I made a chocolate buttercream and the recipe calls for espresso powder. No grocery store in town sells it and I'm in a time crunch so I couldn't order it online and wait for it to come; so I used ground espresso. I read countless forums on the substitution and it sounded like I'd be OK doing this. However, my buttercream tastes like coffee. :( Is there anyway to save it? If I add extra cocoa powder will it do the trick?? Please help! Thank you in advance!!
It's hard to say. Maybe over time some of the coffee flavor will dissapate? I certainly would try adding extra cocoa powder. W/o knowing how strong the coffee flavor is it's hard to say if or how much will help.
Thank you. I appreciate it!
It's been my experience that mocha buttercream using espresso (powder or ground beans) will intensify as it sits. If the flavor is too strong, can you make another batch w/o espresso and mix the two?