Mocha buttercream frosting - martha stewart living
3 cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | larges | Egg whites |
| ¾ | cup | Superfine sugar |
| ¾ | pounds | (3 sticks) unsalted butter, cut into small pieces room temperature |
| 4 | teaspoons | Instant espresso powder mixed with 1 T vanilla extract |
| 1 | ounce | Semisweet chocolate, melted and cooled |
Directions
1. Place egg whites in the large bowl of an electric mixer. Beat with whisk attachment until whites are foamy and begin to thicken, just before soft peaks form.
2. Set bowl over a saucepan containing about 2 inches of simmering water. Whisk in sugar by hand, a T at a time. Continue beating for 2 to 3 minutes, or until whites are warm and sugar is dissolved.
3. Remove bowl from heat and whip on medium-high speed for 5 to 7 minutes, or until mixture forms a very thick meringue and is cool. Do not overbear.
4. On medium speed, beat in butter a piece at a time. Beat in espresso-vaniha mixture and chocolate.
Note: You can substitute different extracts for the espresso, vanilla, and chocolate.
Martha Stewart Living/April & May 94/Scanned & fixed by Di and Gary Submitted By PAUL MACGREGOR On 10-03-95