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  • Coffee Buttercream

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    Ma
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    This document provides a recipe for coffee buttercream that includes whipping room temperature butter, gradually adding cold sweetened condensed milk, heating milk and dissolving instant coffee in it, and then adding the coffee milk mixture to the whipped butter and condensed milk to create a smooth and fluffy buttercream. The buttercream is meant to be used immediately after being made.

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    Coffee Buttercream (2)

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    This document provides a recipe for coffee buttercream that includes whipping room temperature butter, gradually adding cold sweetened condensed milk, heating milk and dissolving instant coffee in it, and then adding the coffee milk mixture to the whipped butter and condensed milk to create a smooth and fluffy buttercream. The buttercream is meant to be used immediately after being made.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    122 views3 pages

    Coffee Buttercream

    Uploaded by

    Ma
    This document provides a recipe for coffee buttercream that includes whipping room temperature butter, gradually adding cold sweetened condensed milk, heating milk and dissolving instant coffee in it, and then adding the coffee milk mixture to the whipped butter and condensed milk to create a smooth and fluffy buttercream. The buttercream is meant to be used immediately after being made.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 3

    COFFEE BUTTERCREAM

    Coffee Buttercream

    COFFEE BUTTERCREAM

    Ingredients Total weight: ~ 635 g 100%

    • Butter 82% 400 g 63%


    • Sweetened сondensed milk 200 g 31%
    • Instant coffee 15 g 2%
    • Milk 3.2% 20 g 3%

    1. Place the room-temperature butter in the mixer bowl. Whip it using


    a whisk attachment at low speed until fluffy.

    2. With the mixer running, gradually add the cold sweetened


    condensed milk. Increase the mixer speed and whip everything
    into a smooth and fluffy mass.

    3. Heat the milk to 40 °C / 104 °F, add instant coffee and mix until
    coffee has completely dissolved.

    4. Add the milk and coffee mixture to the mixer bowl and combine
    with the whipped butter.

    5. Use the buttercream right away.

    2
    www.kica-academy.com +380 (068) 863 15 86 info@kica-online.com

    Copyright©2023 International Pastry Academy KICA, All rights reserved. Photo credit: Dmytro Khoroshaiev

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