Coffee Buttercream Food

COFFEE CAKE

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.

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.

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 FROSTING RECIPE

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.

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 AND MOCHA BUTTERCREAMS

Steps:

• Bring 1 3/4 cups sugar and water to a boil in a 3-quart heavy saucepan over medium heat, stirring until sugar has dissolved, then wash down any sugar crystals from side of pan with a pastry brush dipped in cold water. Boil, without stirring, until it registers 220 to 225°F, 15 to 20 minutes.
• At this point, while continuing to boil syrup, beat whites with espresso powder, vanilla, cream of tartar, and salt in mixer at medium speed until they just hold soft peaks. Add remaining 1/4 cup sugar, 1 tablespoon at a time, beating, and beat until whites just hold stiff peaks.
• When syrup reaches soft-ball stage (238 to 242°F), immediately pour syrup in a slow stream down side of bowl into whites (avoid beaters) while beating at high speed. Beat until completely cool, 25 to 30 minutes. With mixer at medium speed, add butter 1 tablespoon at a time, beating well after each addition (see cooks' note, below) and until buttercream is smooth. (Mixture may look curdled before all butter is added but will come together at end.)
• Transfer 2 cups buttercream to a small bowl and stir in chocolate. If buttercreams are too soft to spread, chill, stirring occasionally.

BUCHE DE NOEL

Steps:

• To make the buttercream: Whisk the egg whites and sugar together in the bowl of an electric mixer. Set the bowl over simmering water and whisk gently until the sugar is dissolved and the egg whites are hot. Attach the bowl to the mixer and whip with the whisk on medium speed until cooled. Switch to the paddle and beat in the softened butter and continue beating until the buttercream is smooth. Dissolve the instant coffee in the liquor and beat into the buttercream.
• Turn the genoise layer over and peel away the paper. Invert onto a fresh piece of paper. Spread the layer with half the buttercream. Use the paper to help you roll the cake into a tight cylinder Transfer to baking sheet and refrigerate for at least 30 minutes or until set. Reserve the remaining buttercream for the outside of the buche.
• To make the marzipan: Combine the almond paste and 1 cup of the sugar in the bowl of the electric mixer and beat with the paddle attachment on low speed until the sugar is almost absorbed. Add the remaining 1 cup sugar and mix until the mixture resembles fine crumbs. Add half the corn syrup, then continue mixing until a bit of the marzipan holds together when squeezed, adding additional corn syrup a little at a time, as necessary; the marzipan in the bowl will still appear crumbly. Transfer the marzipan to a work surface and knead until smooth.
• To make marzipan mushrooms: Roll 1/3 of the marzipan into a 6-inch long cylinder and cut into 1-inch lengths. Roll half the lengths into balls. Press the remaining cylindrical lengths (stems) into the balls (caps) to make mushrooms. Smudge with cocoa powder. To make holly leaves: Knead green color into 1/2 the remaining marzipan and roll it into a long cylinder. Flatten with the back of a spoon, then loosen it from the surface with a spatula. Cut into diamonds to make leaves, or use a cutter.
• To make holly berries: Knead red color into a tiny piece of marzipan. Roll into tiny balls.
• To make pine cones, knead cocoa powder into the remaining marzipan. Divide in half and form into 2 cone shapes. Slash the sides of cones with the points of a pair of scissors.
• Unwrap the cake. Trim the ends on the diagonal, starting the cuts about 2 inches away from each end. Position the larger cut piece on the buche about 2/3 across the top. Cover the buche with the reserved buttercream, making sure to curve around the protruding stump. Streak the buttercream with a fork or decorating comb to resemble bark. Transfer the buche to a platter and decorate with the marzipan. Sprinkle the platter and buche sparingly with confectioners' sugar "snow."
• Storage: Keep at cool room temperature. Cover leftovers loosely and keep at room temperature.
• Set rack in the middle of the oven and preheat to 400 degrees.
• Half-fill a medium saucepan with water and bring it to a boil over high heat. Lower the heat so the water is simmering.
• Whisk the eggs, yolks, salt, and sugar together in the bowl of a heavy-duty mixer. Place over the pan of simmering water and whisk gently until the mixture is just lukewarm, about 100 degrees (test with your finger). Attach the bowl to the mixer and with the whisk attachment, whip on medium-high speed until the egg mixture is cooled (touch the outside of the bowl to tell) and tripled in volume.
• While the eggs are whipping, stir together the flour, cornstarch, and cocoa.
• Sift 1/3 of the flour mixture over the beaten eggs. Use a rubber spatula to fold in the flour mixture, making sure to scrape all the way to the bottom of the bowl on every pass through the batter to prevent the flour mixture from accumulating there and making lumps. Repeat with another 1/3 of the flour mixture and finally with the remainder.
• Scrape the batter into the prepared pan and smooth the top. Bake the genoise for about 10 to 12 minutes, or until well risen, deep and firm to the touch. (Make sure the cake doesn't overbake and become too dry, or it will be hard to roll.)
• Use a small paring knife to loosen the cake from the sides of the pan. Invert the cake onto a rack and let the cake cool right side up on the paper. Remove the paper when the cake is cool.
• Storage: Wrap in plastic wrap and refrigerate for several days, or double-wrap and freeze for up to a month.

