COFFEE AND MOCHA SWIRLED PERFECT BUTTERCREAM by Kelly CA from the Perfect or Tami's Buttercream © 2009 Sarah Phillips baking911.com
Makes 3 cups
Brownie Bites and photo by Kelly CA © Sarah Phillips baking911.com
I made a coffee flavor variation, and added in chocolate to half of the recipe. Then, I swirled the two flavors together! Used with the Brownie Bites Tutorial by Sarah Phillips and Kelly CA, Two flavors - Mint and Mocha!
FROSTING, ICING, ETC HELP
INGREDIENTS
4 TBSPS (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, melted and cooled
KELLY CA SAYS: I weigh my chocolate before chopping in 1/4-inch evenly size pieces. Melt it in the microwave, or over a double boiler. Set it aside to cool to room temperature.
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. To the coffee buttercream remaining in the mixing bowl, when chocolate has cooled, add it, mixing on low speed.
This makes a mocha buttercream.
3. 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!
Brownie Bites and photo by Kelly CA © Sarah Phillips baking911.com
