CarrieBakes
Posted 8 Nov 2017 , 10:09pm
post #1 of 4
I need to add coffee flavor to a batch of my favorite buttercream, but I'm not sure the best way to go about it. I use Lauren Kitchens style "swiss meringue" buttercream, whereby you whip pasteurized egg whites with powdered sugar and then mix in your butter and vanilla. I've considered dissolving some espresso powder into a small amount of water and adding it at the end, but would it incorporate correctly? I also have some Lor-Ann coffee emulsion that I've never used and I was thinking I could replace half of the vanilla with that, maybe? Any help would be much appreciated! :)
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