Classic French Coffee Buttercreamclassic-French-Coffee-Buttercreameaster Coconut Cakelemony Carrot Cake

In a small bowl, combine instant espresso and boiling water; stir together to dissolve espresso. Set aside to cool to room temperature.Strain the egg yolks plus yolk from the whole eggs through a fine mesh strainer. Using a rubber spatula, strain and press the yolk through the strainer to separate any attached egg white fibers.In a large bowl of an electric stand mixer fitted with the whisk attachment combine the separated egg whites and strained egg yolks. Whisk on medium high speed for 5 to 8 minutes until the eggs become thick and lemon colored and drop in ribbons when the beater is lifted. Tip: continue beating the eggs until the sugar syrup is cooked.Meanwhile, in a medium size heavy saucepan combine sugar and ½ cup water. Heat over medium heat, stirring constantly with a rubber spatula or wooden spoon, until the sugar is completely dissolved. Stir gently to avoid splashing the mixture onto the sides of the pan.When the syrup looks clear increase the heat to medium high and bring to a boil, without stirring, until the syrup reaches a temperature of 238 degrees F, a soft-ball stage, using a candy or instant read thermometer to gauge the temperature. While the syrup is cooking, wash away any sugar crystals that form on the sides of the pan by wiping upwards with a damp pastry brush so the sugar crystals don’t fall back into the syrup. Immediately remove pan from the heat. Optional: As soon as the syrup reaches 238 degrees F. immediately remove from the heat and pour the syrup into a glass measuring cup to stop the cooking. Be Careful, the sugar is extremely hot and will burn your skin if you touch it.Quickly, as soon at the sugar syrup is done cooking, stop the mixer, pour a small amount of syrup into the beaten egg yolks, immediately turn the mixer on to high speed and beat for 5 to 10 seconds still using the whisk attachment. Turn the mixer off again, pour a little larger amount of syrup in the eggs, and immediately turn the mixer on to high speed for 5 to 10 seconds. Continue with the remaining syrup. Tip: You want to work quickly as the sugar starts to harden and thicken pretty quickly. Don’t allow any syrup to pour onto the whisk as it will spin the syrup around the sides of the bowl.Once all the sugar has been added to the eggs, continue beating the mixture at high speed, about 5 minutes longer, or until the mixture is cool. Tip: Touch the mixture and make sure it has cooled to room temperature. Also the outside of the bowl should feel cool to the touch.Stop the mixer, remove the whisk and attach the paddle. With the mixer on medium speed add the butter, about 2 tablespoons at a time and mixing 20 to 30 seconds after each addition. While adding the butter, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. The Buttercream may look curdled after the butter is added, but it will become smooth as you continue to beat it. Add the vanilla and cooled espresso mixture and continue beating on medium-high speed until the Buttercream is thick and smooth, about another 3 to 5 minutes.Buttercream should be used immediately, or refrigerate or freeze until needed.