added but will come together at end.)
  4. Transfer 2 cups buttercream to a small bowl and stir in chocolate. If buttercreams are too soft to spread, chill, stirring occasionally
  5. ............................................................................................................................
  6. Cooks’ notes: •If buttercream looks soupy after some butter is added, meringue is too warm: Chill bottom of bowl in an ice bath for a few seconds before continuing to beat in remaining butter.
  7. •Buttercreams can be made 1 week ahead and chilled or 1 month ahead and frozen. Bring to room temperature (do not use a microwave), about 2 hours, and beat with an electric mixer until spreadable.
  8. •The egg whites in this recipe are not fully cooked.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 21042.39 Kcal (88100 kJ)
Calories from fat 19836.09 Kcal
% Daily Value*
Total Fat 2204.01g 3391%
Cholesterol 5850.15mg 1950%
Sodium 889.82mg 37%
Potassium 905.46mg 19%
Total Carbs 240.93g 80%
Sugars 235.2g 941%
Protein 27.21g 54%
Vitamin A 27.2mg 907%
Iron 0.1mg 0%
Calcium 673.7mg 67%
Amount Per 100 g
Calories 635.37 Kcal (2660 kJ)
Calories from fat 598.94 Kcal
% Daily Value*
Total Fat 66.55g 3391%
Cholesterol 176.64mg 1950%
Sodium 26.87mg 37%
Potassium 27.34mg 19%
Total Carbs 7.27g 80%
Sugars 7.1g 941%
Protein 0.82g 54%
Vitamin A 0.8mg 907%
Calcium 20.3mg 67%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 604.5
    Points
  • 595
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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