How To Make Coffee Frosting
I love coffee and I absolutely love sweets! So, what's a girl to do? That's right! Mix the two together to make a truly decadent frosting.
I was standing in my kitchen one day with 12 chocolate cupcakes and no icing. While sipping on my cup of coffee pondering what to make to go on top of them, I realized mid sip... coffee frosting!
So, this is for all of you coffee and sweet treat loving people out there. It's quite simple to make and absolutely amazing for your taste buds.
- 1/2 cup Butter (room temperature)
- 6 cups Powered Sugar
- 1 tbsp Coffee Extract
- 1 tsp Milk
A great tasting coffee extract for your baking needs.
- Place butter in mixing bowl and mix on medium/high speed for 5 minutes
- Add 2 cups of powdered sugar, adding small amounts at a time; mix on low speed until wet
- Mix on med/high for 3 minutes
- Add milk, a few drops at a time
- Add 2 cups of powered sugar, a little at a time; mix until wet
- Add 1/2 tbsp of coffee extract; mix until blended
- Add 2 cups of powdered sugar, small amounts at a time; mix until wet
- Add 1/2 tbsp of coffee extract
- Mix on med/high for 3 minutes
How To Store Your Frosting
You can store your leftover frosting in an airtight container in the freezer for up to 3 months. I usually double bag mine in some Hefty bags and that does the trick for me.
You can store leftover frosting in the fridge for up to 2 weeks. If I'm going to be using my leftover frosting the next day, I just keep it in a piping bag with the tip still on. If I'm not going use my frosting for a few days, then I store it in an airtight container. Again, I double up some Hefty bags or I store the frosting in a tupperware bowl. The frosting will absorb any smells in the fridge, (such as onions, garlic, etc.) so it's best to avoid keeping the frosting next to such fragrant items.
Just A Few Tips
hopefully my lessons learned will help you out
- When adding the powdered sugar, the first thing that you want to do is to sift the powdered sugar into the mixer. This step insures that you won't create any lumps in your frosting.
- Next, start the mixer on low as not to create a poof of sugar dust. Mix until wet, then turn your mixer up to a higher speed. It makes things messy if you don't and the majority of your powdered sugar ends up everywhere except in your mixing bowl. Believe me, I know. It's happened to me numerous times (you'd think I'd know better by now)!
- On step 1, mix the butter for the entire 5 minutes and on steps 3 and 9, you want to mix for the whole 3 minutes. This allows the frosting to become more fluffy and makes for a beautiful end result. Taking those few extra minutes to mix will make a world of difference!
- Also, you want to alternate between wet and dry ingredients to keep the balance of a fluffy texture. If the frosting gets too many wet ingredients at once, the frosting will become too runny. It then takes much more powdered sugar to get it back to the right consistency and vice versa.
- If a thicker frosting is what you desire, then add more powdered sugar to your mixture. This makes frosting cupcakes easier as well as piping designs. If a thinner frosting is desired, then add more coffee and/or milk to the mixture a few drops at a time. Slightly thinner frostings are better for icing cakes, it spreads a lot nicer and looks more attractive.
- Lastly, if you prefer a stronger coffee taste, just add more coffee extract. You may need to add more powdered sugar, depending on the consistency that you're after.
Sounds like a lot of steps, but once you get the hang of it, it becomes very simple and quick to make.
These are the exact bags that I use to pipe my frosting on cupcakes and cakes. Very durable!
Easy to use and easy to store.