Cappuccino Buttercream Frosting Recipe Recipes Recipe For Stuffed

VANILLA LATTE BUTTERCREAM FROSTING

Steps:

• In the bowl of your mixer, mix the softened butter until smooth.
• Slowly add the powdered sugar along with the cream, vanilla, salt and coffee. Mix on medium speed for 3 minutes (longer if using a hand mixer) adding more liquid if needed to reach desired spreading consistency.
• Reduce speed of mixer to low and mix 3 minutes or more until the buttercream is creamy and smooth.

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.

CHOCOLATE COFFEE BUTTERCREAM ICING

Steps:

• Beat butter and cream cheese together in a bowl with an electric hand mixer until creamy; slowly beat in confectioners' sugar, cocoa powder, coffee, and salt until smooth and spreadable.

CAPPUCCINO CAKE WITH MOCHA FROSTING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch cake pans.
• In a large bowl, combine cake mix and 1/4 cup cappuccino. Pour in 1 1/4 cups water, 3 egg whites and 1 tablespoon oil. Mix well, then pour batter into prepared pans.
• Bake in preheated oven according to package directions until a toothpick inserted into center of cake comes out clean. Cool in pans for 10 minutes, then turn out onto wire racks and cool completely.
• To make the Mocha Frosting: In a large bowl, combine shortening with vanilla. Blend in half of the confectioners' sugar. Blend in 2 tablespoons milk. Repeat with remaining confectioners' sugar and 2 tablespoons milk. Mix in approximately half of the cocoa.
• Dissolve the 1 tablespoon 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.

STRAWBERRY BUTTERCREAM FROSTING

Steps:

• Beat butter at medium speed until fluffy. Add confectioners' sugar and strawberries and beat until smooth.