Coffee Chiffon Cake With Coffee Buttercream Frosting Food

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 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 BUTTERCREAM FROSTING

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.

BUTTERCREAM COFFEE CAKE

Steps:

• Cut 1/3 cup butter into 3/4 cup flour, brown sugar and cinnamon till fine.
• Stir in walnuts.
• Sift 1 1/2 cups flour with baking powder, soda and salt.
• Cream 1/2 cup butter in bowl; add sugar and cream till light.
• Add eggs one at time, beating well; blend in vanilla.
• Add dry ingredients alternately wit sour cream to creamed mixture.
• Spread in 9x9-inch floured and greased pan. Sprinkle with walnut mixture. Bake at 325 for 50 minutes.
• When cool, split horizontally and fill with filling. Store in refrigerator.
• For the Buttercream filling: Combine flour, salt salt and milk in saucepan. Cook over low heat till thick, stirring constantly; cool.
• Cream butter and sugar. Add flour mixture and beat till fluffy.