American Blondie: Espresso Buttercream and New Endeavors

Happy October! Well, mid-October. Since my last post I've been busy making cakes for some dear friends (Happy Baby Shower, Christina! And Happy Birthday, Umran!), being a leaf-peeper in Vermont, playing jump-rope with the cable wire laying in our driveway (cough Comcast sucks cough) (Side note: do you understand how difficult jumping-rope is? From what I remember from my childhood, it shouldn't be very complicated. My boxing trainer has me jump rope EVERY WEEK and I still can't do it without tripping over myself. And that's super intimidating when you're getting ready to throw down.When did I become so uncoordinated? I digress.), and getting a new job!

If you remember correctly, I recently started a new job in August. But now I have a new new job! Where I get to replace my heels with sneakers! And be surrounded by baked goods all day! That's right, I'm gunna be doing pastry. Full time. And get paid for it. So that's definitely going to up my cred with all these recipes I'm giving you, so if I were you I'd write them down furiously. Just kidding, I have no cred. But I think this is a step in the right direction! I'm technically the "Pastry Finisher," which means when all the pastries are done, I get to eat them. Quality control of sorts. Are you jealous of my job yet?

Okay, that's not what I'll be doing at all. I'll be assembling all the pastries and decorating them and making them look nice. I think. I haven't started yet so I could be lying. Either way, I'll keep you all updated when I'm not working at the bakery or the restaurant, and if our Internet doesn't decide to take a nap in our driveway again.

I just have a simple recipe for you today. Simple but delicious. And chock-full of caffeine. I also have some pictures of the baby shower cake I made a few weeks ago. So by the time you're done, you'll have relived the last few weeks of my life. Minus the awkwardness that I tend to contribute. Enjoy!

Espresso Buttercream
Adapted from Sweetpolita

5 egg whites
1 cup granulated sugar
3 sticks (1 1/2 cups) butter, softened (I use salted so it's not overpoweringly sweet, but if that's what you like, use unsalted!)
1 1/2 Tbsp instant espresso powder mixed with 2 tsp water to make a thick, syrupy mixture (this amount makes it fairly strong--use more or less depending on how strong you'd like the final espresso flavor to be)
1 tsp vanilla

Over a double boiler that's simmering (not boiling), whisk egg whites and sugar until mixture is hot to the touch (around 140 degrees F), about 7-10 minutes. Transfer to a mixing bowl with the whisk attachment, and whip on high until egg whites are fluffy and glossy, and mixture is no longer warm to the touch (this takes me 10+ minutes. To help cool it off, I keep a damp towel in the freezer then wrap it around the mixing bowl as it whips). Switch to a paddle attachment and add butter one tablespoon at a time until it is all incorporated. Add espresso mixture and vanilla and stir until combined.