Coffee Cream Cheese Frosting
This coffee cream cheese frosting is rich, creamy and full of smooth coffee flavour with a subtle tang that keeps it from being too sweet. It’s quick to make, easy to use, and takes cakes, cupcakes or any bake to the next level.
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Coffee cream cheese frosting
- 1 tbsp Instant coffee granules
- 150 grams Unsalted butter room temperature
- 300 grams Icing sugar
- 150 grams Full-fat cream cheese keep in the fridge
Instructions
- First dissolve the instant coffee granules in 1 tbsp boiling water to make a smooth paste. Place in the fridge to cool.1 tbsp Instant coffee granules
- Meanwhile, beat the butter until soft and pale in colour. Beat in the icing sugar in two stages until the buttercream is smooth and combined. Then mix in the cooled coffee.150 grams Unsalted butter, 300 grams Icing sugar
- Take the cream cheese out of the fridge and add it to the bowl. Mix until the frosting is smooth and combined. Be careful not to over-mix as this can cause the cream cheese to loosen and become runny. If your frosting is too thin, place the bowl in the fridge for 30 minutes to firm up.150 grams Full-fat cream cheese
- Spread or pipe the coffee cream cheese frosting onto your bake. Or, just eat it with a spoon... no judgement 😉
