COFFEE ICING
Use strong brewed coffee in this quick and easy cake icing recipe with butter and vanilla extract.
Provided by Carol
Categories Desserts Frostings and Icings
Yield 6
Number Of Ingredients 4
Steps:
- Beat together confectioners' sugar, butter or margarine, coffee, and vanilla until smooth. Add more liquid or confectioners' sugar as needed.
Nutrition Facts : Calories 225.6 calories, Carbohydrate 39.9 g, Cholesterol 20.3 mg, Fat 7.7 g, Protein 0.1 g, SaturatedFat 4.9 g, Sodium 55.1 mg, Sugar 39.3 g
RECIPES
For all those that love coffee this coffee buttercream is the perfect topping for a coffee and walnut cake.
Yield 10
Number Of Ingredients 8
Steps:
- Step 1:Dissolve 3 tsp instant coffee in 1 tsp boiling water and leave to one side to cool.Step 2:In a seperate bowl beat together the softened butter and icing sugar until smooth then beat in the cooled coffee mixture.Step 3:This buttercream should make enough to ice 12 or more cupcakes and a large sponge cake.
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
EASY COFFEE ICING
Wow, this coffee frosting is fantastic. It's very fragrant and tastes as good as it smells. We were a little concerned that the instant coffee granules would make the icing gritty, but it doesn't at all. In fact, it's what gives this coffee frosting such great flavor. We paired the frosting with chocolate cupcakes and it was the...
Provided by Amy Barrett
Categories Other Desserts
Time 5m
Number Of Ingredients 4
Steps:
- 1. With a mixer, mix together the butter and coffee.
- 2. Now mix in the powdered sugar. Blend well.
- 3. Slowly add small amounts of the coffee until the frosting is the desired consistency.
- 4. Spread on cake and enjoy!
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 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
5-MINUTE COFFEE BUTTERCREAM FROSTING RECIPE
This homemade coffee buttercream frosting is fluffy, delicious, and amazingly easy to make. The recipe uses instant coffee, softened butter, powdered sugar and 1/2 tsp of milk. It's packed with coffee flavor is perfect for cakes, cupcakes, and more.
Provided by Sam Adler
Categories Cakes
Time 10m
Number Of Ingredients 4
Steps:
- Add the 1 cup softened butter to the bowl of a hand or stand mixer fitted with the paddle attachment. Add the sifted 3 cups of confectioners sugar and beat on low speed working up to medium for 2 minutes.
- Dissolve 1 tsp of the instant coffee granules in 1 tbsp of water. With the mixer on medium speed add the coffee to the bowl. Stop and scrape down the bowl. Add the 1/2 tsp cream and the remaining 1/2 tsp dry instant granules to the frosting and mix on low speed until combined, about 1 minute.
- Spread all over cakes and cupcakes!
Nutrition Facts : ServingSize 1 piece, Calories 202 kcal, Carbohydrate 24 g, Protein 1 g, Fat 12 g, SaturatedFat 8 g, Cholesterol 33 mg, Sodium 2 mg, Sugar 23 g
COFFEE CAKE WITH COFFEE BUTTERCREAM, COFFEE GLACé ICING AND CANDIED WALNUTS
You can't get much more coffee into a coffee cake than this.
Provided by James Martin
Categories Cakes and baking
Yield Serves 4
Number Of Ingredients 15
Steps:
- For the coffee cake, preheat the oven to 180C/350F/Gas 4. Grease and line a 23cm/9in loose-bottomed cake tin.
- Place the butter and sugar in a large bowl and beat until light and fluffy.
- Gradually add the eggs, continually beating, then the coffee essence. Sieve in the flour and fold in.
- Pour into the prepared cake tin and level off with a palette knife.
- Bake for 20-25 minutes, or until golden-brown and risen.
- Remove from the tin and allow to cool on a cooling rack.
- For the coffee buttercream, place the softened butter in a bowl and mix with a hand-held electric mixer. Add the sifted icing sugar and beat together. Dissolve the coffee in the water and add to the buttercream and stir. Set aside.
- For the glacé icing, place the coffee and boiling water into a bowl to dissolve, then add the icing sugar and beat until smooth. Add a little more boiling water if needed until the mixture comes to a spreadable consistency.
- For the candied walnuts, place the sugar and 110ml/3½fl oz water into a saucepan and bring to a simmer. Add the walnuts and cook for a couple of minutes, or until just tender. Drain and place onto a large sheet of greaseproof paper.
- Heat 2.5cm/1in of vegetable oil in a saucepan until just shimmering. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
- Carefully add the candied walnuts to the oil and cook for 1-2 minutes, or until just golden-brown.
- Lift out and drain on a fresh sheet of greaseproof paper. Leave until cool.
- To assemble the cake, cut the cake in half horizontally. Spread the buttercream over one half of the cake and place the other half on top. Spread the glacé icing over the top and decorate with candied walnuts.
COFFEE FROSTING
Use this recipe to make Blum's Coffee Crunch Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes enough for one 10-inch cake
Number Of Ingredients 3
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.
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
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