Whipped Espresso Buttercream

Name: Whipped Espresso Buttercream
Yield: Makes about 3½ cups
Cuisine: United States
Ingredients: 1½ teaspoons strong espresso (from a shot, or made from powdered espresso); 1 cup whole milk; ¼ cup sifted (all-purpose) flour; 1 cup granulated sugar; ½ pound (2 sticks) unsalted butter, at room temperature; 1 teaspoon pure vanilla extract; 1½ teaspoons strong espresso (from a shot, or made from powdered espresso)

Preparation info

Makes about
3½ cups

Difficulty
Easy

Appears in

Back in the Day Bakery Made With Love

By Cheryl Day and Griffith Day

Published 2015

About

Ingredients

¼ cup sifted (all-purpose) flour
1 cup whole milk
1½ teaspoons

Americas
United States
Dessert
Vegetarian

Method

Combine the flour, ¼ cup of the milk, the espresso, and vanilla in a small heavy saucepan and whisk until blended. Set the pan over medium heat and gradually add the remaining ¾ cup milk, whisking constantly,