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??
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.
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!