Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes Coffee Buttercream By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on February 10, 2021 Print Share Share Tweet Pin Email Photo: Bryan Gardner Prep Time: 25 mins Total Time: 25 mins Yield: 8 cups Flavored with instant espresso powder, this lively frosting goes especially well with chocolate desserts, whether it's a simple batch of cupcakes or Martha's next-level Chocolate Meringue Cake with Coffee Buttercream. Ingredients 3 tablespoons instant espresso powder ¼ cup hot water 10 large egg whites 2 ½ cups sugar ½ teaspoon coarse salt 2 pounds (8 sticks) unsalted butter, cut into pieces, room temperature Directions In a small bowl, dissolve espresso powder in hot water; set aside. In the heatproof bowl of an electric mixer, combine egg whites, sugar, and salt. Set the bowl over a pan of simmering water. Whisk constantly until sugar has dissolved and whites are hot to the touch, 3 to 5 minutes. Transfer mixture to the bowl of an electric mixer fitted with the whisk attachment and mix on low speed, gradually increasing to high speed, until stiff, glossy peaks form, about 10 minutes. With machine running on low speed, add butter to the egg whites, beating until smooth. Add the espresso mixture and continue beating until incorporated. Print