Easy White Coffee Icing Food

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.

BEST WHITE ICING EVER

Steps:

• In a large bowl, combine sugar, shortening, water and vanilla. Beat on low speed to combine, then beat on medium speed for a full five minutes. It won't look like Icing at first, but keep the mixer going for a full five minutes, and then you're done!
• Note: If you're not using this for decorating, but just for icing the cake, thin the icing by adding 3 tbs. of corn syrup, or water to the icing.

EASY WHITE ICING

Steps:

• In a mixing bowl, cream butter until smooth.
• Gradually add confectioners' sugar; beat until smooth. If too thick to spread, beat in 1 to 2 tablespoons milk.

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 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 ICING

Steps:

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

EASY WHITE COFFEE ICING

Steps:

• Cream the confectioners' sugar and butter for about a minute.
• Add and beat until smooth: the salt, vanilla, and coffee.

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!

COFFEE CAKE. LITERALLY.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 2 8- or 9-inch cake pans, and dust with flour. In a large bowl, stir together the flour, white sugar, and salt until thoroughly combined.
• Melt 1 cup of butter in a small saucepan; in a bowl, stir together 3 tablespoons of instant coffee with the boiling water until the coffee has dissolved. Pour the coffee mixture into the melted butter, bring to a boil over medium heat, and stir for about 10 seconds; set the butter-coffee mixture aside to cool.
• Mix the buttermilk, eggs, vanilla extract, and baking soda in a bowl until the baking soda has dissolved. Mix the cooled coffee mixture into the flour mixture, then gently stir in the buttermilk mixture. Pour the batter into the prepared cake pans.
• Bake in the preheated oven until the cakes are browned, and a toothpick inserted into the center of each cake comes out clean, about 20 minutes. Allow the cakes to cool in the pans for about 10 minutes before cooling completely on racks.
• Mix 3/4 cup of softened butter, confectioners' sugar, 1 tablespoon of instant coffee, and cream in a mixing bowl with an electric mixer on High speed until the frosting is light and creamy; mix in additional cream, 1 teaspoon at a time, if needed to whip frosting to spreadable texture. Frost the cooled cake layers.