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Category: Frostings/Glazes/Fillings/Toppings
Prep Time: Cook Time: Total Time:
6 egg yolks
1 cup sugar
1/3 cup water
4 tsp instant espresso coffee powder
1 1/2 cups unsalted butter, softened
1/4 cup semi-sweet chocolate chips, melted and cooled
Beat yolk in a beater until thick and lemon colored; set aside. In a medium saucepan, combine next 3 ingredients; bring to boiling, stirring until dissolved. Cook over medium heat. Stir constantly until mixture reaches a soft-ball stage.
Quickly pour the hot mixture in a steady stream over yolks, beating constantly on high speed. Continue beating until mixture is thick and smooth. Cool 15 minutes.
Meanwhile, beat the butter until light and fluffy. Beat butter, 1 tbsp at a time, into the cool egg mixture. Cover and chill for 30 minutes or until stiff enough to spread. Fold in melted chocolate.
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ESPRESSO BUTTERCREAM FROSTING
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Category: Frostings/Glazes/Fillings/Toppings
Prep Time: Cook Time: Total Time:
6 egg yolks
1 cup sugar
1/3 cup water
4 tsp instant espresso coffee powder
1 1/2 cups unsalted butter, softened
1/4 cup semi-sweet chocolate chips, melted and cooled
Beat yolk in a beater until thick and lemon colored; set aside. In a medium saucepan, combine next 3 ingredients; bring to boiling, stirring until dissolved. Cook over medium heat. Stir constantly until mixture reaches a soft-ball stage.
Quickly pour the hot mixture in a steady stream over yolks, beating constantly on high speed. Continue beating until mixture is thick and smooth. Cool 15 minutes.
Meanwhile, beat the butter until light and fluffy. Beat butter, 1 tbsp at a time, into the cool egg mixture. Cover and chill for 30 minutes or until stiff enough to spread. Fold in melted chocolate.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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