This is another great recipe from Fields of Cake – I modified it so it doesn’t contain any liqueur or extract, just regular cold-brewed dark coffee.
Cafe Latte Buttercream Frosting – with pudding
- 1 2/3 cup heavy / whipping cream
- 1/3 cup crushed dark roast (like French, Italian, or espresso) coffee beans
- 1/3 cup bold brewed coffee
- 2 cups unsalted butter
- 1/2 – 1 cup salted butter
- 1/2 3 ounce package of chocolate instant pudding mix
- 1/3 – 1 cup icing sugar (depending on the sweetness you want to achieve)
In a small pan, bring the cream and coffee beans to a light boil.
In a mixer, beat the butter and pudding mix on high until light and silky. Strain the coffee grounds out of the cream, and put the cream mixture into a glass measuring cup (or something you can easily pour from).
Turn the mixer to low and slowly add in the cream mixture.
Once the liquid is incorporated into the butter, turn the mixer on medium (any sooner and you’ll end up with cream splattered all over your kitchen counter! :D) and beat a few minutes more.
Turn the speed to low, add in the icing sugar gradually. Scrape down the sides and raise the speed back up to high, beating for about 4-5 minutes.