Coffee And Mocha Meringue Buttercream Frostings |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 1 |
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this recipe gives you about 5 cups coffee-flavored and 2 1/2 cups mocha flavored of the fillings.... this recipe is used with the 12 Layer Cake Recipe... that is on my recipe page..their description of this filling is. Read more .....This is called a meringue buttercream because its foundation is egg whites, not the more traditional yolks. That makes it very light, satiny, and easy to spread—a plus if you're making a many-layered cake like the one in the preceding recipe. The base for this buttercream yields two different-flavored frostings: espresso coffee and bittersweet-chocolate mocha. the recipe, description and the photo are from Gourmet | December 2008 Ingredients:
2 cups sugar, divided |
3/4 cup water |
6 large egg whites at room temperature 30 minutes |
2 tablspoons plus 1 teaspoon instant-espresso powder |
1 tablspoon pure vanilla extract |
1/2 teaspoon cream of tartar |
1/4 teaspoon salt |
6 sticks (1 1/2 pounds) unsalted butter, cut into tablspoon pieces and softened |
6 ounces fine-quality 60%-cacao bittersweet chocolate, melted and cooled to lukewarm |
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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