Cappuccino Buttercream Frosting Recipes

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COFFEE BUTTER FROSTING



Coffee Butter Frosting image

For coffee lovers. A delicious mocha frosting. Perfect with chocolate, caramel, or white cakes.

Provided by GINGER P

Categories     Desserts     Frostings and Icings     Chocolate

Time 10m

Yield 12

Number Of Ingredients 4

1 ½ cups confectioners' sugar
1 tablespoon unsweetened cocoa powder
⅓ cup butter or margarine, softened
1 tablespoon strong brewed coffee

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.

Nutrition Facts : Calories 104.5 calories, Carbohydrate 15.2 g, Cholesterol 13.5 mg, Fat 5.2 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 3.3 g, Sodium 36.5 mg, Sugar 14.7 g

VEGAN COFFEE-BUTTERCREAM FROSTING



Vegan Coffee-Buttercream Frosting image

Can you say "decadent"? Funny thing is, this is comparatively low-fat and you'll never know it, when it's spread on your favorite baked goodies! *grin* web-sourced from eHow, but edited by me.

Provided by White Rose Child

Categories     Dessert

Time 15m

Yield 18 cupcakes, 18-24 serving(s)

Number Of Ingredients 4

1/3 cup margarine (I use Earth Balance Buttery Original, but use whatever animal-free brand you like)
4 cups powdered sugar
1 teaspoon vanilla extract
1/3-1/2 cup strong coffee, cold (see note)

Steps:

  • For the coffee: I just use a bit of instant and brew it about double or triple strength.
  • For best results, pre-measure the ingredients. You can pour the vanilla in with the coffee.
  • Place the vegan butter sub in a med-large mixing bowl; set hand mixer on low speed and beat till 'fluffy' (whippy is more like the right word here).
  • Gradually add the powdered sugar, stopping the mixer to scrape down the sides of the bowl as needed. You can also begin to add dribbles of coffee as needed to moisten.
  • Continue until it has reached your desired consistency; should be light and fluffy. Frost your cupcakes/cake/biscuits and enjoy!

COFFEE BUTTERCREAM FROSTING RECIPE



Coffee Buttercream Frosting Recipe image

Bring java flavor to your buttercream frosting. This Coffee Buttercream Frosting uses instant coffee to give cakes and cupcakes an unforgettable topper.

Provided by My Food and Family

Categories     Recipes

Time 5m

Yield 2-1/2 cups or 20 servings, 2 Tbsp. each

Number Of Ingredients 4

1/4 cup MAXWELL HOUSE INTERNATIONAL Suisse Mocha
1/3 cup hot milk
1/2 cup (1 stick) butter, softened
1 pkg. (16 oz.) powdered sugar (about 4 cups)

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.

Nutrition Facts : Calories 150, Fat 5 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 45 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

COFFEE BUTTERCREAM



Coffee Buttercream image

Flavored with instant espresso powder, this lively frosting goes especially well with chocolate desserts, whether it's a simple batch of cupcakes or Martha's next-level Chocolate Meringue Cake with Coffee Buttercream.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes     Fillings & Frostings     Buttercream Frosting Recipes

Time 25m

Yield Makes 8 cups

Number Of Ingredients 6

3 tablespoons instant espresso powder
1/4 cup hot water
10 large egg whites
2 1/2 cups sugar
1/2 teaspoon coarse salt
2 pounds (8 sticks) unsalted butter, cut into pieces, room temperature

Steps:

  • In a small bowl, dissolve espresso powder in hot water; set aside. In the heatproof bowl of an electric mixer, combine egg whites, sugar, and salt. Set the bowl over a pan of simmering water. Whisk constantly until sugar has dissolved and whites are hot to the touch, 3 to 5 minutes.
  • Transfer mixture to the bowl of an electric mixer fitted with the whisk attachment and mix on low speed, gradually increasing to high speed, until stiff, glossy peaks form, about 10 minutes.
  • With machine running on low speed, add butter to the egg whites, beating until smooth. Add the espresso mixture and continue beating until incorporated.

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