How To Make Coffee Icing Recipes
COFFEE CAKE
Whip up a classic coffee cake with ease. You can freeze the sponges if you want to save time later on. Ideal for a bake sale, birthday party or coffee morning
Provided by sianie
Categories Afternoon tea, Dessert, Treat
Time 50m
Number Of Ingredients 10
Steps:
- Heat the oven to 180C/160C fan. Line and butter two 18cm sandwich tins. Add the sugar and butter to a bowl and whisk until very fluffy and pale.
- Whisk the eggs in a mug with a fork, then add them gradually to the mixture with 1 tbsp of flour each time. (Make sure you don't use all the flour.) When the eggs have been fully combined into the mix, add the rest of the flour and fold it in gently.
- Add the dissolved coffee to the mixture, still folding. Divide into the sandwich tins and cook for 25-30 min until risen and firm and a skewer inserted into the middle comes out clean. Leave to cool in the tin for 5 mins then turn out onto a wire rack to cool completely. Can be frozen at this stage.
- Meanwhile, make the icing by beating the icing sugar with the butter until light and fluffy, then add the dissolved coffee. Whisk, then cover and set aside until ready to ice the cake.
- Spread half the icing on the bottom of one sponge and spread the strawberry jam on the bottom of the other, if using. Sandwich together, then spread the remaining icing on top. Decorate with walnuts or cherries, if you like.
Nutrition Facts : Calories 559 calories, Fat 30 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 49 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 1.1 milligram of sodium
COFFEE GLAZE ICING
Coffee Glaze Icing is the perfect decoration for your cake if you plan to serve it to a gathering of adults, because it is a mature flavour with a universal appeal. Even kids enjoy it because it is an occasional treat. To make the most of this amazing glaze icing, spread it with a damp palette knife. This will give you a smooth finish. Also, take care to use the icing as soon as it is made, before it hardens.
Provided by Tarla Dalal
Categories Basic Indian Dessert Recipes
Time 2m
Yield 1
Number Of Ingredients 2
Steps:
- MethodCombine the coffee and 3 tbsp of warm water in a small bowl, mix well and keep aside.Sieve the icing sugar in a deep bowl and gradually add the coffee-water mixture and mix very well till smooth.Use immediately.
Nutrition Facts :
EASY COFFEE ICING
Wow, this coffee frosting is fantastic. It's very fragrant and tastes as good as it smells. We were a little concerned that the instant coffee granules would make the icing gritty, but it doesn't at all. In fact, it's what gives this coffee frosting such great flavor. We paired the frosting with chocolate cupcakes and it was the...
Provided by Amy Barrett
Categories Other Desserts
Time 5m
Number Of Ingredients 4
Steps:
- 1. With a mixer, mix together the butter and coffee.
- 2. Now mix in the powdered sugar. Blend well.
- 3. Slowly add small amounts of the coffee until the frosting is the desired consistency.
- 4. Spread on cake and enjoy!
HOW TO MAKE COFFEE ICING
How to Make Coffee Icing. Coffee icing is rich and delicious. It blends well with a variety of flavors such as raspberry, strawberry, cherry, and chocolate. It is also excellent with the addition of nuts such as pecans and walnuts. And...
Provided by wikiHow
Categories Frosting Icing and Fondant
Number Of Ingredients 2
Steps:
- Prepare the strong-brewed coffee and set it aside. You can make some using a coffee maker or one part instant coffee and one part hot water. You can also use a shot of espresso.
- Pour the powdered sugar through a sieve into a bowl. This will break up any clumps that might be in the sugar, resulting in a smoother texture when you finish.
- Mix in the strongly-brewed coffee. Pour the coffee into the sugar while mixing the sugar briskly with a fork or a small whisk. You will get a thick, syrup-like consistency.
- Pour the glaze over your cake, cupcake, or pastry. Work quickly, as this glaze will harden up.
5-MINUTE COFFEE BUTTERCREAM FROSTING RECIPE
This homemade coffee buttercream frosting is fluffy, delicious, and amazingly easy to make. The recipe uses instant coffee, softened butter, powdered sugar and 1/2 tsp of milk. It's packed with coffee flavor is perfect for cakes, cupcakes, and more.
Provided by Sam Adler
Categories Cakes
Time 10m
Number Of Ingredients 4
Steps:
- Add the 1 cup softened butter to the bowl of a hand or stand mixer fitted with the paddle attachment. Add the sifted 3 cups of confectioners sugar and beat on low speed working up to medium for 2 minutes.
- Dissolve 1 tsp of the instant coffee granules in 1 tbsp of water. With the mixer on medium speed add the coffee to the bowl. Stop and scrape down the bowl. Add the 1/2 tsp cream and the remaining 1/2 tsp dry instant granules to the frosting and mix on low speed until combined, about 1 minute.
- Spread all over cakes and cupcakes!
Nutrition Facts : ServingSize 1 piece, Calories 202 kcal, Carbohydrate 24 g, Protein 1 g, Fat 12 g, SaturatedFat 8 g, Cholesterol 33 mg, Sodium 2 mg, Sugar 23 g
MOCHA FROSTING
Our Test Kitchen home economists dress up purchased angel food cake with an easy-to-make coffee-flavored frosting.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 10-12 servings.
Number Of Ingredients 7
Steps:
- For frosting, in a small bowl, dissolve coffee granules in water; set aside. In a bowl, cream butter until light and fluffy. Beat in cocoa. Gradually beat in confectioners' sugar and coffee granules until smooth., Cut cake into three horizontal layers. Place bottom layer on a serving plate; spread with frosting. Repeat with middle cake layer. Top with remaining cake layer; frost top and sides of cake. Garnish with chocolate sprinkles if desired.
