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.

COFFEE BUTTER CREAM FILLING

Steps:

• 1. 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.
• 2. Place saucepan in a bowl of ice water and stir until mixture is barely warm.
• 3. 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.
• 4. Whip heavy cream until stiff and fold into the mixture.
• 5. Refrigerate for 1 hour before filling using.https://www.justapinch.com/recipe/karla-everett/butter-cream-cake/quick-easy-cake
• 6. ***NOTE : I freeze my egg whites for when I make meringue.

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!