Coffee butter icing

Coffee butter icing

By
From
Leiths How to Cook
Makes
enough to ice a 20 cm cake
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
125g butter, softened
200g icing sugar
3 teaspoons finely ground strong espresso coffee, (powder-fine)

Method

  1. Put the butter into a medium bowl and, using a hand-held electric whisk, cream until light and fluffy.
  2. Sift in the icing sugar and coffee powder and whisk again for 5–7 minutes, or until the mixture returns to a light and fluffy consistency and the coffee has dissolved into the icing.

Variations

  • Vanilla butter icing: Omit the coffee. Add a few drops of vanilla extract.

    Coffee maple butter icing: Replace 25 g of the icing sugar with maple syrup.

    Amaretto butter icing: Replace the coffee powder with 2 tablespoons Amaretto.
Tags:
Leiths School of food and wine
cookery course
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