Coffee Infused Brown Sugar Buttercream
Indulge in the luxurious taste of Coffee Infused Brown Sugar Buttercream, a decadent buttercream frosting that combines the rich, robust flavor of super-strong cold brew coffee with the delightful sweetness of brown sugar. This delightful treat is not just a simple frosting; it serves as a perfect complement to cakes, cupcakes, and cookies, elevating your dessert to gourmet status. With a deep caramel undertone from the brown sugar and the airy texture of expertly whipped meringue, this frosting is sure to impress at any celebration. Perfect for coffee lovers, this buttercream is worth every effort and makes a standout addition to any dessert table.
N/A
Servings
633
Calories
7
Ingredients
Ingredients
coarse-ground coffee beans
1/2 cup (coarsely ground)
water
2 cups (for cold brew)
brown sugar
1 1/3 cups (packed)
large egg whites
4 (at room temperature)
cream of tartar
1 pinch (optional)
unsalted butter
2 cups (softened at room temperature)
vanilla extract
2 teaspoons
Instructions
1
Begin by preparing your cold brew coffee. Place the coarsely-ground coffee beans in a lidded container, add 2 cups of water, and stir to ensure the beans are fully saturated. Cover the container and let it steep in the refrigerator or at room temperature for at least 8 hours, preferably overnight. Once ready, strain the mixture using a cheesecloth or clean dish towel, discarding the used grounds and setting the cold brew aside.
2
In a small bowl, if using powdered egg whites, combine them with 14 tablespoons of your prepared cold brew. Whisk gently until no lumps remain, then pour this mixture into your stand mixer bowl and set aside.
3
In a large, deep saucepan, combine 1/2 cup of cold brew and 1 1/3 cups of brown sugar. Use a pastry brush dipped in water to wash down any sugar crystals clinging to the sides of the pan as the mixture heats. Place the saucepan over medium heat, stirring occasionally until the sugar dissolves, then bring to a boil.
4
As the syrup approaches a boil, reduce the heat to low, insert a candy thermometer into the syrup, and continue boiling. Keep a close eye on the thermometer as you proceed to the next step.
5
Using the whisk attachment of your stand mixer, begin whipping the egg whites until they are frothy. If using, add a pinch of cream of tartar to help stabilize the meringue during whipping.
6
As the sugar syrup approaches 240°F, increase the speed of the mixer to high until stiff peaks form in the egg whites. If the whites reach stiff peaks before the syrup is ready, reduce the speed to low and keep mixing until the syrup is at temperature.
7
Once the syrup reaches 240°F, remove it from the heat. Carefully pour the hot syrup down the side of the mixing bowl into the egg whites, avoiding direct contact with the whisk to prevent spattering. Pour steadily until all the syrup is incorporated, then continue beating until the meringue is light, fluffy, and holds its shape, approximately 3-5 minutes.
8
If the meringue is still warm, chill it in the refrigerator or freezer for 10-15 minutes until cool to the touch.
9
Once cooled, switch to the paddle attachment on your stand mixer. With the mixer on low speed, begin adding the softened unsalted butter 1/4 cup at a time, beating well after each addition until fully incorporated. Once all the butter is added, increase the speed to medium and continue to beat until the buttercream is light and fluffy. If the mixture appears soupy or curdled, keep mixing until it transforms into a realistic light cloud of buttercream.
10
Finally, mix in the 2 teaspoons of vanilla and any additional coffee grounds, if desired, at low speed until well incorporated.
11
Use immediately to frost your favorite desserts, or store in an airtight container in the refrigerator for up to 2 weeks. Before using, bring to room temperature and briefly beat until smooth.
Nutrition Information
50g
Fat
67g
Carbs
1.7g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Coffee Infused Brown Sugar Buttercream?
It is a decadent buttercream frosting that combines super-strong cold brew coffee with brown sugar and a meringue base.
How do I prepare the cold brew for this recipe?
Mix 1/2 cup of coarse-ground coffee beans with 2 cups of water, stir, and steep in the refrigerator or at room temperature.
How long should the coffee steep?
The coffee should steep for at least 8 hours, though overnight is preferred for the best flavor.
Can I use powdered egg whites?
Yes, if using powdered egg whites, combine them with 14 tablespoons of the prepared cold brew and whisk until smooth.
What is the first step in making the sugar syrup?
Combine 1/2 cup of cold brew and 1 1/3 cups of brown sugar in a deep saucepan over medium heat.
How do I prevent sugar crystals from forming in the syrup?
Use a pastry brush dipped in water to wash down any sugar crystals clinging to the sides of the pan as the mixture heats.
To what temperature should the sugar syrup be boiled?
The sugar syrup needs to reach 240°F on a candy thermometer.
When should I add the cream of tartar?
Add a pinch of cream of tartar when you begin whipping the egg whites to help stabilize the meringue.
What consistency should the egg whites reach?
The egg whites should be whipped until they form stiff peaks.
How do I add the hot syrup to the egg whites?
Carefully pour the hot syrup steadily down the side of the mixing bowl into the egg whites while the mixer is running.
How long should I beat the meringue after adding the syrup?
Continue beating for approximately 3-5 minutes until the meringue is light, fluffy, and holds its shape.
What should I do if the meringue is still warm?
Chill the meringue in the refrigerator or freezer for 10-15 minutes until it is cool to the touch.
Which mixer attachment is used for adding butter?
Switch to the paddle attachment once the meringue has cooled and you are ready to add the butter.
How much butter is required for this recipe?
The recipe calls for 2 cups of softened unsalted butter.
How should the butter be incorporated?
Add the softened butter 1/4 cup at a time on low speed, beating well after each addition.
What if the buttercream looks curdled or soupy?
Keep mixing at medium speed until the mixture transforms into a light, fluffy cloud of buttercream.
Can I add more coffee flavor at the end?
Yes, you can mix in additional coffee grounds at low speed along with the vanilla if desired.
How much vanilla extract is used?
The recipe requires 2 teaspoons of vanilla extract.
How long can I store this buttercream?
It can be stored in an airtight container in the refrigerator for up to 2 weeks.
How do I prepare refrigerated buttercream for use?
Bring the frosting to room temperature and briefly beat it until it becomes smooth again.
What desserts does this frosting pair well with?
It is a perfect complement to cakes, cupcakes, and cookies.
What is the calorie count for this recipe?
This recipe contains approximately 633 calories.
How much fat is in the buttercream?
There are 50g of fat per serving.
What are the carbohydrate and protein values?
The recipe contains 67g of carbohydrates and 1.7g of protein.
How many ingredients are in this recipe?
There are a total of 7 ingredients.
Does the recipe use salted or unsalted butter?
The recipe specifically calls for unsalted butter softened at room temperature.
How much brown sugar is needed?
You will need 1 1/3 cups of packed brown sugar.
What type of coffee beans should I use?
Use coarsely-ground coffee beans to create the cold brew base.
How many egg whites are required?
The recipe uses 4 large egg whites at room temperature.
Is this recipe suitable for coffee lovers?
Yes, it is designed specifically for coffee lovers, offering a rich and robust gourmet flavor profile.