Reviews
Add Rating & Review
Back to Mocha Buttercream for Mocha Majolica
All Reviews for Mocha Buttercream for Mocha Majolica
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Gallery
Recipe Summary
Yield: Makes 3 cups
Ingredients
Ingredient Checklist
1 1/4 cups sugar
1/3 cup water
5 large egg whites
Pinch of cream of tartar
1 pound (4 sticks) unsalted butter, cut into small pieces
8 ounces semi- or bittersweet chocolate
1 tablespoon instant-espresso granules
1 teaspoon hot water
Cook's Notes
If icing becomes too soft for piping, stir over ice water to stiffen. If it’s been stored in the refrigerator, bring it back to room temperature and rewhip.
Gallery
Recipe Summary
Yield: Makes 3 cups
Gallery
Recipe Summary
Yield: Makes 3 cups
Recipe Summary
Yield: Makes 3 cups
Yield: Makes 3 cups
Makes 3 cups
Ingredients
Ingredients
- 1 1/4 cups sugar
- 1/3 cup water
- 5 large egg whites
- Pinch of cream of tartar
- 1 pound (4 sticks) unsalted butter, cut into small pieces
- 8 ounces semi- or bittersweet chocolate
- 1 tablespoon instant-espresso granules
- 1 teaspoon hot water
Directions
In a small saucepan over medium heat, bring sugar and water to a boil. Continue to boil until syrup reaches soft-ball stage, 238 degrees on a candy thermometer.
Meanwhile, beat egg whites on low speed until foamy. Add cream of tartar, and beat on medium high until stiff but not dry.
With mixer running, pour syrup into egg whites in a steady stream and beat on high speed until steam is no longer visible, about 3 minutes. Add butter bit by bit. After all the butter has been added, beat for 3 to 5 minutes, until smooth and spreadable. If the icing looks curdled at any point during the beating process, don’t panic: keep beating and it will smooth out.
Melt and cool chocolate. Stir into the beaten buttercream, along with the instant-espresso granules dissolved in hot water.
Cook's Notes
If icing becomes too soft for piping, stir over ice water to stiffen. If it’s been stored in the refrigerator, bring it back to room temperature and rewhip.
Cook’s Notes
If icing becomes too soft for piping, stir over ice water to stiffen. If it’s been stored in the refrigerator, bring it back to room temperature and rewhip.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Mocha Buttercream for Mocha Majolica
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Mocha Buttercream for Mocha Majolica
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
