Chocolate Coffee Buttercream Icing Food

CHOCOLATE COFFEE BUTTERCREAM FROSTING

Steps:

• Beat butter and cream cheese together in a bowl with an electric hand mixer until creamy.
• Slowly add in confectioners' sugar, cocoa powder, coffee, and salt until smooth and spreadable. Can add more coffee if you want it creamier.

COFFEE FROSTING

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.

COFFEE BUTTER FROSTING

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.

COFFEE BUTTERCREAM FROSTING

Steps:

• Place the butter in a large mixer bowl and beat on high speed for several minutes until light and fluffy.
• Sift in half of the confectioner's sugar and beat again, starting slowly until incorporated and then increase to high until well-whipped.
• Add the remaining confectioner's sugar along with the cold coffee, and the milk and mix slowly until just incorporated. Then increase the speed and beat well until whipped and creamy.
• Spread or pipe onto your baked treats - cake, cupcakes, etc.
• Store in an airtight container in the refrigerator for up to 7 days or freeze for up to 3 months.

COFFEE BUTTERCREAM

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.

CHOCOLATE BUTTERCREAM ICING

Steps:

• Put the chocolate in a heatproof bowl over a pan of barely simmering water (make sure the bowl isn't touching the water). Stir until melted. Alternatively, melt in the microwave, stirring every 30 secs. Leave the melted chocolate to cool for 5 mins.
• Mash the butter and icing sugar together with a fork first, then switch to a wooden spoon or electric beaters if you have them. Sift in the cocoa and pour in the melted chocolate, a pinch of salt and the milk, then mix again until smooth. Use to top cupcakes or cover and fill a chocolate sponge cake.

PERFECT CHOCOLATE BUTTERCREAM FROSTING

Steps:

• Combine powdered sugar and cocoa powder in a large bowl. Add butter and mix with an electric mixer until crumbly. Slowly add whipping cream and mix until frosting comes together. Add vanilla extract and mix to the desired texture, adding more whipping cream, 1 tablespoon at a time, if frosting is too thick.

CHOCOLATE BUTTERCREAM ICING

Steps:

• Melt chocolate with 2 tablespoons of the butter.
• reserve.
• Place whole egg and egg yoks in medium mixer bowl, beat at high speed 1 minute.
• Reserve.
• Measure sugar and water into 1 quart nonaluminum saucepan, stir well.
• Cook over low heat until mixture simmers, cover and simmer 5 minutes.
• Uncover sugar syrup, simmer slowly over low heat until it reaches soft ball stage-- 234 degrees to 240 degrees on a candy thermometer.
• While beating at high speed, immediately drizzle the sugar syrup into the reserved egg mixture.
• Continue beating until bottom of bowl is cool to touch.
• Gradually beat reserved chocolate mixture and the brandy into sugar mixture until thoroughly blended.
• Place remaining butter in small mixer bowl, beat at medium speed until fluffy.
• While beating chocolate mixture at high speed,add beaten butter, about 1 tablespoon at a time.
• When all butter has een added, beat about 5 minutes.
• Refrigerate buttercream, stirring every 10 minutes, until firm enough to spread, usually 30 to 40 minutes.

CHOCOLATE BUTTERCREAM FROSTING

Steps:

• Place butter in a bowl and beat until creamy.
• Add sugar and cocoa, mixing well.
• Stir in milk in portions, stirring each time.
• Add vanilla.
• Spread on cooled cake or other items needing frosting.

INCREDIBLE AND EASY CHOCOLATE-COFFEE FROSTING

Steps:

• Place butter, milk, and cocoa powder in a saucepan over low heat.
• Stir mixture until all the butter has just melted.
• Remove from heat and add the vanilla and salt.
• Sift in the confectioner's sugar and ground coffee.
• Mix until smooth.
• Cool to room temperature and frost away!

BASIC CHOCOLATE BUTTERCREAM ICING

Steps:

• Beat butter and 1/4 cup cocoa powder together in a bowl with an electric mixer on low until light and fluffy. Gradually add milk, remaining 1/4 cup cocoa powder, and vanilla extract; beat until smooth. Add confectioners' sugar, about 2 tablespoons at a time, until desired consistency is reached.

COFFEE ICING

Steps:

• Beat together confectioners' sugar, butter or margarine, coffee, and vanilla until smooth. Add more liquid or confectioners' sugar as needed.

CHOCOLATE BUTTERCREAM ICING

Steps:

• Combine the chocolate and butter in a small heavy saucepan and melt over very low heat.
• Remove the pan from the heat, stir in the milk and vanilla, and transfer the mixture to a mixing bowl.
• Add the sugar gradually, beating with an electric mixer. Continue beating until the mixture is smooth--it will be runny.
• Refrigerate the mixture for 1 hour, beating every 15 minutes. (The icing will stiffen.).