Mocha Italian Meringue Buttercream

Silky smooth IMBC with a hint of coffee and chocolate. I love this buttercream on chocolate cake or yellow cake. It would be extra good garnished with chocolate shavings, chocolate covered coffee beans, or even caramel drizzle.

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1 cup granulated sugar, divided
1/4 cup water
1/2 cup egg whites
1 pound unsalted butter
1 teaspoon pure vanilla extract
4 oz melted chocolate
1 tablespoon instant coffee granules


In a heavy saucepan heat 3/4 cup sugar with water on high heat until it reaches 238*F.

Simultaneously whip egg whites with remaining 1/4 cup sugar until they reach medium stiff peaks.

Pour 238*F sugar syrup into whipped egg whites with the mixer on medium speed. Pour syrup in the space between the whisk and the side of the bowl, careful to avoid each.

Whip until mixture reaches room temperature, approximately 10 minutes.

Add butter one tablespoon at a time, scraping the sides of the bowl as necessary.

Add instant coffee to melted chocolate, add mixture to buttercream. Add vanilla a mix to incorporate.


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