Shelly's Recipe

ESPRESSO BUTTERCREAM FROSTING

Category: Frostings/Glazes/Fillings/Toppings

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.