Indulge in Decadent Cold Brew Coffee Buttercream Recipe
Are you a coffee lover in search of the perfect dessert to satisfy your caffeine cravings? Look no further than this delicious Cold Brew Coffee Buttercream recipe!
With a creamy texture, rich coffee flavor, and just the right amount of sweetness, this buttercream frosting is sure to impress your taste buds. As a barista, I know how important it is to have the best coffee, and that’s why we brew our own cold brew at home for this recipe.
Whether you want to jazz up your morning coffee routine or enhance dessert time, this recipe is perfect for any occasion. The incorporation of cold brew into buttercream frosting adds an extra layer of complexity to the flavour profile that you won’t get from a regular buttercream frosting. Trust me; it’s definitely worth trying.
Give our Cold Brew Coffee Buttercream recipe a try and discover a new level of indulgence for all the coffee-lovers out there!
Why You’ll Love This Recipe
Do you love coffee and frosting? Then you’ll adore this recipe for cold brew coffee buttercream! Rich, velvety, and bursting with bold coffee flavor, this frosting is the perfect complement to any cake, cupcake or pastry.
First of all, let’s talk about the star ingredient – cold brew coffee. Cold brewing coffee releases less acid than hot brewing methods, which results in a smoother, less bitter taste. This means that your buttercream will have a deliciously mellow coffee flavor without any of the harsh bitterness that traditional brewed coffee can sometimes impart.
But that’s not all this recipe has to offer. It also includes unsalted butter, powdered sugar, and vanilla extract, all of which come together to create a light and fluffy frosting that truly melts in your mouth.
And don’t forget – this recipe is versatile! You can try making a mocha buttercream by adding chocolate chips or cocoa powder, or swap out the cold brew for instant coffee if you’re in a hurry. You can also adjust the sweetness by adding more or less powdered sugar to suit your tastes.
Plus, with simple instructions and easy-to-find ingredients, this recipe is perfect for beginner bakers who want to jazz up their cakes and cupcakes with a special touch.
So why not give it a try and see just how delicious cold brew coffee buttercream can be? Whether you’re making chocolate cake or vanilla cupcakes, this buttercream frosting will take them to the next level.
Ingredient List
To make this delicious cold brew coffee buttercream, you’ll need the following ingredients:
- 3 cups of brewed cold brew coffee
- 4 cups of powdered sugar
- 2 cups of unsalted butter, softened to room temperature
- 1 tablespoon of vanilla extract
- 1/2 teaspoon of cream of tartar
- 1/2 cup of brown sugar
- 1 tablespoon of instant coffee mixed with 3 tablespoons boiling water (optional for stronger coffee flavor)
Make sure to have all these ingredients ready before moving on to the next section.
The Recipe How-To
Here it is, folks – the moment we’ve been waiting for! Let’s dive into the steps for making this delicious Cold Brew Coffee Buttercream frosting.
Step 1: Make the cold brew coffee
Start by making the cold brew coffee. In a large jar or container, combine 1 cup of coarsely ground coffee beans with 4 cups of room temperature water. Stir well and let it rest at room temperature for about 12 hours. Once done, strain out the coffee grounds and set the cold brew coffee aside.
Step 2: Make the buttercream icing
To make the buttercream icing, begin by beating 2 sticks (1 cup) of unsalted butter at room temperature in a large bowl using an electric mixer on high speed for about 3 minutes or until it becomes light and fluffy.
Next, gradually add 3 cups of powdered sugar, a tablespoon at a time, while continuing to beat the mixture on medium speed. Once fully combined, add in 1/2 cup of brown sugar and continue beating until well mixed.
Step 3: Add cold brew coffee to icing
After that, mix together 3 tablespoons of cold brew coffee and 1 teaspoon of vanilla extract in a separate bowl. Gradually pour this mixture into the butter-sugar mixture while beating on medium speed. Continue beating for another minute or two until the frosting becomes smooth and creamy.
Step 4: Adjust frosting to taste
If you feel like your frosting isn’t sweet enough, you can add more powdered sugar a little at a time. If it’s too sweet or too thick, you can add more cold brew coffee a tablespoon at a time until it reaches your desired consistency.
Step 5: Store and serve
Your delicious Cold Brew Coffee Buttercream frosting is now ready! If you’re not using it right away, store it in an airtight container in the refrigerator. When you’re ready to use it, simply let it come to room temperature and give it a quick stir before spreading it onto your cakes, cupcakes, or muffins.
