Mocha Buttercream

1. 1

   In a metal bowl set over a pan of barely simmering water melt chocolate, stirring until smooth and cool.

2. 2

   In a heavy 1 1/2-quart saucepan bring water with sugar to a boil, stirring until sugar is dissolved.

3. 3

   Boil syrup, without stirring, until it registers 248F.

4. 4

   on a candy thermometer.

5. 5

   While syrup is boiling, in a bowl with an electric mixer beat whites with a pinch salt until foamy and beat in cream of tartar.

6. 6

   Beat whites until they just hold stiff peaks and add hot syrup in a stream, beating.

7. 7

   Beat mixture on medium speed until completely cool, 5 to 10 minutes.

8. 8

   Beat in butter, 1 piece at a time, until mixture is thick and smooth.

9. 9

   Beat in espresso mixture, chocolate and salt, beating until smooth.

10. 10

    Buttercream may be made 2 days ahead and chilled in an airtight container.

11. 11

    Bring buttercream to room temperature and beat before frosting cake.

* Per serving · 4 servings · Values may vary.

No additional tips available.