Coffee Butter Cream


  • 2 tablespoons powdered instant coffee
  • 1 cup egg whites, about
  • 8 large eggs
  • 1 pound confectioners’ sugar
  • 1 pound unsalted butter, at room temperature
  • Nutritional Information
    • Nutritional analysis per serving (8 servings)

      717 calories; 50 grams fat; 30 grams saturated fat; 1 gram trans fat; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 57 grams carbohydrates; 55 grams sugars; 10 grams protein; 307 milligrams cholesterol; 129 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

8 cups


  1. Dissolve the instant coffee in two tablespoons of boiling water. Set aside.
  2. In the top of a double boiler over simmering water, beat the egg whites and confectioners’ sugar just until the mixture is slightly warmed, creamy and smooth. The temperature should not exceed 90 degrees on a candy thermometer. Remove from the heat.
  3. Continue beating until the mixture has cooled and is thick and white.
  4. Add the butter, a little at a time, and continue beating. The mixture will look as if it is about to separate. Continue beating until the butter is well incorporated and the mixture becomes smooth.
  5. Fold the coffee into the butter cream. Beat thoroughly. Cover and chill.

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