Coffee Buttercreams for Mocha Cake
Use this recipe when making our Mocha Cake.
- Yield: Makes about 15 cups
Photography: Jose Manuel Picayo Rivera
Source: Martha Stewart Weddings, Spring 2006
- 6 large eggs, separated
- 1 1/2 cups sugar
- 2 cups whole milk
- 1 teaspoon pure vanilla extract
- 6 cups (12 sticks) unsalted butter, softened
- 1 1/2 teaspoons and 13 tablespoons coffee extract
Follow instructions for Vanilla Buttercream. Transfer 2 1/2 cups buttercream to a bowl; beat in 1 1/2 teaspoons coffee extract for light-coffee buttercream. For dark-coffee buttercream, beat 13 tablespoons coffee extract into buttercream remaining in the mixer.