Coffee Butter Recipes
SWEET-CREAM COFFEE BUTTER
Steps:
- Cook cream, sugar, oil, espresso powder, and salt in a small saucepan over medium heat, stirring, until just simmering and solids are dissolved, about 2 minutes. Transfer to a small bowl and chill until cool, about 30 minutes.
- Beat butter on medium-low speed in the bowl of a stand mixer fitted with the paddle attachment (or in a food processor) to combine. With the motor running, drizzle in cream mixture. Increase speed to medium-high and beat until combined and smooth. Transfer to a resealable container and chill at least 3 hours. Let sit at room temperature at least 15 minutes before serving.
- Do Ahead
- Butter can be made 10 days ahead; keep chilled.
COFFEE BUTTER
This recipe is courtesy of a booklet called "Coffee Makes It Delicious", from General Foods. This spread is good on pancakes, muffins, waffles, etc.
Provided by Sweet PQ
Categories Low Protein
Time 5m
Yield 2/3 cup
Number Of Ingredients 4
Steps:
- Dissolve the instant coffee in the water.
- Cream the butter until soft and fluffy.
- Mix syrup and coffee mixture and slowly add to butter, blending thoroughly.
Nutrition Facts : Calories 1368.8, Fat 138.1, SaturatedFat 87.5, Cholesterol 366, Sodium 1030, Carbohydrate 37.8, Fiber 0.4, Sugar 19.2, Protein 2.1
COCONUT OIL COFFEE
Perhaps Oliver Wendell Holmes was sipping coconut oil coffee when he said, 'The morning cup of coffee has an exhilaration about it which the cheering influence of the afternoon or evening cup of tea cannot be expected to reproduce.' This blend of coconut oil and unsalted, grass-fed organic butter in your coffee is definitely something to write about!
Provided by The Gruntled Gourmand
Categories Breakfast and Brunch Drinks
Time 5m
Yield 2
Number Of Ingredients 3
Steps:
- Blend coffee, coconut oil, and butter together in a blender until oil and butter are melted and coffee is frothy.
Nutrition Facts : Calories 224.2 calories, Cholesterol 30.5 mg, Fat 25.6 g, Protein 0.4 g, SaturatedFat 19.8 g, Sodium 6.3 mg
COFFEE BUTTER FROSTING
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
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
COFFEE BUTTERCREAM
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
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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