• sugar 8 ounces (1 1/8 Cups)
  • water 2 ounces
  • egg yolks 3 ounces (3 yolks)
  • butter softened 10 ounces
  • instant coffee 1 1/2 Tablespoons dissolved in 1/2 ounce of water


Combine the sugar and water in a saucepan. Bring to a boil while stirring to dissolve the sugar. Continue to boil until the syrup reaches a temp. of 240 degrees F. While the syrup is boiling, beat the egg yolks with a wire whip or the whip attachment of a mixer until they are thick and light. As soon as the syrup reaches 240 pour it very slowly into the beaten yolks while whipping constantly. Continue to beat until the mixture is completely cool and yolks are thick and light. Its best to use a standing mixer, like a kitchen aid or have an assistant. Make sure the sugar syrup doesn't hit the beater or you'll have spun sugar and/or get burned) Whip in the butter a little at a time. Add it just as fast as it can be absorbed by the mixture. Beat in the coffee. If the mixture is too soft, refrigerate it until it is firm enough to spread.

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Submitted 6/13/05.
Source: Le Cordon Bleu Professional Cooking Text
Submitted By: Danielle R
french mocha buttercream