HOW TO MAKE COFFEE ICING

Steps:

• Prepare the strong-brewed coffee and set it aside. You can make some using a coffee maker or one part instant coffee and one part hot water. You can also use a shot of espresso.
• Pour the powdered sugar through a sieve into a bowl. This will break up any clumps that might be in the sugar, resulting in a smoother texture when you finish.
• Mix in the strongly-brewed coffee. Pour the coffee into the sugar while mixing the sugar briskly with a fork or a small whisk. You will get a thick, syrup-like consistency.
• Pour the glaze over your cake, cupcake, or pastry. Work quickly, as this glaze will harden up.

COFFEE CAKE WITH COFFEE BUTTERCREAM, COFFEE GLACé ICING AND CANDIED WALNUTS

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.

HOW TO MAKE FRENCH BUTTERCREAM (VIDEO)

Steps:

• Place the egg yolks into a stand mixer bowl and whisk on medium-high speed for a few minutes until thick and pale.
• Meanwhile, combine the water and sugar in small saucepan. Heat the sugar, not stirring, over medium-high heat until the temperature reaches 238F/115C, about 5 minutes. Keep the mixer running on medium speed and pour the hot syrup in a slow and steady stream into the egg yolks.
• Once all the sugar syrup has been added, turn the mixer up to high speed and whisk for 5 to 7 minutes, until mixture is thick and pale in color. It also needs to be just lukewarm to touch. Begin adding the butter, 1 to 2 tablespoons at a time, mixing for about 15 to 20 seconds after each addition. Scrape down the sides of the mixing bowl often to get all the butter mixed in well.
• When you start adding the butter, the frosting is going to look like it's separated and ruined. Don't worry! The buttercream will start to thicken as more butter is added and it will come together!
• After adding the butter, add the melted chocolate, salt and coffee extract. Mix again for a few minutes until a uniform and fluffy frosting forms.

COLD BREW COFFEE BUTTERCREAM

Steps:

• Place your coarsely-ground coffee beans in a lidded container and add the 4 cups water, stirring to fully saturate the beans. Cover and keep in the fridge or just on the counter overnight, or at least 8 hours. Strain through a cheesecloth or a clean dish towel you don't mind staining, and set the cold brew aside, discarding the used grounds.
• Place your powdered egg whites (if using) in a small bowl and top off with the 14 tablespoons cold brew. Whisk gently but vigorously until you no longer see lumps. Pour into the bowl of your stand mixer and set aside.
• Place the 1/2 cup cold brew into a large, deep saucepan and add the brown sugar. It is important that the saucepan be deep because brown sugar syrup tends to boil up higher than white sugar, and you don't want to have to deal with a syrup spill, trust me! Set over medium heat, stirring occasionally. Use a pastry brush dipped in water to melt the sugar crystals that form on the sides of the pan. When the syrup begins to boil, reduce the heat to low and insert a candy thermometer into the syrup. Allow it to continue to boil while moving on to the next step.
• Using the whisk attachment, whip the whites until frothy. Then, if using, sprinkle in the pinch of cream of tartar (this improves the strength of the meringue).
• Keeping an eye on the temperature of the sugar syrup, increase the speed of the mixer to high to achieve stiff peaks. Ideally, you will time this to coincide with the sugar syrup reaching 240° F. If your whites reach stiff peaks before the sugar syrup reaches the correct temperature, reduce the mixer speed to the lowest setting and leave running until the syrup is ready.
• When the syrup reaches 240° F, increase the mixer speed to the highest setting. Remove the saucepan from the heat and slowly pour the hot syrup down the side of the bowl into the egg whites, being very careful to avoid allowing the stream to hit the whisk and spatter. Pour slowly and steadily until all the syrup has been added, and continue beating the meringue until it becomes light and fluffy and holds its shape exactly when the beater is removed, roughly 3-5 minutes.
• After this time, the meringue may still be hot-if so, place the bowl in the refrigerator (or freezer) for 10-15 minutes until it has cooled all the way through.
• When the meringue has cooled, place the bowl back on the mixer, replacing the whisk with the paddle attachment. Begin mixing on low, and add the butter 1/4 cup (half a stick) at a time, beating well after each addition. Once the butter is added, increase the speed to medium and beat the buttercream until it becomes light and fluffy. It may look soupy or curdled shortly after all the butter is added-this is okay! Just keep on beating it and it will whip up into a light, fluffy cloud.
• Add the vanilla additional grounds, if using, and beat on low speed until incorporated. Use straight away or keep in the refrigerator for up to 2 weeks in an airtight container, bringing to room temperature and beating until smooth to use.
• Enjoy!

