Variation: Tami's or Perfect Buttercream and Variations
This recipe gives you a wonderful mouthful of coffee and chocolate buttercream flavors swirled together. We use it with our Brownie Bites Tutorial.
FROSTING, ICING, ETC RECIPE HELP
INGREDIENTS
4 tablespoons (1/4 cup) heavy whipping cream
1 tablespoon instant espresso powder
1 teaspoon vanilla extract
1 cup (16 tablespoons) butter, slightly soft not mushy or Crisco Shortening (can use hi-ratio shortening, if desired)
PLUS 1/2 stick (4 tablespoons) butter, slightly soft not mushy, or Crisco Shortening (can use hi-ratio shortening, if desired)
1 pound (4 cups) powdered sugar, sifted; measure than sift, divided
3 ounces (squares) bittersweet chocolate, chopped
INSTRUCTIONS
Make the Coffee Buttercream:
1. Warm 1/4 cup cream slightly in the microwave. Dissolve 1 tablespoon of instant espresso powder into it and stir. Let cool.
2. In your mixer bowl, fitted with a paddle attachment, beat the 20 tablespoons butter until smooth and light and fluffy.
3. Add 1/4 cup of the heavy cream / espresso powder mixture and the vanilla to the beaten butter, and mix well.
SARAH SAYS: The cream has to be cooled completely because you do not want to melt the beaten butter.
4. Add powdered sugar to the butter mixture, slowly at the side of the mixing bowl with the mixer on low.
Beat for 5 minutes on low to medium-low speed.
5. Add the remaining powdered sugar, slowly at the side of the mixing bowl with the mixer on low, to the butter mixture.
Mix well, on low.
Divide the Coffee Buttercream in Half, and Add Melted Chocolate to One Portion:
1. Remove 1/2 of the frosting from the mixing bowl and place it in a medium bowl. Set aside in a cool place.
2. Melt the chocolate. Let it cool.
3. To the coffee buttercream remaining in the mixing bowl, when chocolate has cooled, add it, mixing on low speed.
This makes a mocha buttercream.
4. Remove mocha buttercream from mixer to a smaller bowl.
Pipe the Swirled Coffee and Mocha Buttercream
1. Place Wilton 1M, or any large open star tip, into a pastry bag. There is no need to use a coupler for this application.
2. Load one side of your piping bag with the mocha frosting, scraping your spatula against the side of the bag, leaving the center open.
3. Do the same with the coffee buttercream, on the other side of the bag.
4. Squeeze frosting out of the bag, until you see both colors coming out of the tip.
Swirl frosting on top of brownie bites. ICING SWIRL – HOW TO MAKE THE PERFECT ONE VIDEO
5. Decorate “Mochalicious” Brownie Bites with a chocolate covered espresso bean.
Coffee never tasted so good!
