Chocolate Coffee Buttercream Icing Recipes

BASIC CHOCOLATE BUTTERCREAM ICING

Steps:

• Beat butter and 1/4 cup cocoa powder together in a bowl with an electric mixer on low until light and fluffy. Gradually add milk, remaining 1/4 cup cocoa powder, and vanilla extract; beat until smooth. Add confectioners' sugar, about 2 tablespoons at a time, until desired consistency is reached.

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.

CHOCOLATE COFFEE BUTTERCREAM FROSTING

Steps:

• Beat butter and cream cheese together in a bowl with an electric hand mixer until creamy.
• Slowly add in confectioners' sugar, cocoa powder, coffee, and salt until smooth and spreadable. Can add more coffee if you want it creamier.

COFFEE BUTTERCREAM

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.

INCREDIBLE AND EASY CHOCOLATE-COFFEE FROSTING

Steps:

• Place butter, milk, and cocoa powder in a saucepan over low heat.
• Stir mixture until all the butter has just melted.
• Remove from heat and add the vanilla and salt.
• Sift in the confectioner's sugar and ground coffee.
• Mix until smooth.
• Cool to room temperature and frost away!

DEEP CHOCOLATE TORTE WITH COFFEE BUTTERCREAM

Steps:

• Make the cake layers:
• Line 2 greased jelly-roll pans, 15 by 10 by 1 inch each, with wax paper and butter and flour the paper, shaking out the excess. In a large bowl with an electric mixer beat the egg yolks, add slowly 1 1/2 cups of the sugar, beating, and beat the mixture until it is thick and pale and forms a ribbon when the beaters are lifted. Add the chocolate and combine the batter well. In another large bowl with clean beaters beat the egg whites until they hold soft peaks, add the remaining 1/4 cup sugar slowly, and beat the mixture until it just holds stiff peaks. Stir one fourth of the whites into the yolk mixture, fold in the remaining whites gently but thoroughly, and pour the batter into the pans, spreading it evenly. Bake the cake layers in the middle of a preheated 375°F. oven for 18 to 20 minutes, or until a tester comes out clean. Let the cake layers cool in the pans, covered with kitchen towels, on large racks. Invert the cake layers onto the racks and remove the wax paper carefully.
• Make the buttercream:
• In a small heavy saucepan dissolve the sugar in 1/3 cup water over moderate heat, stirring, bring the mixture to a boil, and boil it until it registers 240°F. on a candy thermometer. In a large bowl with an electric mixer beat the eggs until they are frothy, add the sugar syrup in a thin stream, beating, and beat the mixture until it is cool. Beat in the butter, 1 tablespoon at a time, the espresso mixture, and a pinch of salt and beat the buttercream until it is combined well. If necessary, chill the buttercream, covered, until it is firm enough to spread.
• Make the ganache:
• In a large heavy saucepan bring the cream just to a boil and remove the pan from the heat. Add the chocolate and stir the mixture until it is smooth. Transfer the mixture to a bowl and chill it, covered, stirring occasionally, until it is cool and thickened, but do not let it solidify. Beat the mixture until it just forms soft peaks, but do not overbeat it or it will become granular.
• Assemble the torte:
• Transfer the cake layers to a work surface, trim the edges, and halve each cake layer lengthwise. On a serving plate arrange one of the cake layers, spread it with one third of the preserved, strained, and spread one third of the ganache over the preserves. Top the ganache with another cake layer and layer the remaining preserves, ganache, and cake layers in the same manner, ending with a cake layer. Spread the sides and top of the cake with a very thin layer of the buttercream and chill the torte for 30 minutes. Spread the sides and top of the torte with some of the remaining buttercream, reserving about 1/3 cup of it for making rosettes, and with a pastry comb or the tines of a fork score the buttercream lengthwise. Draw the back of a knife crosswise across the scored buttercream at intervals. Transfer the reserved buttercream to a small pastry bag fitted with a decorative tip, pipe rosettes on top of the torte along the long sides, and intersperse the rosettes with the chocolate coffee beans. The torte may be made 2 days in advance and kept covered loosely and chilled. Remove the torte from the refrigerator 30 minutes before serving.