Coffee Buttercream Cake

Name: Coffee Buttercream Cake
Prep time: 1 hr 15 min
Cook time: 15 min
Total time: 1 h 30 min
Yield: 6 servings
Cuisine: French
Ingredients: Buttercream Frosting; 250 g butter; 100 g sugar; 100 g egg white; 50 g sugar; 0.5 count lemon, juiced; 30 g syrup; 2 tbsp. coffee liquid; Cake; 10 count egg yolk; 90 g water; 85 g vegetable oil; 120 g cake flour; 30 g cocoa powder; 5 g baking soda; 1 pinch salt; 10 count egg white; 145 g sugar; 4 g cream of tartar

Chef Ma shows you simple tips on making perfect coffee buttercream frosting. Pipes beautifully – perfect for decorating cakes and cupcakes!

Chef Ma

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Recipe

PRE TIME: 1 hr 15 min

COOKING TIME: 15 min

TOTAL TIME: 1 hr 30 min

6 SERVING

Ingredients:

Buttercream Frosting
250 g butter
100 g sugar
100 g egg white
50 g sugar
0.5 count lemon, juiced
30 g syrup
2 tbsp. coffee liquid
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10 count egg yolk
90 g water
85 g vegetable oil
120 g cake flour
30 g cocoa powder
5 g baking soda
1 pinch salt
10 count egg white
145 g sugar
4 g cream of tartar

Directions:

[Buttercream Frosting] Step 1

In the bowl, beat butter and sugar at medium speed until pale and fluffy.

[Buttercream Frosting] Step 2

In the bowl of a stand mixer, add egg white, sugar, lemon juice, syrup, coffee liquid and mix until the mixture is whipped and fluffy.

[Buttercream Frosting] Step 3

Add the butter mixture to the egg white mixture. Mix well until it’s fully incorporated.

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Preheat oven to 350°F (175°C).

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Egg white mixture: in a large bowl, add the egg whites, sugar, and tartar powder, and beat until you see hard peaks when lifting the mixer up.

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Egg yolk mixture: in another large bowl, whisk egg yolk, water, vegetable oil until evenly combined. Then add cake flour and baking powder, salt, and whisk to make sure there are no lumps.

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Take about ¼ of the egg whites and fold them into the egg yolk mixture, then repeat with the remaining egg whites until the batter is evenly combined.

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