Italian Meringue Style Mocha Buttercream Recipe

I love this recipe because it combines my obsession for coffee and chocolate into a silky-smooth espresso buttercream that’s perfect for any gourmand moment. Plus, the whole process of whipping and blending feels like a calming ritual, resulting in divine frosting that takes every dessert to the next level.

Italian Meringue Style Mocha Buttercream has a sinfully smooth, silky texture and, therefore, a mocha flavor that’s richer than rich. My recipe combines perfectly stiff egg whites with granulated sugar and a smidgen of cream of tartar for staying power.

Espresso powder and unsweetened cocoa powder put the mocha in the buttercream and make it sing when you slather it on cake. Creamy unsalted butter pairs beautifully with the egg whites and the sugars to give you a frosting that, despite what you might think when you look at it, is stiff enough to hold itself up.

Ingredients

• Granulated Sugar: Provides sweetness; primarily carbohydrate; essential for meringue structure.
• Egg Whites: Key for meringue; high in protein; adds volume and stability.
• Cream of Tartar: Stabilizes egg whites; ensures meringue firmness; slightly acidic.
• Unsalted Butter: Adds richness; creamy texture; fat content enhances flavor.
• Instant Espresso Powder: Intensifies chocolate flavor; adds coffee essence; energizing.
• Unsweetened Cocoa Powder: Adds chocolate flavor; contains antioxidants; balances sweetness.

Ingredient Quantities

• 1 cup (200g) granulated sugar
• 1/4 cup (60ml) water
• 4 large egg whites, room temperature
• 1/4 teaspoon cream of tartar
• 1/4 teaspoon salt
• 1 1/2 cups (340g) unsalted butter, room temperature, cut into tablespoon-sized pieces
• 2 teaspoons instant espresso powder
• 2 tablespoons hot water
• 1 teaspoon vanilla extract
• 1/4 cup (30g) unsweetened cocoa powder

Instructions

1. Dissolve the espresso powder in the water that is hot and set aside to cool.

2. In a saucepan, mix together the sugar and water. Place over medium heat and stir until the sugar is completely dissolved. Then, stop stirring and allow it to boil gently. You want your syrup to reach a temperature of 240°F (115°C) and to do so it will take about 10 minutes. If you don’t have a candy thermometer, the syrup will be ready if it threads and if the sugar mixture looks somewhat more viscous than it did right before it started to boil.

3. As the syrup heats, in a large, clean bowl, whisk the egg whites with the cream of tartar and salt at medium speed until soft peaks form.

4. When the syrup is at the right temperature, pour it very slowly into the egg whites, beating all the while at medium-high speed. It is important not to pour it directly onto the whisk, or else you risk making a mess.

5. Keep beating the blend until the bowl feels cool when you touch it and you arrive at shiny, stiff peaks.

6. Lower the mixer speed to medium-low and incorporate the butter, which should be at room temperature, adding it one piece at a time and mixing well between additions. At times, the mixture might look a bit curdled, but keep beating until you have a smooth mixture.

7. After incorporating all the butter and achieving a smooth, satiny mixture, introduce the espresso (which has been dissolved), the vanilla extract, and the cocoa powder. Beat these ingredients together until they are uniformly combined and the color is consistent throughout.

8. If the buttercream is too soft, place it for a short time in the refrigerator and then beat it to the right consistency.

9. Frost cakes or cupcakes as you please with the buttercream.

10. Keep any extras in an airtight container in the fridge for up to a week, and give it a re-whip before using it.

Equipment Needed

1. Measuring cups and spoons
2. Small bowl
3. Saucepan
4. Candy thermometer
5. Whisk
6. Large mixing bowl
7. Electric mixer with whisk attachment
8. Spatula
9. Airtight storage container

FAQ

• Q: Can I use a hand mixer instead of a stand mixer for this recipe?
  
  A: Yes, you can use a hand mixer, but it may require more time and effort to achieve the stiff peaks in the meringue.
• Q: What’s the purpose of cream of tartar in the meringue?
  
  A: Cream of tartar stabilizes the egg whites and helps them maintain their structure, leading to a more stable meringue.
• Q: Can I substitute the instant espresso powder with brewed coffee?
  
  A: Using brewed coffee would add too much liquid to the recipe. Stick to espresso powder dissolved in a small amount of water for the best flavor and consistency.
• Q: How can I fix a curdled buttercream?
  
  A: If your buttercream curdles, try warming the bowl slightly by placing it over a pot of steaming water, then give it a good mix until it comes together.
• Q: How should I store the mocha buttercream?
  
  A: Store it in an airtight container in the refrigerator for up to a week. Before using, let it come to room temperature and re-whip it for the best texture.
• Q: Can I freeze the buttercream?
  
  A: Yes, you can freeze it for up to 3 months. Thaw overnight in the refrigerator and re-whip before using.
• Q: How can I ensure my egg whites whip to stiff peaks?
  
  A: Make sure the bowl and beaters are clean and free of any grease, and that the egg whites are at room temperature for optimal volume.

Substitutions and Variations

For sugar in granular form: You may use sugar that has been ground to a finer texture.
For cream of tartar: Use 1/2 teaspoon of lemon juice or white vinegar instead.
To use instant espresso powder: Replace with regular instant coffee powder to yield a milder flavor.
To make cocoa powder without added sugar: Dutch-process the cocoa powder for a reduced acidity; this will yield a more flavorful product.

Pro Tips

1. Ensure Egg Whites Are Clean and At Room Temperature Make sure your mixing bowl and beaters are completely clean and free of any grease or yolk, as even a tiny amount can prevent egg whites from whipping properly. Room temperature egg whites will whip to a greater volume than cold ones.

2. Add Sugar Syrup Gradually and Carefully When adding the sugar syrup to the egg whites, it’s crucial to pour it down the side of the bowl in a thin, steady stream, avoiding the whisk. This method helps to incorporate the syrup smoothly without splattering, creating a stable meringue base.

3. Texture of Butter for Smooth Integration The butter should be soft but not melting—around 68-70°F (20-21°C)—for the best integration into the meringue. If the mixture starts to curdle slightly, don’t worry; keep mixing, and it will eventually smooth out.

4. Balancing Flavors If you prefer a stronger espresso flavor, you can increase the instant espresso powder slightly, but make sure it’s fully dissolved in the hot water first to prevent graininess. Start with half a teaspoon more and taste as you go.

5. Consistency Adjustments and Storage If the buttercream feels too soft after adding everything, a quick chill in the refrigerator will help it firm up before re-whipping. Conversely, if it’s too firm, let it sit at room temperature for a few minutes before re-whipping. Store any leftovers in an airtight container in the fridge, and always re-whip before using to restore its fluffy texture.