UPDATE: Upon further research, I have to add a few notes. First of all, this is not an Italian Meringue Buttercream, but rather a combination of an Italian meringue AND a French Mousseline Buttercream. An Italian meringue requires the use of solely egg whites that are whipped and cooked with a hot sugar syrup. A French mousseline uses only egg yolks that are whipped and cooked with a hot sugar syrup. And little did I know, a French mousseline buttercream is considered the most difficult type of buttercream to master. I suppose if I knew that before it may have been more intimidating and possibly a more formidable challenge. But I still stand by my previous assertions that this mocha buttercream can be prepared by any amateur baker (myself included). My vlog and step-by-step instructions make it that much easier. If any readers of this blog attempts this recipe, please let me know how it turns out!Crazy Delicious Mocha Buttercream Frosting
Recipe adapted from The Essential Baker by Carole Bloom
Ingredients for more than enough to frost a three-layer 8-inch cake
2 large eggs, at room temperature
2 large egg yolks, at room temperature
1 1/2 cups granulated sugar
1/2 cup water
1/4 tsp cream of tartar
2 cups (4 sticks) unsalted butter, softened
6 oz bittersweet and dark chocolate, melted and cooled
2 tsp instant coffee powder
1 tbsp boiling water
1) Place the candy thermometer in a small sauce pan. Bring the water, cream of tartar, and 1 1/4 cups of sugar to a boil over medium-high heat until it reaches a temperature of 242F. This will take several minutes. In the meantime, place the eggs, yolks, and 1/4 cup sugar in a mixer and whip until the volume has quadrupled.
2) Once the sugar is ready, transfer to a heated cup with a spout. Gradually pour this sugar syrup into the mixer while it is in motion on slow. Allow the egg and sugar mixture to beat on medium-high speed until cooled, approximately eight minutes.
3) Add the butter 2 tbsp at a time. It may appear curdled, but continue mixing and it will smooth out. Stop the mixer when it is smooth and silky.
4) Dissolve the coffee powder in the water. Add to melted chocolate while everything is still hot. If you fail to do so while everything is at the same temperature, the addition of hot coffee to cooled chocolate will result in seizing, making it unusable.
5) Add the mocha mixture (that has been cooled) to the buttercream. Now it is ready for use to ice the cake.