Sweet Cream Coffee Butter Food

SWEET-CREAM COFFEE BUTTER

Steps:

• Cook cream, sugar, oil, espresso powder, and salt in a small saucepan over medium heat, stirring, until just simmering and solids are dissolved, about 2 minutes. Transfer to a small bowl and chill until cool, about 30 minutes.
• Beat butter on medium-low speed in the bowl of a stand mixer fitted with the paddle attachment (or in a food processor) to combine. With the motor running, drizzle in cream mixture. Increase speed to medium-high and beat until combined and smooth. Transfer to a resealable container and chill at least 3 hours. Let sit at room temperature at least 15 minutes before serving.
• Do Ahead
• Butter can be made 10 days ahead; keep chilled.

SIMPLE SWEET CREAM

Steps:

• Place your sugar and water in a saucepan over high heat.
• Bring to a boil and stir continuously until all of the sugar is dissolved- about 3 minutes.
• Allow sugar water (syrup) to cool.
• Combine syrup with milk and stir or whisk to combine well.

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.

SWEET CREAM

Steps:

• Beat the cream cheese, sour cream and brown sugar in a bowl with a mixer until smooth. Chill before serving.

HOMEMADE SWEET CREAM COFFEE CREAMER

Steps:

• Combine the sugar, creamer, and milk in a saucepan.
• Bring to a simmer on the stove over medium-low heat, whisking constantly until it begins to steam slightly. Don't bring it to a boil, because your creamer will curdle.
• Remove from heat and stir in vanilla extract. Allow the creamer to cool, then store in the refrigerator. Feel free to adjust the amounts for stronger or sweeter flavors.

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.

SWEET CREAMY BUTTER

Steps:

• Fill Jar no more than 1/2 full with heavy cream, add salt if desired.
• Screw cap on tight and shake. After a few minutes will turn to a whipped cream. Keep shaking and all of a sudden it will loosen up again and you will hear the butter hitting the jar and hear the separated buttermilk liquid.
• Stop shaking and drain (I like to do this into a cup for drinking)
• Spoon out butter in to bowl and use now or store or put into a mold(it gets hard when cold).
• tip- I found if the cream gets so whipped it is hard to shake from the sides a tablespoon of warm water added will loosen it up and speed up shaking time.
• We Stir in some maple syrup and use on pancakes.

COFFEE BUTTER

Steps:

• Dissolve the instant coffee in the water.
• Cream the butter until soft and fluffy.
• Mix syrup and coffee mixture and slowly add to butter, blending thoroughly.

CINNAMON STREUSEL COFFEE CAKE

Steps:

• Preheat oven to 350F/180C degrees. Grease a 9-inch pan (round or square). Set aside.
• To make the streusel: In a medium bowl, whisk together flour, granulated sugar, brown sugar, cinnamon and salt. Add the melted butter and mix with a fork until the mixture is uniformly moistened and crumbs form. Set aside.
• To make the cake: In a medium bowl sift together flour, baking powder, baking soda and salt. Set aside.
• In a mixer bowl fitted with the paddle attachment, beat the butter on medium speed for one minute until creamy. Add sugar and beat on medium speed for about 3 minutes, until light and fluffy. Beat in the eggs, one at a time until combined. Scrape down the sides and bottom of the bowl as necessary. Beat in vanilla extract. On low speed, beat in the flour mixture in 3 additions, alternating it with the sour cream in 2 additions (starting and ending with the flour). Do not overmix.
• Scrape half of the batter into the prepared pan and smooth it into an even layer. Sprinkle the streusel mixture evenly over the batter. Scrape the remaining batter on top and smooth it into an even layer. Sprinkle the remaining streusel mixture evenly on top of the cake. Gently press down with your hands so the crumbs will stick to the batter.
• Bake the cake for 30-40 minutes, until a toothpick inserted into the center comes out clean. Place the cake in the pan on a wire rack to cool completely.
• Store cake at room temperature in an airtight container for up to 3 days or refrigerate for up to 5 days.

SWEET CREAM PANCAKES

Steps:

• In a medium bowl, combine flour, baking powder, baking soda, salt. Set aside.
• In a large mixing bowl, whisk egg, cream, milk, sugar, and vanilla until well combined.
• Add dry ingredients to wet ingredients and mix only until just combined, do not overmix.
• Heat a griddle over medium heat. If desired, grease with butter, oil, or nonstick cooking spray.
• Add batter by about 1/4 cup scoops.
• Cook for 2-3 minutes or until bubbles appear and don't disappear.
• Flip and cook for another 2-3 minutes or until golden brown and cooked through.

MOCHA COFFEE CUPCAKES

Steps:

• Cupcakes:
• Preheat oven at 350.
• Line cupcake pan with paper cupcake liners.
• Cream sugar with butter until light and creamy.
• Add egg
• Add vanilla extract.
• In a separate bowl add flour, baking powder, baking soda, salt, and cocoa .
• Mix until thoroughly combined.
• Begin adding the dry mixture in with the butter and sugar combination.
• Alternate the dry ingredients with the milk.
• Gently stir in the fresh brewed coffee.
• Beat well until all combined.
• Scoop the batter into the paper liners until each cup is 3/4 filled.
• Bake at 350 for 21 minutes.
• Remove from baking pan and allow to cool.
• Frosting:
• Put soften butter in the mixing bowl.
• Add powdered sugar and cocoa.
• Beat until the combination looks like little pebbles.
• Add whipping cream and mix.
• Continuing to mix, add brewed coffee.
• Mix until peaks appear.
• If this doesn't peak then add 1/4 cup more of powdered sugar.
• Continue to mix until the frosting forms peaks.
• Using a pastry bag add, your favorite tip and frost. You also can use a zip lock bag, cutting a corner adding a tip to frost your cupcakes.
• Top each cupcake with a chocolate-covered espresso bean (or two!)