Coffee Butter Cream

Name: Coffee Butter Cream
Total time: 10 min
Yield: 8 cups
Ingredients: 2 tablespoons powdered instant coffee; 1 cup egg whites, about; 8 large eggs; 1 pound confectioners' sugar; 1 pound unsalted butter, at room temperature

By Marian Burros

Total Time: 10 minutes, plus refrigeration
Rating: 4(19)
Comments: Read comments

Featured in: THE NEW FORMALITY; Apres Opera

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Ingredients

Yield:8 cups

2tablespoons powdered instant coffee
1cup egg whites, about
8large eggs
1pound confectioners' sugar
1pound unsalted butter, at room temperature

Ingredient Substitution Guide

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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.