How To Make Coffee Icing Recipes

COFFEE CAKE

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.

COFFEE GLAZE ICING

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.

EASY COFFEE ICING

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!

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 MOCHA ICING

Steps:

• In a bowl using an electric mixer on medium speed mix the cocoa powder with butter, coffee and vanilla until creamy and smooth.
• Add in confectioners sugar starting with 1/2 cup and adding in more until desired consistency is achieved.

COFFEE BUTTERCREAM FROSTING

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.

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.

COFFEE-CHOCOLATE CAKE

Steps:

• In a large bowl, beat the sugar, oil, milk, coffee, eggs and vanilla until well blended. Combine the flour, cocoa, baking soda, baking powder and salt; gradually beat into sugar mixture until blended. , Pour into 2 greased and floured 9-in. round baking pans. Bake at 325° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely., For frosting, in a large bowl, beat butter until fluffy. Beat in confectioners' sugar and vanilla. Add milk until frosting reaches desired consistency. Spread frosting between layers and over top and sides of cake.

RECIPES

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 ICING

Steps:

• Beat together confectioners' sugar, butter or margarine, coffee, and vanilla until smooth. Add more liquid or confectioners' sugar as needed.

COFFEE FROSTING

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.