Coffee Butter Cream Filling Recipes

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.

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.

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 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 BUTTER CREAM

Steps:

• Dissolve the instant coffee in two tablespoons of boiling water. Set aside.
• In the top of a double boiler over simmering water, beat the egg whites and confectioners' sugar just until the mixture is slightly warmed, creamy and smooth. The temperature should not exceed 90 degrees on a candy thermometer. Remove from the heat.
• Continue beating until the mixture has cooled and is thick and white.
• Add the butter, a little at a time, and continue beating. The mixture will look as if it is about to separate. Continue beating until the butter is well incorporated and the mixture becomes smooth.
• Fold the coffee into the butter cream. Beat thoroughly. Cover and chill.

BUTTERCREAM COFFEE CAKE

Steps:

• Cut 1/3 cup butter into 3/4 cup flour, brown sugar and cinnamon till fine.
• Stir in walnuts.
• Sift 1 1/2 cups flour with baking powder, soda and salt.
• Cream 1/2 cup butter in bowl; add sugar and cream till light.
• Add eggs one at time, beating well; blend in vanilla.
• Add dry ingredients alternately wit sour cream to creamed mixture.
• Spread in 9x9-inch floured and greased pan. Sprinkle with walnut mixture. Bake at 325 for 50 minutes.
• When cool, split horizontally and fill with filling. Store in refrigerator.
• For the Buttercream filling: Combine flour, salt salt and milk in saucepan. Cook over low heat till thick, stirring constantly; cool.
• Cream butter and sugar. Add flour mixture and beat till fluffy.

COFFEE BUTTER CREAM FILLING

Steps:

• Combine egg yolk , coffee and sugar in a saucepan ; cook over low heat , stirring constantly with a wooden spoon until the mixture leaves a thin coating on your spoon. DO NOT LET IT BOIL.
• Place saucepan in a bowl of ice water and stir until mixture is barely warm.
• Transfer the mixture to a bowl and Add the cocoa ; With a electric mixer on high speed , beat until thick enough for mixture to form a ribbon when it falls from the beaters. Beat in the butter a little at a time until all mixed in.
• Whip heavy cream until stiff and fold into the mixture.
• Refrigerate for 1 hour before filling using.https://www.justapinch.com/recipe/karla-everett/butter-cream-cake/quick-easy-cake
• ***NOTE : I freeze my egg whites for when I make meringue.