ESPRESSO BUTTERCREAM RECIPES
ESPRESSO BUTTERCREAM FROSTING - A FOOD LOVER'S KITCHEN
This Espresso Buttercream Frosting is so decadent and lusciously creamy. Coffee lovers rejoice, this is definitely going to become your favorite frosting recipe.
Provided by Jillian Morris
Categories Dessert
Total Time 10 minutes
Prep Time 10 minutes
Yield 12
Number Of Ingredients 4
Steps:
- Dissolve the espresso powder in the vanilla in a bowl or cup and set aside.
- In the bowl of a stand mixer add in the butter and beat with a whisk attachment on high for five minutes. Reduce the speed to low and slowly add the powdered sugar- ½ cup increments are good- and let each addition completely combine.
- Once all of the powdered sugar is in, scrape the bowl and then whip for a minute or two until fluffy and light.
- After that add in the espresso-vanilla mixture and mix on low until combined.
Nutrition Facts : Calories 235 kcal, CarbohydrateContent 25 g, ProteinContent 1 g, FatContent 15 g, SaturatedFatContent 10 g, TransFatContent 1 g, CholesterolContent 41 mg, SodiumContent 3 mg, SugarContent 25 g, UnsaturatedFatContent 5 g, ServingSize 1 serving
BEST ESPRESSO BUTTERCREAM FROSTING RECIPE-HOW TO MAKE ...
Steps:
- In a small bowl, combine espresso powder and vanilla extract and stir with a fork until espresso is dissolved. In the bowl of a stand mixer, beat butter until smooth. Scrape down sides of bowl and add sugar, no more than 1 cup at a time, beating first on low and increasing mixer speed to high. Scrape down sides of bowl and continue adding sugar and mixing until frosting is smooth. Add espresso mixture and continue to beat until frosting looks light and fluffy, 1 to 2 minutes more.
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This is called a meringue buttercream because its foundation is egg whites, not the more traditional yolks. That makes it very light, satiny, and easy to spread—a plus if you're making a many-layered cake like the one in the preceding recipe. The base for this buttercream yields two different-flavored frostings: espresso coffee and bittersweet-chocolate mocha.
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Mar 17, 2017 · In a medium bowl, cream the butter. Blend in half of the sugar, then the cooled melted chocolate, vanilla, salt and the espresso powder. Alternate the remaining two cups confectioners sugar with the cream, until it reaches the desired sweetness and consistency.
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Espresso Buttercream In a stand mixer fitted with the paddle attachment, cream together the softened butter, powdered sugar, espresso powder, and vanilla until smooth and creamy. Beat the buttercream for 3-4 minutes on high speed until light and fluffy.
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Sep 01, 2020 · Instructions. Beat the butter on medium speed until smooth. Dissolve espresso granules into 1 teaspoon hot water. Add half of the powdered sugar, espresso, and half of the Kahlua. Beat at medium speed until the powdered sugar is incorporated. Add the remaining powdered sugar and Kahlua and mix at medium speed another 3 to 6 minutes scraping the ...
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Espresso buttercream. Beat the butter on medium-speed until light and creamy. Gradually sift in the icing sugar and beat until completely smooth. Add the cooled espresso and beat on high-speed until fluffy. Place the buttercream in a piping bag fitted with a 1 cm star nozzle. Pipe out a generous rosette of buttercream on each cupcake.
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