Nutrition Facts :
COFFEE BUTTERCREAM FROSTING
Calling all coffee lovers. This rich and creamy Coffee Buttercream Frosting is the perfect addition to all your cakes and confections. Just 4 ingredients and ready in 5 minutes!
Provided by Gina Kleinworth
Categories Dessert
Number Of Ingredients 4
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.
RECIPES
For all those that love coffee this coffee buttercream is the perfect topping for a coffee and walnut cake.
Yield 10
Number Of Ingredients 8
Steps:
- Step 1:Dissolve 3 tsp instant coffee in 1 tsp boiling water and leave to one side to cool.Step 2:In a seperate bowl beat together the softened butter and icing sugar until smooth then beat in the cooled coffee mixture.Step 3:This buttercream should make enough to ice 12 or more cupcakes and a large sponge cake.
COFFEE FROSTING
Delicious coffee flavored chocolate frosting. Cream may be substituted for the milk for added richness.
Provided by Jeannette Gartner
Categories Desserts Frostings and Icings Chocolate
Yield 16
Number Of Ingredients 6
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.
Nutrition Facts : Calories 190.3 calories, Carbohydrate 38.3 g, Cholesterol 11.8 mg, Fat 4.6 g, Fiber 0.4 g, Protein 0.4 g, SaturatedFat 2.9 g, Sodium 32.9 mg, Sugar 37 g
COFFEE ICING
Use strong brewed coffee in this quick and easy cake icing recipe with butter and vanilla extract.
Provided by Carol
Categories Desserts Frostings and Icings
Yield 6
Number Of Ingredients 4
Steps:
- Beat together confectioners' sugar, butter or margarine, coffee, and vanilla until smooth. Add more liquid or confectioners' sugar as needed.
Nutrition Facts : Calories 225.6 calories, Carbohydrate 39.9 g, Cholesterol 20.3 mg, Fat 7.7 g, Protein 0.1 g, SaturatedFat 4.9 g, Sodium 55.1 mg, Sugar 39.3 g
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How to Make Coffee Cake with Mocha Frosting. For the cake: 1. Preheat oven to 350 degrees or 170 degree C. 2. Grease and flour two or one big round baking pans. 3. In a large bowl, mix sugar, flour and 1/4 teaspoon salt and baking soda. Set aside.
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- In the bowl of an electric mixer fitted with a paddle attachment, or large bowl with a hand held mixer beat the butter for 5 full minutes, until light and fluffy.
- Sieve the powdered sugar to prevent any lumps and add half to butter. Beat for another 5 minutes then add the remaining powdered sugar and mix for 3 more minutes.
- While powdered sugar is mixing into butter, in a small bowl add instant coffee and hot water. Add the coffee mixture to frosting with heavy cream and beat for another 3 minutes.
- Spread or pipe frosting. Store in the fridge for up to 7 days, let come to room temperature, and mix before using.
4 WAYS TO MAKE ICING WITHOUT ICING SUGAR - WIKIHOW
2015-09-01 To make icing without icing sugar, start by grinding granulated white sugar in a blender for 5 minutes or until it feels fine and powdery. Then, pour the sugar into a bowl and whisk it to make it fluffier and clump-free. Once you've whisked the sugar, just use it as a substitute for icing sugar in your recipe! If you're looking for an easy icing recipe…
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COFFEE BUTTERCREAM - CHARLOTTE'S LIVELY KITCHEN
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- Cut the butter (250g) into cubes and then beat on a low-medium speed until soft. Gradually add the icing sugar (you add it gradually to stop it flying everywhere) and beat until fully combined.
- Add the vanilla extract (¼tsp) and add the coffee a teaspoon at a time, beating in each addition before adding more.
- Check the consistency of your buttercream. It should be soft and perfect for piping at this point. If it’s still a little stiff then beat in a little milk.
HOW TO MAKE COFFEE BUTTERCREAM FROSTING - SIMS HOME KITCHEN
2021-03-04 Instructions. Whisk unsalted butter in a large bowl for 1 minute. Add half of the sifted icing sugar to the butter and whisk for 3 minutes. Then, add the remaining icing sugar and whisk for another 3 minutes. Finally, add the instant coffee …
From simshomekitchen.com
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- Add half of the sifted icing sugar to the butter and whisk for 3 minutes. Then, add the remaining icing sugar and whisk for another 3 minutes.
COFFEE CAKE WITH COFFEE BUTTERCREAM, COFFEE GLACé ICING ...
From bbc.co.uk
- For the coffee cake, preheat the oven to 180C/350F/Gas 4. Grease and line a 23cm/9in loose-bottomed cake tin.
- For the coffee buttercream, place the softened butter in a bowl and mix with a hand-held electric mixer. Add the sifted icing sugar and beat together. Dissolve the coffee in the water and add to the buttercream and stir.
- For the glacé icing, place the coffee and boiling water into a bowl to dissolve, then add the icing sugar and beat until smooth. Add a little more boiling water if needed until the mixture comes to a spreadable consistency.
- For the candied walnuts, place the sugar and 110ml/3½fl oz water into a saucepan and bring to a simmer. Add the walnuts and cook for a couple of minutes, or until just tender.
- Heat 2.5cm/1in of vegetable oil in a saucepan until just shimmering. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
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- First, start by mixing the instant coffee with hot water to create a paste. Set that aside and let it cool down completely.
- While the coffee is cooling, cut the softened butter into cubes and place it in a stand mixer or a large bowl. Using the whisk attachment in the stand mixer or hand mixer, whip until the butter is light in color and fluffy.
- Add the condensed milk to the whipped up butter mixture, making sure that the sweetened condensed milk is straight out of the refrigerator.. Whip the mixture again for one more minute or until combined.
- Add in the instant coffee paste and whip it once more for a couple of minutes or until completely smooth.
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