I love how my Raspberry Buttercream Frosting – Italian Meringue Style turned out. In fact, the Italian Meringue style is now my favorite method to use in making my frosting. Hands down delicious! This is what I had been looking for in a frosting. Something smooth , creamy and not sweet at all.

This is why I am so excited to make another variation of frosting using Italian method. Perfect timing, I am planning to make my Cafe Mocha Cupcake and what better frosting to use than Mocha Buttercream Frosting.

Absolutely delicious! If you are a coffee lover, you will love this even more. I am not a coffee lover, that is why I am enjoying coffee in my desert instead. I cannot wait to share this recipe with you, so let’s get started!

Ingredients:

Big Batch:

• 110 grams egg whites
• 33 grams water
• 195 grams granulated white sugar
• 1 lb unsalted butter (room temperature)

Small Batch:

• 67 grams egg whites (approximately  1-2 eggs)
• 16 grams water
• 97 grams granulated white sugar
• 1/2 cup unsalted butter (room temperature)
• 1 tbsp Espresso powder ( You can use more or less, depending on how strong you want the coffee flavor)

Flavoring Variations:

• Vanilla: Add 1 tsp Vanilla Extract
• Raspberry: Add 2 tbsp Fresh Raspberry Puree – To make the puree, mashed the fresh raspberry in a strainer and used the extract. Discharge the seeds.

Bring to a boil

Transfer

Whisk egg whites

Transfer in measuring cup and gradually pour into whisked egg whites

Whisk egg whites until smooth and stif peaks

Add room temperature butter

Instructions:

1. Pour the egg whites into a bowl and turn mixer on medium high-speed.
2. While this is mixing, pour water and sugar into a small sauce pan and put on medium heat. Once the syrup temperature in the sauce pan reaches 100C/212F, increase the mixer speed to high.When syrup reaches 121C/250F, remove the sauce pan from the heat.
3. Reduce the speed of the  mixer to medium and slowly pour the syrup. Pour the syrup down the side of the bowl to avoid splashing when it hits the whisk.
4. Leave the mixture running for another 5 minutes, this will allow the mixture to cool.
5. After 5 minutes, slowly start adding small  pieces of the butter until all the butter has been incorporated into the meringue.
6. Add espresso powder and let the mixer run for another 10 minutes.

There you go! Creamy and fluffy mocha buttercream frosting for your cakes and cupcakes.

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