Mocha Buttercream

19.10.2008 | Author: Cook | Posted in Cakes
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Mocha Buttercream


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
    •

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





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