Shelly's Recipe

COFFEE RUM BUTTERCREAM

Category: Frostings/Glazes/Fillings/Toppings

4 large egg whites
1 cup sugar
24 tablespoons (3 sticks or 1 1/2 cups) unsalted butter, softened
2 tablespoons espresso powder
2 tablespoons rum

1. Whisk the egg whites and sugar together in the bowl of an electric mixer. Set the bowl over simmering water (but don’t let the bottom of the bowl touch the water) and whisk gently until the sugar is dissolved and the egg whites are hot, about 3 minutes.

2. Attach the bowl to the mixer and whip with the whisk on medium speed until cooled, about 5 minutes. Switch to the paddles and beat in the softened butter a few small pieces at a time, and continue beating until the buttercream is smooth, about 6 – 10 minutes. While the buttercream is becoming smooth, dissolve the espresso powder in the rum in a small bowl. Once the buttercream is smooth, add the espresso mixture, a little at a time and beat until everything is smooth again.

3. Put the buttercream in a piping bag fitted with a large star tip. Pipe swirls of buttercream on the top of each cupcake and decorate as you like. Any leftover buttercream can be stored in the fridge for up to a week.