That’s it! You now have the perfect recipe for making coffee-flavored buttercream frosting!
Substitutions and Variations
Incorporating variations into your recipe can be an excellent way to explore your creativity and add your unique twist to the recipe. Here are some ideas on how to adapt this cold brew coffee buttercream recipe:
– Add a dash of cinnamon: for a more robust taste, include a dash of cinnamon in the mix. This will add a lovely spiced flavor complementing the coffee buttercream.
– Experiment with extracts: we used vanilla extract in our recipe, but you can add other flavors like almond or peppermint extracts to make it taste different.
– Use cocoa powder: If you want to give the recipe a mocha twist, add 3 tablespoons of cocoa powder and 2 tablespoons of brewed coffee to create the perfect blend. It will elevate the flavor of the buttercream frosting, and you ensure that it tastes just like an authentic mocha.
– Try different sugars: We preferred using brown sugar in our recipe, but if you don’t have it around or prefer different types of sugar, go ahead and experiment! Granulated white sugar, coconut sugar, or even honey can be substituted instead.
– Use plant-based butter: For those who don’t eat dairy products, substitute regular unsalted butter with plant-based alternatives like coconut oil or vegan margarine.
– Make it healthier – Substitute powdered sugar with stevia or honey to meet dietary restrictions; however, this will alter the consistency and taste of the frosting.
By following these simple tips, you can create an array of delicious cold brew coffee buttercream frosting recipes that will suit both your taste buds and nutritional goals!
Serving and Pairing
After you have made your perfect cold brew coffee buttercream, it’s time to pair it with something delicious. The possibilities are endless!
First off, you can use this delectable frosting on a variety of cakes: chocolate cake, vanilla cake, or even coffee-flavored cake. The rich and creamy coffee flavor of this buttercream pairs extremely well with the deep flavor of chocolate, making for a decadent dessert experience.
You can also create some scrumptious cupcakes! The classic combination would be coffee cupcakes with coffee buttercream frosting. This is the ultimate treat for all those coffee lovers out there. But don’t stop there – feel free to experiment! Vanilla cupcakes with coffee buttercream are another great choice, adding a lovely hint of vanilla to complement the rich coffee flavor.
If you’re feeling adventurous, why not try spreading this frosting over some scones or croissants? It will add a whole new layer of flavor to these classic breakfast items.
As for drinks, you can never go wrong pairing this frosting with a cup of freshly brewed coffee. The flavors complement each other perfectly, creating a blissful taste sensation that will leave your taste buds singing. For the ultimate mocha experience, add some chocolate chips to your coffee and enjoy alongside your favorite baked good with this delightful cold brew coffee buttercream frosting.
In conclusion, this cold brew coffee buttercream recipe pairs perfectly with anything from cakes to croissants and is guaranteed to become a must-have companion for any coffee lover out there.
Make-Ahead, Storing and Reheating
One of the best things about the cold brew coffee buttercream recipe is that it can be made ahead of time and stored for later use. This makes it a great option for those who like to plan ahead, or who simply want to save time in the kitchen.
To make the most of your make-ahead abilities, start by preparing the buttercream frosting as directed in the recipe. Once it’s ready, you can store it in an airtight container in the refrigerator for up to five days. Just be sure to bring it back to room temperature before using it to frost your cake or cupcakes.
If you need to store the buttercream frosting for longer than five days, don’t worry – you can freeze it! Simply place the frosting in a freezer-safe container and freeze for up to three months. When you’re ready to use it, let it thaw in the refrigerator overnight and then bring it back to room temperature before using.
When reheating the coffee buttercream frosting, be cautious not to overheat it. This could cause the buttercream frosting to separate or curdle. If you do need to reheat it, do so slowly on low heat. You may also want to add an additional tablespoon of cold brew coffee or a splash of milk to help restore its creamy texture.
Overall, with a little bit of planning and preparation, you can have delicious cold brew coffee buttercream ready for any occasion – whether it’s on top of a chocolate cake or as a frosting for your morning mocha cupcakes.
Tips for Perfect Results
For the perfect cold brew coffee buttercream, attention to detail is key. Here are some tips that will ensure a light and fluffy frosting that you’ll be proud of.
Firstly, it’s essential to use unsalted butter at room temperature. Make sure you take it out of the fridge in advance to let it soften naturally. Using salted butter can ruin the balance of flavors in your frosting.
Secondly, when making cold brew coffee, quality is everything. Use fresh coffee beans and make sure they’re coarsely ground. The better quality the beans, the better tasting your frosting will be.
