| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Cakes, Toppings |
2 |
Servings |
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 |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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