Espresso Meringue Buttercream Frosting
Recipe by Adapted from SORTEDfood’s Meringue Buttercream by Ashlee Redger
A not-too-sweet, oh-so-smooth buttercream frosting with a strong espresso flavor that left our tasters in the Test Kitchen raving!
Serves
2 cups
Prep Time
10 minutes
Cooking Time
5 minutes
Ingredients
4 large egg whites 1 1/2 cups superfine sugar*
Pure Madagascar Vanilla Extract
1 tsp. Pure Madagascar Vanilla Extract
Pure Espresso Powder
1 Tbsp. Pure Espresso Powder
4 sticks butter, cut into cubes and softened
Directions
Heat water in a small saucepan to a consistent simmer. Combine egg whites, sugar, and Pure Madagascar Vanilla Extract to the bowl of your stand mixer and place the bowl over the simmering water (making sure the bottom of the bowl is not in the water). Whisk quickly and constantly until the egg whites are warmed, the mixture looks silky and white, and you cannot feel any granules of sugar if you rub some of the mix between two fingers. Remove from heat and fit the bowl into your mixer. Add in Espresso Powder. Use the whisk attachment to mix on high speed until the meringue has stiff peaks. Mix in butter, a little at a time, on medium-low speed. Scoop into a piping bag or use to frost your favorite cake.
Recipe Notes
This recipe was adapted from the Swiss Buttercream recipe from Food Network. *If you can't find superfine sugar, use granulated sugar and pulse it in a food processor or blender for 20 to 30 seconds.
Leave a comment
Join us at the table
Taste, share, and savor—join us for 10% off your first order, loyalty rewards, and endless flavor inspiration.