Coffee Icing Food

COFFEE CUPCAKES

Steps:

• Heat oven to 170C/150C fan/gas 3. Line 18 holes in 2 bun tins with fairy cake cases. Beat the sugar with the butter until light and creamy. Beat in the eggs, one by one, adding 1 tbsp flour at the same time. Beat in the rest of the flour along with the espresso. Spoon into the cake cases and bake for 17 mins, swapping the trays after 12 mins. Cool on a wire rack.
• To make the icing, beat the butter until pale, then gradually beat in the icing sugar, followed by the espresso and the melted chocolate. When the cakes are completely cool, swirl the icing generously on top and decorate with coffee beans, if you like.

COFFEE PUMPKIN BREAD WITH COFFEE ICING

Steps:

• Prepare bread batter as directed on package, substituting 1 cup coffee for the water. Stir in chocolate.
• Bake bread as directed on package. Remove from pan; cool completely.
• Beat sugar, remaining coffee and butter in large bowl with mixer until blended. Spread onto bread.

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

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 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 GLAZE ICING

Steps:

• MethodCombine the coffee and 3 tbsp of warm water in a small bowl, mix well and keep aside.Sieve the icing sugar in a deep bowl and gradually add the coffee-water mixture and mix very well till smooth.Use immediately.

COFFEE FROSTING

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 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.

EASY COFFEE ICING

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 ICING

Steps:

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

THE BEST COFFEE WHIPPED CREAM FROSTING

Steps:

• Add one packet of Instant Coffee to Whipping Cream.
• Stir Whipping Cream until Instant Coffee has completely dissolved.
• Filter whipping cream through a colander if you have any un-dissolved coffee crystals.
• Add Whipping Cream mixture to a chilled mixing bowl.
• Turn mixer on high.
• Mix until soft peaks form.
• Add Powdered Sugar.
• Mix at high speed.
• Just before you get to stiff peaks add White Chocolate Instant Pudding Mix.
• On slow speed, mix whipping cream and pudding.
• When it starts to come together, stop mixer and scrape down sides.
• Check to make sure the pudding hasn't clumped on the bottom.
• Fold mixture a couple of times with a spoon.
• Turn mixer back on for just a few revolutions.
• DO NOT OVERMIX.

MOCHA FROSTING

Steps:

• For frosting, in a small bowl, dissolve coffee granules in water; set aside. In a bowl, cream butter until light and fluffy. Beat in cocoa. Gradually beat in confectioners' sugar and coffee granules until smooth., Cut cake into three horizontal layers. Place bottom layer on a serving plate; spread with frosting. Repeat with middle cake layer. Top with remaining cake layer; frost top and sides of cake. Garnish with chocolate sprinkles if desired.

EASY COFFEE CAKE

Steps:

• Pre-heat your oven to 160ºC/140ºC fan.Line two 20cm round sandwich tins with greaseproof paper or re-usable baking tin liners (I use these tins and these liners).
• Put all of the cake ingredients into a large bowl (3 tbsp coffee powder, 200g plain flour, 2½ tsp baking powder, 220g soft light brown sugar, 220g margarine or butter, 4 medium eggs, 2 tsp milk, ⅛ tsp salt). Beat with an electric mixer or by hand on a low speed until all of the ingredients are combined.
• Split the mixture between the two prepared tins. Then bake for 30-35 minutes until a skewer inserted in the centre comes out clean.
• Once the cakes are cooked, remove them from the oven. Leave them to cool in their tins for about 10 minutes before removing them from the tins and moving them to a wire rack to cool completely.
• While the cakes are cooling make the coffee buttercream. Start by mixing together the instant coffee powder/granules (8 tsp) with the boiling water (4 tsp). Set aside to cool.
• In a large bowl beat the butter (200g) and vanilla extract (¼ tsp) on a low speed until soft. Add the icing sugar (400g) and beat on a low speed until combined with the butter and smooth. Gradually add the coffee mixture, 1 tsp at a time. After each addition beat the buttercream until the coffee has been fully combined before adding more.
• Check the consistency of your buttercream. It should be soft enough that you could spread it onto a slice of bread. If it is too firm, then add a little milk (no more than 1 tsp at a time) until it is your desired consistency.
• Place the bottom layer of your coffee sponge onto your serving dish. Spread about ⅓ of the coffee buttercream evenly across the sponge (I like to use a palette knife, but you could use a regular knife or the back of a spoon).
• Add the top layer of sponge. Again spread ⅓ of the coffee buttercream on top. Put the remaining buttercream into a piping bag fitted with a large star nozzle (I use a JEM1B nozzle). Pipe 12 blobs of buttercream evenly spaced around the edge of the cake. I give the piping bag a little wiggle as I squeeze so that the buttercream looks slightly ruffled.Of course, if you don't fancy piping, simply split the buttercream even between the middle and top of the cake.
• Serve

