Creamy Coffee Icing Recipes

HOW TO MAKE COFFEE ICING

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

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!

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!

COFFEE-CREAM CHEESE ICING

Steps:

• Cream the butter and cream cheese together until light and fluffy.
• Add the coffee and vanilla; whip until fluffy and smooth.
• Add the powdered sugar a little at a time, continuing to whip with an electric mixer on high speed until all the sugar is added.
• Whip an additional 3-5 minutes.
• *Dependingon the weather, the frosting's consistency, and personal preference, you may need to add more coffee and/or powdered sugar to reach desired spreading consistency and flavor.
• *.

COFFEE CREAM CHEESE FROSTING

Steps:

• Beat the cream cheese in a large bowl with an electric mixer set on medium speed until light and fluffy.
• Gradually beat in the powdered sugar until well blended.
• Beat in the coffee mixture until well blended.
• Makes about 2 cups of frosting or enough to frost one 13x9 inch cake.

SOUR CREAM COFFEE CAKE WITH COFFEE ICING

Steps:

• Preheat oven to moderate, 180 degrees Celcius.
• Lightly grease and line a 10 by 20cm loaf pan.
• In a small bowl, using an electric mixer, cream butter and sugar together until light.
• Add eggs one at a time, beating well after each addition.
• Sift flour and cinnamon together.
• Fold into creamed mixture, slowly adding the coffee and sour cream, mix until combined.
• Bake for 40-45 minutes until cooked, test with a skewer.
• Let cool in pan for 5 minutes then turn onto wire rack to cool completely.
• COFFEE ICING.
• Combine icing sugar and butter in a small heatproof bowl.
• Stir in enough coffee to make a smooth paste.
• Place over a saucepan of simmering water and gently heat, stirring for 2-3 minutes, until the mixture is spreadable.
• Spread over the cooled cake with a spatula.
• Sprinle with pecans.

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.