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Ingredientes
- 1/4 c. Instant coffee pwdr
- 2 tsp Water
- 8 Tbsp. (1 stick) unsalted butter at room temperature
- 1/4 c. Confectioners sugar
- 3/4 c. Plus 2 Tbsp. heavy (whipping) cream, chilled
Direcciones
- 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 till light and fluffy, about 5 min. 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, till the buttercream is white and fluffy, 15 to 20 min. Stop the mixer to scrape the bowl several times with a rubber spatula (If you don't have a paddle attachment, you can use the whisk) Use the buttercream for frosting within an hour or possibly it will need rewhipping.
- Makes 2 to 2.1/4 c., sufficient to fill and frost a two- or possibly four-layer cake
- Cream Sugar-Packed No Holds Barred
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 171g | |
| Recipe makes 2 servings | |
| Calories 694 | |
| Calories from Fat 584 | 84% |
| Total Fat 66.43g | 83% |
| Saturated Fat 41.85g | 167% |
| Trans Fat 0.0g | |
| Cholesterol 197mg | 66% |
| Sodium 28mg | 1% |
| Potassium 70mg | 2% |
| Total Carbs 26.56g | 7% |
| Dietary Fiber 0.0g | 0% |
| Sugars 25.07g | 17% |
| Protein 1.65g | 3% |
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