COFFEE BUTTER FROSTING
For coffee lovers. A delicious mocha frosting. Perfect with chocolate, caramel, or white cakes.
Provided by GINGER P
Categories Desserts Frostings and Icings Chocolate
Time 10m
Yield 12
Number Of Ingredients 4
Steps:
- In a small bowl, stir together the confectioners sugar and cocoa powder. In another bowl, beat the butter until creamy, gradually beat in the sugar mixture, being sure to scrape the bottom of the bowl, occasionally. Finally stir in the coffee, and beat until smooth.
Nutrition Facts : Calories 104.5 calories, Carbohydrate 15.2 g, Cholesterol 13.5 mg, Fat 5.2 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 3.3 g, Sodium 36.5 mg, Sugar 14.7 g
COFFEE BUTTERCREAM FROSTING RECIPE
Bring java flavor to your buttercream frosting. This Coffee Buttercream Frosting uses instant coffee to give cakes and cupcakes an unforgettable topper.
Provided by My Food and Family
Categories Recipes
Time 5m
Yield 2-1/2 cups or 20 servings, 2 Tbsp. each
Number Of Ingredients 4
Steps:
- Dissolve flavored instant coffee in hot milk; set aside.
- Beat butter in large bowl with electric mixer on medium speed until creamy. Gradually add sugar, beating on low speed after each addition until well blended. Add coffee mixture; mix well.
- Let frosting stand, if necessary, until of desired spreading consistency. Use to frost your favorite cake or cupcakes.
Nutrition Facts : Calories 150, Fat 5 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 45 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
COFFEE BUTTERCREAM
Flavored with instant espresso powder, this lively frosting goes especially well with chocolate desserts, whether it's a simple batch of cupcakes or Martha's next-level Chocolate Meringue Cake with Coffee Buttercream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes
Time 25m
Yield Makes 8 cups
Number Of Ingredients 6
Steps:
- In a small bowl, dissolve espresso powder in hot water; set aside. In the heatproof bowl of an electric mixer, combine egg whites, sugar, and salt. Set the bowl over a pan of simmering water. Whisk constantly until sugar has dissolved and whites are hot to the touch, 3 to 5 minutes.
- Transfer mixture to the bowl of an electric mixer fitted with the whisk attachment and mix on low speed, gradually increasing to high speed, until stiff, glossy peaks form, about 10 minutes.
- With machine running on low speed, add butter to the egg whites, beating until smooth. Add the espresso mixture and continue beating until incorporated.
COFFEE CAKE
Whip up a classic coffee cake with ease. You can freeze the sponges if you want to save time later on. Ideal for a bake sale, birthday party or coffee morning
Provided by sianie
Categories Afternoon tea, Dessert, Treat
Time 50m
Number Of Ingredients 10
Steps:
- Heat the oven to 180C/160C fan. Line and butter two 18cm sandwich tins. Add the sugar and butter to a bowl and whisk until very fluffy and pale.
- Whisk the eggs in a mug with a fork, then add them gradually to the mixture with 1 tbsp of flour each time. (Make sure you don't use all the flour.) When the eggs have been fully combined into the mix, add the rest of the flour and fold it in gently.
- Add the dissolved coffee to the mixture, still folding. Divide into the sandwich tins and cook for 25-30 min until risen and firm and a skewer inserted into the middle comes out clean. Leave to cool in the tin for 5 mins then turn out onto a wire rack to cool completely. Can be frozen at this stage.
- Meanwhile, make the icing by beating the icing sugar with the butter until light and fluffy, then add the dissolved coffee. Whisk, then cover and set aside until ready to ice the cake.
- Spread half the icing on the bottom of one sponge and spread the strawberry jam on the bottom of the other, if using. Sandwich together, then spread the remaining icing on top. Decorate with walnuts or cherries, if you like.
Nutrition Facts : Calories 559 calories, Fat 30 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 49 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 1.1 milligram of sodium
COFFEE BUTTERCREAM FROSTING
I discovered this recipe in Lee Lee's Recipe Box : ) I hope you will enjoy it! Cook time includes chilling time.
Provided by Bev I Am
Categories Dessert
Time 1h
Yield 4 cups
Number Of Ingredients 8
Steps:
- Beat cream, sugar, hot coffee, egg yolks and coffee powder in small saucepan.
- Heat over low heat, stirring constantly, until mixture thickens and coats back of spoon, about 10 minutes.
- Refrigerate covered until cold, about 30 minutes.
- Cream butter and powdered sugar in small mixer bowl; beat in vanilla.
- Gradually beat in custard; beat until smooth.
- TIP: Remaining frosting can be stored covered in refrigerator up to 3 days.
Nutrition Facts : Calories 819.7, Fat 59.1, SaturatedFat 36.7, Cholesterol 245.8, Sodium 23, Carbohydrate 73.7, Sugar 71.4, Protein 2.4
VEGAN COFFEE-BUTTERCREAM FROSTING
Can you say "decadent"? Funny thing is, this is comparatively low-fat and you'll never know it, when it's spread on your favorite baked goodies! *grin* web-sourced from eHow, but edited by me.
Provided by White Rose Child
Categories Dessert
Time 15m
Yield 18 cupcakes, 18-24 serving(s)
Number Of Ingredients 4
Steps:
- For the coffee: I just use a bit of instant and brew it about double or triple strength.
- For best results, pre-measure the ingredients. You can pour the vanilla in with the coffee.
- Place the vegan butter sub in a med-large mixing bowl; set hand mixer on low speed and beat till 'fluffy' (whippy is more like the right word here).
- Gradually add the powdered sugar, stopping the mixer to scrape down the sides of the bowl as needed. You can also begin to add dribbles of coffee as needed to moisten.
- Continue until it has reached your desired consistency; should be light and fluffy. Frost your cupcakes/cake/biscuits and enjoy!
COFFEE FROSTING
Delicious coffee flavored chocolate frosting. Cream may be substituted for the milk for added richness.
Provided by Jeannette Gartner
Categories Desserts Frostings and Icings Chocolate
Yield 16
Number Of Ingredients 6
Steps:
- Mix together; instant coffee or leftover coffee, milk, cocoa powder, butter or margarine, vanilla extract, and confectioners' sugar until of spreading consistency. Makes more than enough to frost a 13x9 inch sheet cake.
Nutrition Facts : Calories 190.3 calories, Carbohydrate 38.3 g, Cholesterol 11.8 mg, Fat 4.6 g, Fiber 0.4 g, Protein 0.4 g, SaturatedFat 2.9 g, Sodium 32.9 mg, Sugar 37 g
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