Espresso Pudding Frosting Recipes

ESPRESSO FROSTING

Espresso Frosting image

Yummy, on cake or my Double Espresso Brownies. I think I got this from Hershey, but I cant remember, have had it on a recipe card forever.

Provided by CookbookCarrie

Categories Dessert

Time 10m

Yield 1 serving(s)

Number Of Ingredients 6

Ingredients

1/4 cup hershey cocoa (NOT hot chocolate mix)
1/2 cup butter or 1/2 cup margarine
1/3 cup soured milk or 1/3 cup buttermilk
4 1/2 cups powdered sugar
1 teaspoon instant espresso or 1 teaspoon finely ground instant coffee (you can even use decaf if you like)
1 teaspoon high quality vanilla

Steps:

Heat butter, milk and cocoa in a 3 qut saucepan over medium heat, stir frequently DO NOT BOIL.
Remove from heat and stir in sugar, espresso and vanilla with the wire whisk until smooth and spreadable.
You may need more or less powdered sugar, add a bit at a time and see when it gets to the consistency you like.

ESPRESSO PUDDING FROSTING

Espresso Pudding Frosting image

Espresso and chocolate for dessert were made for each other, and this fluffy frosting recipe combines the two flavors in a simple and delicious way.

Provided by My Food and Family

Categories Recipes

Time 5m

Yield 1 qt. or 32 servings, 2 Tbsp. each

Number Of Ingredients 4

Ingredients

1/2 cup chilled brewed strong MAXWELL HOUSE Italian Espresso Roast Coffee
1/2 cup cold milk
1 pkg. (4-serving size) JELL-O Chocolate Flavor Instant Pudding
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

Steps:

Pour coffee and milk into medium bowl. Add dry pudding mix.
Beat with wire whisk 1 min. or until well blended.
Stir in whipped topping.

Nutrition Facts : Calories 35, Fat 1.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 55 mg, Carbohydrate 5 g, Fiber 0 g, Sugar 4 g, Protein 0 g

CHOCOLATE PUDDING WITH ESPRESSO WHIPPED CREAM

Chocolate Pudding with Espresso Whipped Cream image

Provided by Bon Appétit Test Kitchen

Categories Coffee Milk/Cream Mixer Chocolate Dairy Dessert Valentine's Day Kid-Friendly Chill Engagement Party Ramekin Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates

Yield Makes 6 servings

Number Of Ingredients 8

Ingredients

1/4 cup plus 2 tablespoons sugar
2 tablespoons cornstarch
1 tablespoon plus 1 teaspoon instant espresso powder
2 cups whole milk
1 cup bittersweet or semisweet chocolate chips
1 tablespoon unsalted butter
1 1/2 teaspoons vanilla extract
1/2 cup chilled heavy whipping cream

Steps:

Whisk 1/4 cup sugar, cornstarch, and 1 tablespoon instant espresso powder in heavy medium saucepan to blend. Gradually whisk in milk. Whisk over medium heat until mixture boils and thickens, 3 to 4 minutes. Remove from heat. Whisk in chocolate chips, butter, and vanilla extract until smooth. Divide mixture among 6 small ramekins or glasses. Cover and chill pudding until cold, about 2 hours.
Using electric mixer, beat cream, remaining 2 tablespoons sugar, and 1 teaspoon espresso powder in medium bowl until peaks form. Top each chocolate pudding with dollop of espresso cream.

FLUFFY PUDDING FROSTING

Fluffy Pudding Frosting image

Whip up this Fluffy Pudding Frosting that takes just 15 minutes to prep. Follow the recipe to prepare this delicious frosting for cakes and cupcakes.

Provided by My Food and Family

Categories Frosting & Icing

Time 15m

Yield 36 servings, about 2 Tbsp. each

Number Of Ingredients 4

Ingredients

1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding Pudding
1/4 cup powdered sugar
1 cup cold milk
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

Steps:

Beat pudding mix, sugar and milk in large bowl with whisk 2 min.
Stir in COOL WHIP.

Nutrition Facts : Calories 40, Fat 1.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 50 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

ESPRESSO FILLING

Espresso Filling image

Coffee lovers will go crazy for cakes made with this heavenly filling. It's rich, decadent and irresistible! -Megan Byers, Wichita, Kansas

Provided by Taste of Home

Categories Desserts

Time 15m

Yield 2-1/4 cups.

