Coffee Butter Cream
Published October 25, 1986
- Total Time
- 10 minutes, plus refrigeration
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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
Nutritional analysis per serving
26 grams carbs; 137 milligrams cholesterol; 319 calories; 7 grams monosaturated fat; 1 gram polyunsaturated fat; 13 grams saturated fat; 23 grams fat; 57 milligrams sodium; 5 grams protein; 25 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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.
Private Notes