Mocha Buttercream Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
1/4 cup: Instant coffee powder,
2 tsp: Water,
8 tbsp: , (1 stick) unsalted butter at room temperature
1/4 cup: Confectioners sugar,
3/4 cup: Plus 2 Tablespoons heavy, (whipping) cream, chilled
Directions:
Flavored lightly with coffee, this variation on Rosies 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 2.1/4 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
Source from luhu.jp
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 2.1/4 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
Source from luhu.jp