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Print This Delicious Espresso Buttercream Frosting Cake Recipe

Espresso Buttercream Frosting and Filling Recipe

Instant espresso powder and chocolate combined with creamy butter creates this wonderfully delicious frosting and filling. Great as a filling between layers as well for frosting the whole cake.
A wonderful espresso frosting for our Three Layer Chocolate Cake.

6 Egg yolks
1 cup Sugar
1/3 cup Water
4 tsp Instant espresso coffee powder
1 1/2 cups Unsalted butter, softened
1/4 cup Semisweet chocolate pieces, melted and cooled

Oven Temp ~
Baking Time ~
Pan Type ~ mixing bowl

Beat egg yolks with electric mixer till thick and lemon colored, set aside.

In a medium saucepan combine the sugar, water and coffee powder, bring to boiling, stirring till dissolved. Cook over medium high heat. Stir constantly, till mixture reaches soft-ball stage (236F).

Quickly pour the hot mixture in a steady stream over egg yolks, beating constantly on high speed. Continue beating till mixture is thick and smooth. Cool for 15 minutes.

Meanwhile, beat the unsalted butter till light and fluffy. Next add fluffy butter, 1 tablespoon at at time, into cooled yolk mixture. Cover and chill Espresso Buttercream Frosting for 30 minutes or until stiff enough to spread.

Stir semisweet chocolate pieces into 1/2 cup of espresso frosting, use this for the very top of cake.

Frosting for 1 Cake
Nutrition facts:
Serving Size 50 g
Calories 241
Calories from Fat 184
Total Fat 20.5g 32%
Saturated Fat 12.4g 62%
Cholesterol 133mg 44%
Sodium 135mg 6%
Total Carbohydrates 14.2g 5%
Sugars 14.0g
Protein 1.3g
Vitamin A 13% • Vitamin C 0% • Calcium 1% • Iron 2%



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stars based on User Comments

GO AHEAD AND BAKE,

Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?

Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.

Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.

And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!

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Tips for Healthy Homemade Cakes

When Baking with Butter:

Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When Mixing Cake Batter:

You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake Flour:

Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.

Green Food:

The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!