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!
- 110 grams egg whites
- 33 grams water
- 195 grams granulated white sugar
- 1 lb unsalted butter (room temperature)
- 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)
- 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.
- Pour the egg whites into a bowl and turn mixer on medium high-speed.
- 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.
- 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.
- Leave the mixture running for another 5 minutes, this will allow the mixture to cool.
- After 5 minutes, slowly start adding small pieces of the butter until all the butter has been incorporated into the meringue.
- 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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Try it and let me know how it goes. Feel free to share this recipe and let’s get the community baking.