Classic Coffee Buttercream Frosting

Published March 1, 2000.

Why this recipe works:

We used whole eggs, whipped until airy, to give our coffee buttercream recipe a light, satiny-smooth texture that melts on the tongue.

We used whole eggs, whipped until airy, to give our coffee buttercream recipe a light, satiny-smooth texture that melts on the tongue.

less

Makes about 4 cups

The whole eggs, whipped until airy, give this buttercream a light, satiny-smooth texture that melts on the tongue.

Ingredients

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