Ingredients
250 g butter at room temperature
500 g icing sugar sieved
¼ tsp vanilla extract
3 Tbsp. instant coffee granules
1 ½ Tbsp. boiling water
a little milk if required
Method
Mix the instant coffee with the boiling water and keep aside to cool
Cut the butter into cubes and beat on low-medium speed in a cake mixer until soft. Gradually add the icing sugar and beat till combined. Add vanilla extract and coffee a teaspoon at a time beating each addition before adding the next. Chick the consistency of your butter cream.
By this time it should be soft and perfect for piping. If it is still a little stiff then add in a little milk.
Another method
Coffee Icing - this quantity is for smaller cakes
Ingredients
85 g butter
142 g icing sugar
2 tsp coffee dissolved in a tsp of hot water (leave to cool before adding to icing)
Method
in a stand mixer cream the room temperature butter and sifted icing sugar. When nicely beaten add in the coffee.
NB: for stronger coffee flavour add more instant coffee granules
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