COFFEE ANGEL FOOD CAKE

Steps:

• In a large bowl, dissolve coffee in water; add cake mix. Mix, bake and cool as directed on package. , For frosting, cream butter and sugar in a large bowl. Dissolve coffee in milk; add to the creamed mixture and beat until smooth. , Run a knife around sides and center of tube pan. Remove cake to serving plate; frost the top and sides of cake. Garnish with almonds.

COFFEE MOCHA ICING

Steps:

• In a bowl using an electric mixer on medium speed mix the cocoa powder with butter, coffee and vanilla until creamy and smooth.
• Add in confectioners sugar starting with 1/2 cup and adding in more until desired consistency is achieved.

5-MINUTE COFFEE BUTTERCREAM FROSTING RECIPE

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!

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 COFFEE BUTTERCREAM FROSTING

Steps:

• Whisk unsalted butter in a large bowl for 1 minute.
• Add half of the sifted icing sugar to the butter and whisk for 3 minutes. Then, add the remaining icing sugar and whisk for another 3 minutes.
• Finally, add the instant coffee and hot water mix. Whisk for 2-3 more minutes.

COFFEE BUTTER ICING

Steps:

• MethodCombine the coffee powder and 2 tbsp of warm water in a bowl, mix well and keep side.Sieve the icing sugar and keep aside.Combine the butter in a deep bowl and beat well for 1 to 2 minutes, using a wooden spoon till it is light and smooth.Gradually, add the sieved icing sugar and mix well.Add the coffee-water mixture and mix well.Use as required.

EASY CINNAMON ROLL COFFEE CAKE

Steps:

• Preheat the oven to 350° F. Grease an 8x8-inch baking pan.
• Make the cinnamon-sugar mixture (for the middle and the top). Combine the light brown sugar and cinnamon. Set aside.
• In a medium-sized bowl, whisk together the flour, baking powder, and salt.
• In a mixing bowl, cream the ½ cup of butter and ½ cup of granulated sugar together until light and fluffy. Add the egg, mix until incorporated. Next, add Greek yogurt (or sour cream) and vanilla. Mix until combined.
• Add the dry ingredients into the butter mixture. Mix just until combined, do not over-mix.
• Pour half of the batter into the prepared pan and spread into an even layer. Sprinkle half of the cinnamon-sugar mixture over the batter. Spoon the remaining batter into the pan. Sprinkle the rest of the cinnamon-sugar mixture over the top, making sure all the surface is covered. Gently smash the batter down with a spoon until smooth.
• Bake for 35 to 40 minutes or until a toothpick inserted into the center comes out clean.
• Make the cream cheese icing: With an electric mixer, beat the softened cream cheese and butter until fluffy. Carefully add the sugar. Beat until combined. Then add the cream or milk, mix until combined. Pipe the icing over the cake. *If serving warm, heat the cake before piping the icing.

CINNAMON COFFEE ICING

Steps:

• In a small bowl, combine coffee granules, cinnamon and salt.
• Mash with back of spoon until powdery and mix well.
• In a large bowl, beat butter until smooth, add in coffee mixture and vanilla.
• Alternately beat in confectioner's sugar and milk until desired consistency.
• You may not need to add all milk and sugar.

VANILLA POUND CAKE WITH WHIPPED COFFEE ICING RECIPE

Steps:

• Preheat the oven to 350 degrees. Butter and flour a loaf pan and set aside.
• Using an electric mixer on high speed, beat the butter and sugar until light and fluffy.
• Add egg yolks one at a time, beating well after each addition.
• In a separate bowl, whip 4 egg whites to stiff peaks.
• Add the beaten egg whites and vanilla extract to the main batter.