Coffee Butter Cream
- Total Time
- 10 minutes, plus refrigeration
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Ingredients
- 2tablespoons powdered instant coffee
- 1cup egg whites, about
- 8large eggs
- 1pound confectioners' sugar
- 1pound unsalted butter, at room temperature
Nutritional analysis per serving (20 servings)
287 calories; 20 grams fat; 12 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 23 grams carbohydrates; 0 grams dietary fiber; 22 grams sugars; 4 grams protein; 52 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Dissolve the instant coffee in two tablespoons of boiling water. Set aside.
- Step 2
In the top of a double boiler over simmering water, beat the egg whites and confectioners' sugar just until the mixture is slightly warmed, creamy and smooth. The temperature should not exceed 90 degrees on a candy thermometer. Remove from the heat.
- Step 3
Continue beating until the mixture has cooled and is thick and white.
- Step 4
Add the butter, a little at a time, and continue beating. The mixture will look as if it is about to separate. Continue beating until the butter is well incorporated and the mixture becomes smooth.
- Step 5
Fold the coffee into the butter cream. Beat thoroughly. Cover and chill.
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