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Espresso Buttercream Frosting Recipe

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

Oven Temp ~
Bake Time ~
Pan Type ~ medium sauce pan

Beat egg yolk with electric mixer till thick and lemon colored; set aside. In a medium saucepan combine sugar, water, and coffee powder, bring to boiling, stirring till dissolved.
Cook over medium high heat, stirring constantly, untill 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 until mixture is thick and smooth. Cool for 15 minutes.

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

Stir semisweet chocolate pieces into 1/2 cup of the Espresso Buttercream frosting.
Using this espresso buttercream frosting as the topping for the chocolate cake recipe.


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Cake History
The original origins of cakes started back over 2000 years ago. The exact date is unknown because it undetermined what ingredients would make up a real cake.

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