Mocha buttercream

Yield: 2 Servings

Measure Ingredient
¼ cup Instant coffee powder
2 teaspoons Water
8 tablespoons (1 stick) unsalted butter at room temperature
¼ cup Confectioners sugar
¾ cup Plus 2 Tablespoons heavy (whipping) cream, chilled

Flavored lightly with coffee, this variation on Rosie's Buttercream has a lovely cafe au lait color.

1. Dissolve the coffee in the water.

2. Place all ingredients in a food processor and process until light and fluffy, about 5 minutes. Stop the machine several times to scrape down the sides of the bowl with a rubber spatula.

3. Transfer the buttercream to a medium sized mixing bowl and, using the paddle attachment of an electric mixer, continue to beat on medium-high speed, until the buttercream is white and fluffy, 15 to 20 minutes. Stop the mixer to scrape the bowl several times with a rubber spatula (If you do not have a paddle attachment, you can use the whisk) Use the buttercream for frosting within an hour or it will need rewhipping.

Makes 2 to 2⅒/4 cups, enough to fill and frost a two- or four-layer cake

Source: Rosies Bakery - All-Butter Fresh Cream Sugar-Packed No Holds Barred Baking Book. by Judy Rosenberg

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