Buttercream

fills and frosts 2 layer cake Conversion Chart Print

Ingredients

300 grams of unsalted butter, softened and at room temperature
450 grams of confectioner's sugar
1 teaspoon of almond extract (optional)
2 tablespoons of instant coffee powder (optional)
2 tablespoons of boiling water
food coloring (optional)

Preparation

1. Dissolve coffee in boiling water. Allow it to cool.
2. In a large bowl beat butter & sugar on slow speed until the sugar has blended in. This will keep the sugar from jumping out of the bowl. Then switch to medium & beat for 3-5 minutes.
3. Add almond extract & coffee mixture. If you are adding colour, this is the stage to add colour as well. Continue to beat for another minute. If frosting is too thick you can add milk or heavy cream till desired consistency is reached.

Notes

This quantity of buttercream is sufficient for filling and frosting a 1kg Cake. With barely a spoon leftover.