Yup: French coffee buttercream… You saw this one coming right? I know the hint I left you guys in my last post wasn’t very subtle
Anyway, coffee French buttercream. Or coffee French buttercream, whatever you want to call it… It goes (way) too far to say that I live for this stuff, but this might just be my favorite, favorite buttercream flavor in the whole wide world! And if you’ve tried my recipe for Dark Chocolate American Buttercream and Peanut Butter ‘n Cookie Buttercream, you know that says something!
I’ve shared another version of this recipe before, about one year ago, when I was experimenting how I could best make French buttercream salmonella-safe, but I just had to share this amazing coffee buttercream again. This stuff is sooooo good! It’s luxuriously velvety and silky, with a delicious coffee flavor. Somehow, the richness of the French buttercream pairs beautifully with coffee.
But I already said that in my last post, didn’t I?
Well, let’s keep it short then. All you really need to know is that this buttercream is amazing and that you just have to try it. Besides, my next post is about a killer (killer!) cake I made with it: a delicious Hazelnut Meringue Layer Cake with Caramelized Hazelnut Clusters, so this is your chance to start reading up on one element of the recipe! I’m telling you, that Hazelnut Meringue Layer Cake (of which you can just see the stacked layers in the photo below) is the perfect way to welcome fall. Because hello, it’s September, and that means apples, pumpkins and falling leaves.
Cliché… I know.
Personally, I wouldn’t mind it if summer suddenly decided to stick around a little longer, especially since I’ve spent most of the summer slaving behind my laptop, coming up with difficult linking words for my thesis and other academic stuff I can’t even remember right now.