Mocha Buttercream

1. 1

   In a small bowl, combine the espresso powder with the hot water, and stir until dissolved; set aside.

2. 2

   In a heatproof bowl set over a pan of simmering water, whisk together the egg whites and sugar until the sugar is dissolved, and the mixture is warm to the touch, 2 to 3 minutes.

3. 3

   In the bowl of an electric mixer fitted with the whisk attachment, beat the egg-white mixture on high speed until slightly cooled and stiff, and glossy (but not dry) peaks have formed, about 6 minutes.

4. 4

   Switch to the paddle attachment.

5. 5

   With the mixer on medium-low speed, add the butter, several tablespoons at a time, beating well after each addition (the mixture will deflate slightly as butter is added).

6. 6

   Continue beating until smooth and fluffy, 3 to 5 minutes.

7. 7

   (If the frosting appears to separate after all the butter has been added, beat on medium-high speed until smooth again.)

8. 8

   With the mixer on low speed, add the chocolate, then the espresso mixture; beat until smooth, about 1 minute.

9. 9

   Beat on the lowest speed to eliminate any air bubbles, about 2 minutes.

10. 10

    Cover with plastic wrap, and refrigerate until ready to use.

* Per serving · 4 servings · Values may vary.

No additional tips available.