Coffee Cream Filling Frosting Recipes

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.

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.

COFFEE CREAM FILLING / FROSTING

Steps:

• Mixed all three ingredients in a medium sized glass bowl.
• Beat ingredients still stiff.
• Use as a filling in your favourite cake or as frosting for cupcakes.
• Be creative!

COFFEE FROSTING

Steps:

• Mix together; instant coffee or leftover coffee, milk, cocoa powder, butter or margarine, vanilla extract, and confectioners' sugar until of spreading consistency. Makes more than enough to frost a 13x9 inch sheet cake.

COFFEE FROSTING

Steps:

• In the bowl of an electric mixer fitted with the whisk attachment, whip the cream until stiff peaks form. Add coffee and sugar, and beat to combine. Use immediately.

COFFEE-FILLED CREAM PUFFS WITH CHOCOLATE GLAZE

Steps:

• Prepare the pastry cream: Whisk together sugar, cornstarch, and salt in a medium saucepan. Whisk together milk, espresso, and egg yolks in a glass measuring cup. Add milk mixture to saucepan, along with butter. Cook over medium heat until mixture comes to a boil. Let boil 1 minute. Remove from heat and add vanilla.
• Strain pastry cream through a fine-mesh sieve into a bowl. Cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent a skin from forming. Refrigerate until chilled, at least 2 hours or up to 2 days.
• Prepare the puffs: Preheat oven to 400 degrees. In a medium saucepan over medium-high heat, combine butter, sugar, salt, and water. Bring to a boil and immediately remove from heat. Using a wooden spoon, quickly stir in the flour until combined.
• Return pan to medium-high heat and cook, stirring vigorously, until mixture pulls away from the sides and a film forms on the bottom of the pan, about 3 minutes.
• Remove from heat and add eggs, one at a time, stirring vigorously after each addition, and waiting to add the next egg until the previous one is entirely incorporated.
• Transfer dough to a pastry bag fitted with a 3/4-inch plain round tip (#809). On two parchment-lined baking sheets, pipe sixteen 2-inch rounds. Gently smooth the pointed peaks with a moistened finger, rounding tops to ensure even rising. Bake, rotating halfway, until puffed and deep golden-brown, 30 to 35 minutes. Transfer to a rack. Using a paring knife, make a small "X" in the bottom of each puff. Let cool completely.
• Whisk the pastry cream until smooth and transfer to a pastry bag fitted with a 1/4-inch filling pastry tip (#230). Fill each puff with some of the pastry cream.
• Make the glaze: Place the chocolate in a medium bowl. Bring the cream to a boil in a small saucepan over medium heat. Pour the hot cream over the chocolate; let stand 1 minute. Whisk until smooth. Dip the top of each cream puff in the chocolate and let stand at room temperature to set, about 20 minutes.

COFFEE CREAM FILLING

Steps:

• Scald coffee with milk.
• Mix sugar, cornstarch, salt and well beaten eggs.
• Strain milk; add gradually to sugar mixture.
• Add butter; cook in a double boiler until thick and creamy, stirring constantly.
• Add vanilla and cool.

CREAM-FILLED COFFEE CAKE

Steps:

• In a small saucepan, heat the milk, 1/3 cup sugar, butter and salt; stir until sugar is dissolved. Set aside. In a small bowl, combine the yeast, warm water and remaining sugar; let stand for 5 minutes., In a large bowl, combine the milk and yeast mixtures, eggs and 3 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn out onto a lightly floured surface and knead until smooth, about 6-8 minutes. Place dough in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 1 hour. , Meanwhile, in a bowl, combine the sugars, flour and cinnamon; cut in cold butter until mixture resembles coarse crumbs; set topping aside. Punch dough down; divide in half. Pat or roll each portion to fit a greased 9-in. round baking pan. With a fork, pierce tops; sprinkle with topping. Cover and let rise in a warm place until doubled, about 1 hour. , Bake at 350° for 20-25 minutes. Remove from pans and cool on wire racks. For filling, in a small saucepan, combine flour and milk until smooth. Cook and stir for 1-2 minutes or until thickened; cool. In a small bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Add flour mixture; beat until fluffy. Split each cake into two horizontal layers; spread each with half the filling. Refrigerate until serving.