Thursday, September 03, 2009

Coffee Buttercream Frosting

I've been so very lazy about cooking. However, when one has a large group of people coming over for a meeting and is providing the dessert, well, then one must bestir oneself. I made my favorite Chocolate Buttermilk Cake but was bored with all the usual ways I frost it (Chocolate Malt or plain but oh, so good Buttercream ...). So I started digging through The Cake Mix Doctor* where I found a copied page from ... well another of her cookbooks that I picked up from the library (can't remember which, maybe her chocolate cake cookbook?).

At any rate, the chocolate cake paired with this intense coffee frosting was a huge hit.

Coffee Buttercream Frosting
Makes 3-1/2 cups, enough to frost a 2- or 3-layer cake

1/4 cup whole milk
2 tablespoons instant coffee granules
8 tablespoons (1 stick butter), at room temperature
4 cups confectioners' sugar, sifted, plus additional if needed

Pour the milk into a small glass bowl andheat in the microwave oven on high power for 30 seconds, or until very hot. Stir in the coffee granules until they dissolve. Set the mixture aside.

Place the butter in a large mixing bowl. Blend with an electric mixer on low speed until fluffy, 30 seconds. Stop the machine and add 1 cup of the confectioners' sugar. Blend with the mixer on low speed until the sugar is incorporated, 30 seconds. Alternating, add the coffee mixture and the rest of the sugar, beating on low speed until smooth. Add more sugar if the frosting seems thin. Increase the mixer speed to medium and beat until lightened, 1 to 2 minutes more.

*The Cake Mix Doctor. There is not a bad frosting recipe in this book. They are all homemade as opposed to the cake recipes which fix up cake mixes. I don't use the cake recipes from this, preferring the texture of home made cake, but I do use it for inspirations on cake/frosting pairings.

1 comment:

Emiko said...

Wonderful frosting. Just what I needed for my chocolate cake. Thanks!