This deliciously smooth frosting is one of my favourites. It goes very well with any cake flavour but best pairs up with coffee cake. For a good coffee cake recipe click here. If you do use this recipe, increase all the ingredients by 5o% so use 6 eggs, 12 oz flour etc. Bake in two 9inch round pans. Then use the below frosting recipe to fill between the two cakes and cover. That will yield 12 generous servings.
My recipe for the coffee buttercream is slightly adjusted to the one in the link.
250g salted* butter softened to room temperature
2 cups of icing sugar
2 teaspoons of instant coffee (I used Columbian arabica) dissolved in a tablespoon of boiling water.
1. Beat the butter on medium high speed for 2 minutes.
2. Add the icing sugar 1/3 cup at a time, scrapping down the bowl regularly and beating with each addition. Occasionally a little less or more icing sugar may be needed to reach the desired consistency.
TIP: icing sugar has a tendency to fly everywhere so place a damp tea towel near the mixture to catch the dust. If your mixer does not have a splash guard, place a damp tea towel on top too or stir each addition in carefully before starting the beaters.
3. Slowly pour in the dissolved coffee with the beaters running. Scrape down the bowl and give it a final beat on high for a minute or until whippy.
*I find salted butter produces a better result in baking and in frosting recipes compared to unsalted.
Most frosting recipes may look simple but can be tricky to get to the correct consistency. This particular frosting is very easy to get a perfect consistency and taste. Happy baking!