Number Of Ingredients 6

Ingredients

2 tablespoons instant espresso powder
1-1/2 teaspoons hot water
1-1/2 cups mascarpone cheese
1 cup confectioners' sugar, sifted
3/4 cup heavy whipping cream
1-1/2 teaspoons vanilla extract

Steps:

In a small bowl, mix espresso powder and water until smooth; cool. In a large bowl, beat the mascarpone cheese, confectioners' sugar, cream, vanilla and espresso mixture on medium speed until creamy and slightly thickened (do not overmix). Spread between cake layers.

Nutrition Facts : Calories 222 calories, Fat 21g fat (12g saturated fat), Cholesterol 60mg cholesterol, Sodium 24mg sodium, Carbohydrate 7g carbohydrate (6g sugars, Fiber 0 fiber), Protein 3g protein.

GUINNESS® CUPCAKES WITH ESPRESSO FROSTING

Guinness® Cupcakes with Espresso Frosting image

My husband loves Guinness® so I thought it would be fun to make cupcakes one year for his birthday -- he loves them. Now he gets them for every birthday! They are a nice mellow flavor: not too sweet, yet still chocolaty. Goes great with the espresso frosting!

Provided by kirstenburns

Categories Desserts Cakes Cupcake Recipes Holiday

Time 1h10m

Yield 24

Number Of Ingredients 14

Ingredients

1 (12 fluid ounce) can or bottle Irish stout beer (such as Guinness®)
4 tablespoons unsalted butter
½ teaspoon vanilla extract
2 cups all-purpose flour
2 cups white sugar
¾ cup unsweetened cocoa powder
1 ¼ teaspoons baking soda
1 teaspoon salt
¾ cup sour cream
3 eggs
3 cups powdered sugar
⅓ cup unsalted butter, cubed and softened
3 tablespoons water
1 ½ teaspoons instant espresso powder

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Line 2 muffin tins with paper liners.
Combine stout beer, butter, and vanilla extract in a small saucepan over medium heat. Stir occasionally until butter is melted. Pour into a large mixing bowl and set aside to cool for at least 10 minutes.
Whisk flour, sugar, cocoa powder, baking soda, and salt in another large bowl. Pour gradually into the beer mixture, beating with an electric mixer on medium speed. Beat in sour cream and eggs, one at a time, until batter is smooth.
Divide batter among the lined muffin cups, filling each one 3/4 of the way.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 22 to 28 minutes. Leave in the tins for 5 minutes. Transfer to a cooling rack to cool completely.
Meanwhile, make the frosting. Combine powdered sugar and butter in a bowl. Beat on low speed until creamy. Mix water and espresso powder in a bowl until espresso is dissolved. Pour into the bowl and beat frosting on medium-high speed until fluffy.
Cover tops of cooled cupcakes with frosting.

Nutrition Facts : Calories 237.5 calories, Carbohydrate 41.9 g, Cholesterol 38.3 mg, Fat 7.1 g, Fiber 1.2 g, Protein 2.7 g, SaturatedFat 4.2 g, Sodium 176.9 mg, Sugar 31.5 g

PUDDING & CREAM FROSTING

Pudding & Cream Frosting image

A simple cream frosting that can be adapted to any flavour of instant pudding. I like using vanilla, lemon, and chocolate flavours. This frosting is especially good on angel food cake, because it is not too sweet.

Provided by Cullinaryjudge

Categories Dessert

Time 5m

Yield 3 cups

Number Of Ingredients 3

Ingredients

1 cup whipping cream
1 (3 1/2 ounce) package instant pudding mix, any flavour
1 cup milk

Steps:

In bowl, beat cream to stiff peaks.
Set aside.
In another bowl, beat pudding mix with milk on low speed for 1 minute.
Let set 1 minute.
Fold in whipped cream.
Chill until ready to use.

Nutrition Facts : Calories 446.9, Fat 32.5, SaturatedFat 20.3, Cholesterol 120.1, Sodium 533, Carbohydrate 35.9, Sugar 29.9, Protein 4.3

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