Mocha Buttercream Frosting
I was on my way to work this morning with a travel mug full of coffee. After one sip, I broke out into an Old Testament-worthy song of praise. Thank God for coffee! And thank God for the husband who brewed it just for me!!
I am no coffee snob. I don't need exotic beans or a fancy brewing rig. I understand from real coffee connoisseurs that excellent coffee should be enjoyed without any additives. My favorite brew is a local coffee and chicory blend which I enjoy thoroughly with the addition of half & half and sweetner.
My paternal grandfather was a coffee taster, c.1920's New Orleans. That was his job. He and his fellow "cuppers" would take samples of beans from the sacks brought in from the docks, mix, roast, grind, and brew, sipping, spitting, and taking notes. He drank his coffee freshly brewed, black, and thought chicory was an abomination.
Sorry, Grandpa. I love it.
Coffee became popular in the States around the time of the Revolutionary War when tea fell out of favor. Chicory as a coffee additive became popular in New Orleans sometime around the Civil War when, according to the Smithsonian, the Union navy cut off access to the Port of New Orleans and ships carrying coffee beans could not get through. Chicory root was roasted, ground, and mixed with what little coffee could be found.
Coffee & chicory is what you will find in your cafe au'lait when you get coffee and beignets. It's ingrained in the culture.
Coffee goes wonderfully with my other favorite food group: chocolate. Coffee actually accentuates the flavor of chocolate. It's a win-win!
I have a terrific recipe for mocha buttercream. It is rich and flavorful, and goes well with any cake....and another cup of coffee!
Mocha Buttercream Frosting
3 sticks butter at room temperature
5 cups powdered sugar (=600 grams)
1 cup cocoa powder (=80 grams)
3 oz. Strong coffee (room temperature)
1 oz. Cream or half & half
2 tsp vanilla extract
In a large bowl, combine powdered sugar and cocoa. Set aside. Note: it is vastly easier and much more consistent to measure powdery ingredients by weight. If you have a food scale, I highly recommend this method.
In a separate bowl, combine coffee, cream, and vanilla.
In a stand mixer fitted with a paddle, cream the butter.
Add 2 cups of the sugar/cocoa mixture and 3 tbsp of the liquid, and beat on low speed to just combine. Add another 2 cups dry and 3 tbsp liquid, and again, beat on low until just combined.
It may look lumpy and possibly unappetizing but carry on. Add the remaining dry and liquid ingredients, and again, beat on low. Stop the mixer, and scrape the bottom and sides with a spatula. Now, increase the speed to high, but just for 30 seconds. At this point, the frosting will be rich and creamy, and so fragrant!
If you don't need it immediately, transfer to a container, cover, and refrigerate. Bring to room temperature before you ice your cake. Makes approximately 4 cups.
I am no coffee snob. I don't need exotic beans or a fancy brewing rig. I understand from real coffee connoisseurs that excellent coffee should be enjoyed without any additives. My favorite brew is a local coffee and chicory blend which I enjoy thoroughly with the addition of half & half and sweetner.
My paternal grandfather was a coffee taster, c.1920's New Orleans. That was his job. He and his fellow "cuppers" would take samples of beans from the sacks brought in from the docks, mix, roast, grind, and brew, sipping, spitting, and taking notes. He drank his coffee freshly brewed, black, and thought chicory was an abomination.
Sorry, Grandpa. I love it.
Coffee became popular in the States around the time of the Revolutionary War when tea fell out of favor. Chicory as a coffee additive became popular in New Orleans sometime around the Civil War when, according to the Smithsonian, the Union navy cut off access to the Port of New Orleans and ships carrying coffee beans could not get through. Chicory root was roasted, ground, and mixed with what little coffee could be found.
Coffee & chicory is what you will find in your cafe au'lait when you get coffee and beignets. It's ingrained in the culture.
Coffee goes wonderfully with my other favorite food group: chocolate. Coffee actually accentuates the flavor of chocolate. It's a win-win!
I have a terrific recipe for mocha buttercream. It is rich and flavorful, and goes well with any cake....and another cup of coffee!
Mocha Buttercream Frosting
3 sticks butter at room temperature
5 cups powdered sugar (=600 grams)
1 cup cocoa powder (=80 grams)
3 oz. Strong coffee (room temperature)
1 oz. Cream or half & half
2 tsp vanilla extract
In a large bowl, combine powdered sugar and cocoa. Set aside. Note: it is vastly easier and much more consistent to measure powdery ingredients by weight. If you have a food scale, I highly recommend this method.
In a separate bowl, combine coffee, cream, and vanilla.
In a stand mixer fitted with a paddle, cream the butter.
Add 2 cups of the sugar/cocoa mixture and 3 tbsp of the liquid, and beat on low speed to just combine. Add another 2 cups dry and 3 tbsp liquid, and again, beat on low until just combined.
It may look lumpy and possibly unappetizing but carry on. Add the remaining dry and liquid ingredients, and again, beat on low. Stop the mixer, and scrape the bottom and sides with a spatula. Now, increase the speed to high, but just for 30 seconds. At this point, the frosting will be rich and creamy, and so fragrant!
If you don't need it immediately, transfer to a container, cover, and refrigerate. Bring to room temperature before you ice your cake. Makes approximately 4 cups.
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