AltogetherLovely
Puritan Board Freshman
I discovered/developed this while making my dad's birthday cake recently. He LOVES coffee flavored icing but hates coffee (go figure), and this was the perfect solution. On a chocolate cake, it makes for a pleasing mocha.
The base is the classic Wilton buttercream recipe, modified:
1 c. solid vegetable shortening
1-2 tsp. coffee creamer (flavored preferred)
2-4 tbsp. coffee
1 lb. confectioner's sugar (~4 cups)
1 tbsp. Meringue Powder (optional)
1/2 tsp. salt
Cream first three ingredients with a mixer. Add dry ingredients to creamed ingredients. Blend until smooth. Blend an additional minute.
To thin icing to make it spreadable:
-add creamer for smoothness -or-
-add coffee for flavor
You can also add salt (a pinch at a time) if it's too sweet.
Enjoy!
The base is the classic Wilton buttercream recipe, modified:
1 c. solid vegetable shortening
1-2 tsp. coffee creamer (flavored preferred)
2-4 tbsp. coffee
1 lb. confectioner's sugar (~4 cups)
1 tbsp. Meringue Powder (optional)
1/2 tsp. salt
Cream first three ingredients with a mixer. Add dry ingredients to creamed ingredients. Blend until smooth. Blend an additional minute.
To thin icing to make it spreadable:
-add creamer for smoothness -or-
-add coffee for flavor
You can also add salt (a pinch at a time) if it's too sweet.
Enjoy!