Cappuccino Buttercream Frosting Recipe Recipe For Zucchini

CAPPUCCINO FROSTING

Steps:

• In a large bowl, combine shortening and vanilla.
• Blend in half of the confectioner's sugar.
• Blend in 2 Tblsp milk.
• Repeat with remaining confectioners sugar and 2 Tblsp milk.
• Mix in approximately half of the cocoa.
• Dissolve 1 Tblsp instant coffee into 1 cup of hot water.
• While still warm, pour two tablespoons of the coffee into the frosting mixture.
• Mix in remaining cocoa. Add coffee mixture, a tablespoon at a time, until desired consistency is achieved.
• Fill and frost cake.

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.

CAPPUCCINO-FROSTED BROWNIES

Steps:

• Microwave chocolate squares and butter in a large microwave-safe bowl at HIGH 1 1/2 minutes, stirring after 1 minute and then every 30 seconds or until melted.
• Stir until smooth.
• Stir in sugar.
• Add eggs, 1 at a time, beating with a spoon just until blended after each addition.
• Stir in flour and vanilla; stir in chocolate morsels.
• Pour mixture into a lightly greased 13- x 9-inch baking pan.
• Bake at 350° for 30 to 35 minutes or until a wooden pick inserted in center comes out clean.
• Cool completely on a wire rack.
• Cappuccino Buttercream Frosting:.
• Dissolve instant mocha cappuccino mix in hot milk in a small cup, stirring to combine; cool completely (about 10 minutes).
• Pour milk mixture into a mixing bowl; add softened butter, and beat at medium speed with an electric mixer until well combined.
• Gradually add powdered sugar, beating until smooth and fluffy.
• Spread Cappuccino Buttercream Frosting evenly over top of cooled brownies.
• Garnish, if desired.
• Cut into squares.
• Cover and chill, if desired.
• **Cook time does not include cooling of brownies OR frosting.

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.

CHOCOLATE ZUCCHINI CAKE WITH CHOCOLATE BUTTERCREAM FROSTING RECIPE

Steps:

• For cake: Preheat oven to 350 degrees. Butter and lightly flour 2 8 inch pans. Whisk all of your dry ingredients in a bowl. Then use a whisk or a stand mixer to whisk together all of your wet ingredients. Start with butter and oil. Then you can add in the rest. Then use hand mixer on low/stir to incorporate the dry ingredients into the wet. Fold in the chocolate chips and zucchini. Bake approx. 30 minutes until toothpick comes out clean. Let cool in pans. Frosting: In a stand mixer, beat butter one minute. Then add in powdered sugar gradually while mixer is low, so it won't fly out. Add a tablespoon of milk and extract. Add cocoa powder. Next, add rest of milk. Beat on speed 8 until fluffy. Recipe Notes If you do not have both salted and unsalted butter, go with all unsalted then add in 1/4 teaspoon of salt.