Name: Classic Coffee Buttercream Frosting
Total time: 40 min
Yield: Makes about 4 cups
Ingredients: 3 tablespoons instant espresso powder; 3 tablespoons water (warm); 4 large eggs; 1 cup granulated sugar; pinch table salt; 1 pound (454 grams) unsalted butter (4 sticks), softened, each stick cut into quarters

Why This Recipe Works

We used whole eggs, whipped until airy, to give our coffee buttercream recipe a light, satiny-smooth texture that melts on the tongue.

Before You Begin

The whole eggs, whipped until airy, give this buttercream a light, satiny-smooth texture that melts on the tongue.

Instructions

Dissolve instant espresso powder in warm water; set aside.

Combine eggs, sugar, and salt in bowl of standing mixer; place bowl over pan of simmering water. Whisking gently but constantly, heat mixture until thin and foamy and registers 160 degrees on instant-read thermometer.

Beat egg mixture on medium-high speed with whisk attachment until light, airy, and cooled to room temperature, about 5 minutes. Reduce speed to medium and add butter, one piece at a time. (After adding half the butter, buttercream may look curdled; it will smooth with additional butter.) Once all butter is added, add dissolved coffee, increase speed to high and beat 1 minute until light, fluffy, and thoroughly combined. (Buttercream can be covered and refrigerated up to 5 days.)