Coffee Cream Cheese Frosting Recipes

Steps:

• In a small bowl, mash instant coffee with the back of a spoon until powdery. Stir in cinnamon and salt. In a large bowl, beat the butter until smooth, then stir in spice mixture and vanilla. Alternately beat in confectioners' sugar and milk until desired consistency is achieved.

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.

Steps:

• In a small bowl, beat cream cheese, confectioners' sugar and coffee granules until light and fluffy. Serve with bread, bagels or toast. Store in the refrigerator.

Steps:

• In the bowl of an electric mixer fitted with the whisk attachment, whip the cream until stiff peaks form. Add coffee and sugar, and beat to combine. Use immediately.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Generously grease a 12 cup Bundt cake pan or a 9 or 10 inch tube pan.
• Soak raisins in warm water until plump. Drain and dry. Chop coarsely. Mix with 1/3 cup dark brown sugar, cocoa, chocolate, cinnamon, and chopped nuts. You can also mince filling ingredients in a food processor for another texture.
• Cream the unsalted butter with 1 cup brown sugar and white sugar until fluffy. Add cream cheese, and cream until blended. Add eggs and vanilla, and mix thoroughly. Blend in yogurt or sour cream. Fold in flour, salt, baking powder, soda. Mix well on low speed of mixer. Spread one third batter in prepared pan. Top with some of the filling mixture. Layer in this fashion until filling and batter are used up.
• Bake until done, 50 to 60 minutes. Cool in pan 10 minutes before removing.

Steps:

• Beat softened butter and cream cheese until well blended.
• Add powdered sugar and vanilla. Beat until creamy.

Steps:

• Beat the cream cheese in a large bowl with an electric mixer set on medium speed until light and fluffy.
• Gradually beat in the powdered sugar until well blended.
• Beat in the coffee mixture until well blended.
• Makes about 2 cups of frosting or enough to frost one 13x9 inch cake.

Steps:

• Cream the butter and cream cheese together until light and fluffy.
• Add the coffee and vanilla; whip until fluffy and smooth.
• Add the powdered sugar a little at a time, continuing to whip with an electric mixer on high speed until all the sugar is added.
• Whip an additional 3-5 minutes.
• *Dependingon the weather, the frosting's consistency, and personal preference, you may need to add more coffee and/or powdered sugar to reach desired spreading consistency and flavor.
• *.

Steps:

• Mixed all three ingredients in a medium sized glass bowl.
• Beat ingredients still stiff.
• Use as a filling in your favourite cake or as frosting for cupcakes.
• Be creative!

Steps:

• Beat the softened butter to a soft and even consistency. Add the orange juice, if using, then the icing sugar. Cream until you have a smooth, soft buttercream consistency.
• Add the cream cheese and work it in - don't beat it in, just slowly mix with a wooden spoon. Depending on how soft the mixture is, you may want to put it in the fridge for 10 mins at this point. If it's runny, it will firm up again. It should be spreadable and not run off the cake.

Steps:

• Place cream cheese and butter in a large mixing bowl and mix on medium speed until light and fluffy.
• Mix together half-and-half, coffee, and vanilla extract.
• Combine powdered sugar and cocoa powder in small bowl.
• Add powdered sugar mixture and the coffee mixture to cream cheese and mix well.
• Add more half-and-half or powdered sugar, as needed, to achieve desired consistency. Spread on cupcakes or cake and enjoy!