A smooth lightly flavoured buttercream with a coffee kick. Adding Camps Coffee extract to the buttercream gives it a smoother, richer flavour and texture. This 4 ingredient icing is based on my basic buttercream base, with a small few tweaks.
This buttercream frosting was initially created to compliment my pumpkin spice cupcakes, creating the ultimate pumpkin spice latte cupcake. For this, I really wanted a light coffee flavour for the icing. So many coffee frosting recipes ask you to use instant coffee, but I wanted a richer, more intense and authentic coffee flavour, and I didn’t want to add too much liquid to the buttercream which would ruin the consistency. I improvised a little bit here. I wanted a really quick, accessible recipe that could be made by anybody. Which is why I chose to use Camps coffee extract. It worked so well, it was quick to make, tasted delicious and was definitely a lot easier then attempting to make the perfect instant coffee consistency for the buttercream. Keeping flavour consistency and the correct texture for the icing.
Coffee
Camps coffee extract is something that my Nan used to use. I knew that this would work if it was something in her arsenal of baking ingredients and quick and easy tricks. This is widely available in large supermarkets, easy to use and lasts a really long time as a little goes a long way. This is made of a mixture of sugar, water, chicory extract and dried coffee extract. This recipe uses 2 teaspoon of Camp Chicory and Coffee Extract which creates a mild, light and sweet coffee flavour, but as always please feel free to add more or less to your recipe. Just be mindful as this can be quite sweet so adding too much may create something more sweet less coffee.
Coffee
This is made slightly differently to a normal buttercream recipe. It uses slightly less icing sugar than a regular buttercream frosting. This is to ensure that the final product isn’t too sweet. Start off by creaming the unsalted butter and Camp extract until smooth before adding the icing sugar in two separate batches. I always stir it lightly with a spoon after adding icing sugar to avoid an icing sugar explosion! Adding the extract with the butter helps to keep the flavour intense and ensures the consistency is right for piping.
With buttercream you need to make sure that it’s mixed in well. You can’t overmix this, so make sure that you have a nice and smooth icing. This should be able to hold its own shape and be thick enough to pipe. If desired.
Ingredients
- 3 oz / 85 g Unsalted Butter
- 5 oz / 140 g Icing Sugar
- 1 teaspoon Milk
- 2 teaspoons / 10 ml Camp Chicory & Coffee Essence
Instructions
- Add the butter and Camp Extract to a mixing bowl and using an electric mixer, blend until creamy.
- Add half of the sieved icing sugar to the bowl and using a spoon, gently stir together until just combined (this helps to prevent an icing sugar explosion!), before mixing with the electric mixer.
- Add the remaining icing sugar and follow the steps above, do not be afraid to overmix, you want this to be nice and smooth.
- Give everything a good mix to ensure that the frosting is nice and smooth.
- This icing is thick enough to pipe if desired or can be placed on top of the cake in your chosen design.
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