Coffee Buttercream

How to make coffee buttercream two ways- with Swiss Meringue Buttercream and French Buttercream!

egg whites granulated sugar unsalted butter espresso powder hot water hazelnut extract


swiss meringue


STEP 1: Whisk egg whites and sugar over a double boiler. When the sugar is fully dissolved, beat the mixture in a stand mixer on medium-high speed, until stiff peaks form.

STEP 2: Combine hot water with espresso powder & set aside to cool.

STEP 3: Add softened butter to the meringue, 2 Tbsp at a time & beat until combined. Add the espresso mixture & hazelnut extract & mix until fully combined.

egg yolks granulated sugar water unsalted butter espresso powder vanilla bean paste


french meringue


STEP 1: Place sugar & water in a saucepan & swirl until sugar is fully immersed in water. Place over medium heat until sugar dissolves & comes to a gentle simmer.

STEP 2: In the bowl of a stand mixer with the whisk attachment, beat eggs on high speed, then lower to medium speed & slowly drizzle in the hot sugar syrup.

STEP 3: Turn the mixer up to high speed and let it whip until the yolk mixture is very pale and fluffy and is cool to the touch or no longer warm.

STEP 4: Turn the mixer to medium speed & add 2 Tbsp of butter at a time, mixing until each chunk is fully combined.

STEP 5: Scrape the sides and bottom of the bowl & turn the mixer up to high speed for 2 minutes.

STEP 6: Dissolve espresso powder in equal amounts water and add it with the vanilla to the buttercream. Mix until combined.

Click the link below for the full recipe!