How To Make Coffee Buttercream Frosting Food

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.

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 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.

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!