COFFEE SWISS BUTTERCREAM

As you add the butter, the frosting will become loose, but will stiffen during beating. But, if after 15–20 minutes of total beating, the frosting doesn’t stiffen, chill it for about 20 minutes, then continue beating.

Makes 16 servings (about 2 cups) Total time: about 45 minutes

WHISK:

2 Tbsp. espresso powder 2 Tbsp. boiling water 1½ tsp. vanilla bean paste

HEAT:

3 egg whites ¾ cup granulated sugar

Pinch of salt 2 sticks unsalted butter

(16 Tbsp.), room temperature, cut into tablespoons

Whisk together espresso powder, water, and vanilla until espresso powder dissolves.

Heat egg whites, sugar, and salt in the bowl of a stand mixer over a pan of simmering water, whisking often

(do not let the bottom of the bowl touch the water) until sugar dissolves, mixture thickens, and registers 160°,

5–10 minutes.

Off heat, beat egg white mixture in a stand mixer fitted with the whisk attachment on medium-high speed until whites are stiff, glossy, and tripled in volume, 5–10 minutes, then cool to

80–90° (if not there already).

Add butter, one piece at a time, beating until incorporated before adding the next. (If frosting doesn’t stiffen, chill it in the refrigerator for

20 minutes, then resume beating.)

Beat in espresso mixture until combined. (Frosting can be made and stored in an airtight container in the refrigerator up to one week ahead; bring to room temperature and rewhip before using.)

Per serving: 145 cal; 12g total fat (7g sat); 31mg chol;

20mg sodium; 10g carb (0g fiber, 10g total sugars);

1g protein

You should be able to pick up the butter with your fingers. It should be tacky on the outside but still firm on the inside. If it’s too soft the frosting will become soupy; if it’s too hard, it won’t incorporate well.

A Swiss meringue starts with cooking sugar and egg whites over a pan of simmering water to 130–140°. For added stability and to ensure the eggs are cooked through, cook the meringue to 160°.

Be sure the meringue is stiff, glossy, tripled in volume, and cooled to 80–90° (check it with a thermometer) before you start adding the room-temperature butter, or the butter may melt.