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Coffee and Mocha Buttercreams

Coffee and Mocha Buttercreams Recipe

  • 2 cups sugar, divided
  • 3/4 cup water
  • 6 large egg whites at room temperature 30 minutes
  • 2 tablspoons plus 1 teaspoon instant-espresso powder
  • 1 tablspoon pure vanilla extract
  • 1/2 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 6 sticks (1 1/2 pounds) unsalted butter, cut into tablspoon pieces and softened
  • 6 ounces fine-quality 60%-cacao bittersweet chocolate, melted and cooled to lukewarm
  • Equipment: a candy thermometer; a stand mixer fitted with whisk attachment
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