Name: Coffee and Mocha Buttercreams
Cook time: 25 min
Total time: 50 min
Yield: Makes about 5 cups coffee-flavored and 2 1/2 cups mocha flavored
Ingredients: 2 cups sugar, divided; 3/4 cup water; 6 large egg whites at room temperature 30 minutes; 2 tablspoons plus 1 teaspoon instant-espresso powder; 1 tablspoon pure vanilla extract; 1/2 teaspoon cream of tartar; 1/4 teaspoon salt; 6 sticks (1 1/2 pounds) unsalted butter, cut into tablspoon pieces and softened; 6 ounces fine-quality 60%-cacao bittersweet chocolate, melted and cooled to lukewarm; Equipment: a candy thermometer; a stand mixer fitted with whisk attachment; a stand mixer fitted with whisk attachment

How to make frosting lemon buttercream whipped in a stand mixer.

Photo by Chelsea Kyle, food styling by Katherine Sacks

This is called a meringue buttercream because its foundation is egg whites, not the more traditional yolks. That makes it very light, satiny, and easy to spread—a plus if you're making a many-layered cake like the one in the preceding recipe. The base for this buttercream yields two different-flavored frostings: espresso coffee and bittersweet-chocolate mocha.

Cooks notes:

•If buttercream looks soupy after some butter is added, meringue is too warm: Chill bottom of bowl in an ice bath for a few seconds before continuing to beat in remaining butter.
•Buttercreams can be made 1 week ahead and chilled or 1 month ahead and frozen. Bring to room temperature (do not use a microwave), about 2 hours, and beat with an electric mixer until spreadable.
•The egg whites in this recipe are not fully cooked.

Recipe notes

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