DEEP CHOCOLATE TORTE WITH COFFEE BUTTERCREAM

Steps:

• Make the cake layers:
• Line 2 greased jelly-roll pans, 15 by 10 by 1 inch each, with wax paper and butter and flour the paper, shaking out the excess. In a large bowl with an electric mixer beat the egg yolks, add slowly 1 1/2 cups of the sugar, beating, and beat the mixture until it is thick and pale and forms a ribbon when the beaters are lifted. Add the chocolate and combine the batter well. In another large bowl with clean beaters beat the egg whites until they hold soft peaks, add the remaining 1/4 cup sugar slowly, and beat the mixture until it just holds stiff peaks. Stir one fourth of the whites into the yolk mixture, fold in the remaining whites gently but thoroughly, and pour the batter into the pans, spreading it evenly. Bake the cake layers in the middle of a preheated 375°F. oven for 18 to 20 minutes, or until a tester comes out clean. Let the cake layers cool in the pans, covered with kitchen towels, on large racks. Invert the cake layers onto the racks and remove the wax paper carefully.
• Make the buttercream:
• In a small heavy saucepan dissolve the sugar in 1/3 cup water over moderate heat, stirring, bring the mixture to a boil, and boil it until it registers 240°F. on a candy thermometer. In a large bowl with an electric mixer beat the eggs until they are frothy, add the sugar syrup in a thin stream, beating, and beat the mixture until it is cool. Beat in the butter, 1 tablespoon at a time, the espresso mixture, and a pinch of salt and beat the buttercream until it is combined well. If necessary, chill the buttercream, covered, until it is firm enough to spread.
• Make the ganache:
• In a large heavy saucepan bring the cream just to a boil and remove the pan from the heat. Add the chocolate and stir the mixture until it is smooth. Transfer the mixture to a bowl and chill it, covered, stirring occasionally, until it is cool and thickened, but do not let it solidify. Beat the mixture until it just forms soft peaks, but do not overbeat it or it will become granular.
• Assemble the torte:
• Transfer the cake layers to a work surface, trim the edges, and halve each cake layer lengthwise. On a serving plate arrange one of the cake layers, spread it with one third of the preserved, strained, and spread one third of the ganache over the preserves. Top the ganache with another cake layer and layer the remaining preserves, ganache, and cake layers in the same manner, ending with a cake layer. Spread the sides and top of the cake with a very thin layer of the buttercream and chill the torte for 30 minutes. Spread the sides and top of the torte with some of the remaining buttercream, reserving about 1/3 cup of it for making rosettes, and with a pastry comb or the tines of a fork score the buttercream lengthwise. Draw the back of a knife crosswise across the scored buttercream at intervals. Transfer the reserved buttercream to a small pastry bag fitted with a decorative tip, pipe rosettes on top of the torte along the long sides, and intersperse the rosettes with the chocolate coffee beans. The torte may be made 2 days in advance and kept covered loosely and chilled. Remove the torte from the refrigerator 30 minutes before serving.