As with all buttercreams, this one can be a bit tricky. If you add too much liquid, the butter can’t absorb it and will curdle. Pour the hot espresso over the chocolate to soften and melt it. Whisk throughly to make a chocolate “sauce.” Then slowly and gradually add it to the butter sugar mixture as you whip it.
1. Pour hot coffee over chocolate in a small bowl. Let stand 5 minutes. Whisk until sooth. Let cool.
2. Place butter in mixing bowl. Whip 5 minutes until light and fluffy. Add powdered sugar. Whip well. Add cooled coffee mixture. Whip well. Makes 1 1/2 cups frosting.
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