![]() ![]() If you swirl on the frosting with a pastry bag and a decorating tip you should be able to frost 15-18 cupcakes depending on the size of the swirl. If you are making cupcakes, you should be able to frost 24 cupcakes if you apply the frosting with a knife. Our Coffee Buttercream Recipe should make enough icing to cover a 9″ x 13″ sheet cake or a two-layer 8″ cake. How much frosting will you need? That always depends on how thick or thin you apply the frosting or how much decorating you do but here are a couple of guidelines. You can check out our FAQ section below to see some other advice on making the perfect batch of frosting. The amount of milk to use depends on the state of your frosting and sometimes the time of year (if it is a hot humid day, you might not need to add any milk.) A good rule of thumb is to add the milk a teaspoon at a time. Too thick? Add some milk and mix again to check to see if it is now the right consistency. If it tastes great, test the consistency. You are trying to determine if the consistency is correct or if it needs more milk or maybe a little more vanilla extract. Step 9: This is the fun part of the recipe where you get to taste your frosting. Stop the mixer and scrape down the sides of the bowl and then increase the speed to medium-high and mix for another 30-45 seconds so the frosting gets light and fluffy. Step 8: Start your mixer (or electric beater) on the lowest setting and keep it on low until the butter and sugar are incorporated (about 30 seconds). Step 7: Here is a Two Sisters Tip – cover the mixer with a towel during this part of the mixing process to keep the powdered sugar from flying out of the mixer. Step 6: Add the powdered sugar to the butter mixture in the mixing bowl. We normally do not sift the powdered sugar and instead rely on the mixer to do that work for us. If you don’t have a food scale, measure 4 cups instead. Step 5: We use a food scale to measure 1 Pound of Powdered Sugar. Step 4: Use a spatula to scrape the butter mixture down from the sides of the bowl. Step 3: Mix the butter and the coffee together on medium speed until thoroughly combined (about 2 minutes.) You really want the coffee/vanilla flavors to meld with the butter to enhance the flavor of the frosting. If it is too soft, it will start melting during the mixing process and your frosting consistency will be off. If the butter is too cold it will be hard to mix with the coffee flavoring. The butter needs to be what we call “slightly softened” which is somewhere between straight out of the refrigerator and room temperature. Step 2: Add the butter and the coffee/vanilla mixture to a mixing bowl. Allow the vanilla and coffee to steep for at least 15 minutes. Stir until the instant coffee has dissolved in the vanilla. If you can’t find that, you can substitute 2 tablespoons of any other Dark Roast instant coffee. ![]() We used Starbucks French Roast Instant which comes in pre-measured packets. ![]() (We tried using brewed coffee but the coffee flavor was too subtle.) Measure 2 teaspoons of Vanilla Extract into a small bowl and then add the instant coffee. Step 1: After a lot of trial and error, we discovered that the best way to infuse this frosting with coffee flavor was to add Dark Roast Instant Coffee dissolved in vanilla. We don’t like to pick favorites amongst our Frosting Recipes but this one is definitely Top Five! Give it a try, you won’t be sorry! How to Make Infused with exactly the right amount of coffee flavor, this easy-to-make and super yummy-to-eat icing has to be tried to be believed! Light and creamy and not too sweet, this coffee-flavored frosting would be amazing on any chocolate or vanilla baked good. ![]() If you love a great cup of coffee, our The Best Coffee Frosting recipe is the homemade buttercream that you have been searching for. Infused with the perfect amount of coffee flavor, this homemade buttercream frosting is super delicious and so easy to make! This really is The Best Coffee Frosting you’ve ever tasted. ![]()
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