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  Egg yolks 4
  Vanilla 1 Teaspoon
  Sugar 2⁄3 Cup (10.67 tbs)
  Instant coffee 1 Teaspoon
  Water 3 Tablespoon
  Boiling water 2 Teaspoon
  Unsalted butter 1 Cup (16 tbs)
  Semi-sweet chocolate 3 Ounce, softened

Place the egg yolks in a medium sized bowl.
Combine the sugar and water in a heavy saucepan.
Swirl the mixture over medium heat until the sugar dissolves.
Do not stir.
Boil to the soft ball stage (238° F.).
Remove from the heat.
While beating the egg yolks, slowly pour the hot syrup over them.
Beat until the mixture is cool.
Add the softened butter bit by bit, beating only until creamy.
Add the vanilla.
Place 1/4 of the buttercream in a small bowl and 2/3 in a medium bowl.
Dissolve the instant coffee in the boiling water.
Beat it into the 1/4 portion of the buttercream.
Melt the chocolate in the top of a double boiler over hot water.
Add it to the 3/4 portion of buttercream.
Reserve 3 heaping tablespoons of the chocolate buttercream for decoration if desired.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2754 Calories from Fat 1964

% Daily Value*

Total Fat 224 g344.5%

Saturated Fat 136.4 g682%

Trans Fat 0 g

Cholesterol 1224.2 mg408.1%

Sodium 63.9 mg2.7%

Total Carbohydrates 192 g64.1%

Dietary Fiber 5 g20.1%

Sugars 180.7 g

Protein 15 g30%

Vitamin A 129.8% Vitamin C

Calcium 16.1% Iron 24.2%

*Based on a 2000 Calorie diet

Buttercream Recipe