I want to make Coffe SMBC...I don't have access to a cake supply store for extracts. What kind of coffee should I add to it and how much??

Thanks!!!
Tiffany

I use instant-dissolving coffee, making a thick syrup of it using about 3 parts coffee to one part boiling water. The amount you'll need depends on how much buttercream you're trying to flavour....you didn't mention the quantity you need?

For a 2lb. batch of buttercream, I'd generally use about 1/4 cup of coffee crystals to 1-1.5 tablespoons of water. I'd add a bit at a time to get the right flavour. You can always add more!

ive found the instant esspresso stuff is better (well, stronger flavour for less of it) the regular instant too.
xx

I vote for instant espresso powder, specifically Megalia D'Oro if you can find it. I basically do what Antonia - dissolve a couple tablespoons of espresso poweder in about half the quantity of warm cream or half and half (just warmed in the mic for a few seconds - does not need to be boiling), then add until the buttercream is the right flavor.

Btw - espresso buttercream + dark chocolate cake + a little whipped cream as a garnish = absolute HEAVEN.

Thank you so much!! Now I'm off to go find esspresso powder!