espresso swiss meringue buttercream

I am sorry, but I really am not a fan of American buttercreams.

Too sweet, too difficult to handle and can’t last very long in the hot and humid weather here.

ARGH.

So whenever I want to frost cupcakes, I will make swiss meringue buttercream (SMBC). They take more effort to make, but the end results are always worth it. So many readers have written to me to tell me that once they have made a SMBC, they can never go back to American buttercream again.

That’s exactly how I feel too.

Today I am sharing a post on how to make an Espresso Swiss Meringue Buttercream. I used it to frost a batch of Chocolate Macchiato Nutella Cupcakes.

It truly was a bite of heaven!!

Here are the pictorial instructions on how to make this buttercream.

To start, combine the Kahlua and espresso powder and stir over low heat until the mixture is warm. Set this aside.

Cut the butter into cubes and leave it on the kitchen counter. By the time you are ready to add this to the buttercream, the consistency should be just right.

Into a heat-proof bowl set over a ban marie, add egg whites and sugar. Whisk until the sugar has completely dissolved.

You can rub the mixture between your thumb and finger. If it no longer feels gritty, it is ready.

Transfer the mixture into a mixing bowl. Whisk on high speed until stiff peaks form. The bowl MUST feel cool to the touch.

Note:I didn’t change to a paddle before doing this because I was testing a theory that a friend had told me. I still feel that the buttercream yields a more even result when the paddle is used, so do change to a paddle before you add the butter!

Add the butter, 4 cubes at a time, all the while still whisking on high speed until all the butter has been added.

The mixture will appear to be curdled. Don’t panic. Just. Keep. Whisking.

Add the vanilla bean paste (use vanilla extract if you do not have bean paste) and the Kahlua/espresso mixture.

Once the mixture has come together, the buttercream is done.

The buttercream can be used immediately, or stored in the fridge for up to 5 days. It can also be kept frozen for up to 3 months, but thaw completely in the fridge before using. Once you have placed the buttercream in the fridge/freezer, make sure you whisk it again before use.

Espresso Swiss Meringue Buttercream
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Ingredients
  1. ΒΌ cup (60ml) Kahlua
  2. 3 tablespoons (15g) instant espresso - I used Illy Ground Espresso Coffee, Dark Roast
  3. 5 egg whites
  4. β…” cup (150g) caster sugar
  5. 4 sticks (450g) unsalted butter, softened
  6. 1 teaspoon (5ml) vanilla paste (can be replaced with vanilla extract)
Instructions
  1. To start, combine the Kahlua and espresso powder and stir over low heat until the mixture is warm. Set this aside.
  2. Cut the butter into cubes and leave it on the kitchen counter. By the time you are ready to add this to the buttercream, the consistency should be just right.
  3. Into a heat-proof bowl set over a ban marie, add egg whites and sugar. Whisk until the sugar has completely dissolved. You can rub the mixture between your thumb and finger. If it no longer feels gritty, it is ready.
  4. Transfer the mixture into a mixing bowl. Whisk on high speed until stiff peaks form. The bowl MUST feel cool to the touch.
  5. Add the butter, 4 cubes at a time, all the while still whisking on high speed until all the butter has been added.
  6. The mixture will appear to be curdled. Don't panic. Just. Keep. Whisking.
  7. Add the vanilla bean paste (use vanilla extract if you do not have bean paste) and the Kahlua/espresso mixture.
  8. Once the mixture has come together, the buttercream is done.
Notes
  1. The buttercream can be stored in air-tight containers and left at room temperature overnight, in the fridge for 3 weeks and in the freezer for up to 3 months. If chilled or frozen, thaw in the fridge and bring to room temperature before whisking the cream to buttercream consistency before using.
  2. Swiss Meringue buttercream can be used to frost cakes/cupcakes in advance and the cakes/cupcakes can be left in an air-conditioned room. The buttercream will hold.
  3. Swiss Meringue buttercreams must be eaten at room temperature.
  4. You can add any food coloring to the buttercream then whisk to incorporate.
  5. If the buttercream looks like it had curdled, just keep mixing and it will come together and become smooth.
  6. If the buttercream is too runny, place it in the fridge for about 10-15 minutes, then continue mixing.
Adapted from sugarandsnapshots
Adapted from sugarandsnapshots
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/




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