|
| recipe title: |
Mocha Buttercream |
| category: |
Desserts |
| keywords: |
Cake, Toppings |
| servings: |
2 |
| ingredients: |
1/4 c Instant coffee powder
2 ts Water
8 tb (1 stick) unsalted butter at
-room temperature
1/4 c Confectioners sugar
3/4 c Plus 2 Tablespoons heavy
-(whipping) cream, chilled
|
| directions: |
|
|
Flavored lightly with coffee, this variation on Rosie's 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
|
|
|