Thirdly, using cream of tartar or adding a pinch of salt can help stabilize the frosting without affecting its taste.
Lastly, add your powdered sugar gradually while mixing on high speed to avoid lumps in your frosting. Be patient and do it slowly until you reach your desired consistency.
Just by following these simple tips, you’ll get an outstanding cold brew coffee buttercream every time!
Bottom Line
In conclusion, this cold brew coffee buttercream recipe is a must-try for coffee lovers and baking enthusiasts alike. The recipe is simple and easy to follow, with plenty of room for customization and variation. With its rich flavor and light, fluffy texture, it’s the perfect finishing touch to your coffee cupcakes, chocolate cake, or any baked goods you can imagine.
Whether you’re a fan of the classic taste of cold brew or prefer a mocha twist, this recipe has got you covered. You can experiment with using different types of coffee beans and adding in chocolate chips or powdered cocoa for a more decadent flavor. The possibilities are endless!
So why not give this recipe a try? You’ll love the way it elevates your baked goods to the next level and gives them that special touch that only coffee buttercream frosting can provide. Trust me, once you’ve tried it, you’ll never go back to regular buttercream again.
In conclusion, this recipe is a game-changer for anyone who loves coffee and baking. It’s simple to make, deliciously flavorful, and endlessly versatile. So what are you waiting for? Get brewing that cold brew coffee and start making some amazing buttercream frosting today!
Cold Brew Coffee Buttercream Recipe
Ingredients
- 1/2 cup coarse-ground coffee beans
- 2 cups water
- 1 1/3 cups brown sugar
- 4 large egg whites, at room temperature
- 1 pinch cream of tartar
- 2 cups unsalted butter, at room temperature
- 2 teaspoons vanilla
Instructions
- Place your coarsely-ground coffee beans in a lidded container and add the 4 cups water, stirring to fully saturate the beans. Cover and keep in the fridge or just on the counter overnight, or at least 8 hours. Strain through a cheesecloth or a clean dish towel you don’t mind staining, and set the cold brew aside, discarding the used grounds.
- Place your powdered egg whites (if using) in a small bowl and top off with the 14 tablespoons cold brew. Whisk gently but vigorously until you no longer see lumps. Pour into the bowl of your stand mixer and set aside.
- Place the 1/2 cup cold brew into a large, deep saucepan and add the brown sugar. It is important that the saucepan be deep because brown sugar syrup tends to boil up higher than white sugar, and you don’t want to have to deal with a syrup spill, trust me! Set over medium heat, stirring occasionally. Use a pastry brush dipped in water to melt the sugar crystals that form on the sides of the pan. When the syrup begins to boil, reduce the heat to low and insert a candy thermometer into the syrup. Allow it to continue to boil while moving on to the next step.
- Using the whisk attachment, whip the whites until frothy. Then, if using, sprinkle in the pinch of cream of tartar (this improves the strength of the meringue).
- Keeping an eye on the temperature of the sugar syrup, increase the speed of the mixer to high to achieve stiff peaks. Ideally, you will time this to coincide with the sugar syrup reaching 240° F. If your whites reach stiff peaks before the sugar syrup reaches the correct temperature, reduce the mixer speed to the lowest setting and leave running until the syrup is ready.
- When the syrup reaches 240° F, increase the mixer speed to the highest setting. Remove the saucepan from the heat and slowly pour the hot syrup down the side of the bowl into the egg whites, being very careful to avoid allowing the stream to hit the whisk and spatter. Pour slowly and steadily until all the syrup has been added, and continue beating the meringue until it becomes light and fluffy and holds its shape exactly when the beater is removed, roughly 3-5 minutes.
- After this time, the meringue may still be hot—if so, place the bowl in the refrigerator (or freezer) for 10-15 minutes until it has cooled all the way through.
- When the meringue has cooled, place the bowl back on the mixer, replacing the whisk with the paddle attachment. Begin mixing on low, and add the butter 1/4 cup (half a stick) at a time, beating well after each addition. Once the butter is added, increase the speed to medium and beat the buttercream until it becomes light and fluffy. It may look soupy or curdled shortly after all the butter is added—this is okay! Just keep on beating it and it will whip up into a light, fluffy cloud.
- Add the vanilla additional grounds, if using, and beat on low speed until incorporated. Use straight away or keep in the refrigerator for up to 2 weeks in an airtight container, bringing to room temperature and beating until smooth to use.
- Enjoy!