Hey Carrie -
If you make a butter cake and sub in strong, cooled coffee (I use espresso) for the liquid, it'll give a nice latte-like flavor.
I make IMBC and flavor it with a teaspoon of espresso at a time. It's divine - I made it for the first time a few weeks ago and I've had a ton of requests for it again.
Good luck!
Christy
I make a chocolate coffee buttercream that people seem to like.
Just make normal chocolate buttercream but add some tablespoons of very strong instant coffee. I boil about a 1/2 cup of water and add some instant coffee to get a strong flavor (like an expresso). Then when I add my cocoa to the buttercream, instead of using milk, I add a few tablespoons of coffee. You can also use expresso or some other strong coffee. I have added it when it was hot and not had any problems, but you could use room or cold temperatures.
The longer the frosting sits, the stronger the flavor seems to be. It's not overwhelming, just a hint in the background. You could use only coffee when making your buttercream as opposed to water or milk. Just make sure it's strong. There is a lot of sugar in the frosting and it mutes the flavor.
I use this frosting on a mocha cookie, althought I've never tried to decorate with it other than a star tip on the cookies:
6 T margaring, room temp
2 tsp vanilla
2 T strong coffee
2 c powdered sugar
Beat together for at least 5 minutes or until nice and fluffy.
I also get brave when experimenting for new flavors. I make really strong coffee and add it to french vanilla boxed cake in place of plain water when mixing. Same thing when making buttercream-- cooled coffee instead of water. Yuor bc will be tan colored when finished.
Sorry I don't have an actual recipe. Most of my stuff is the vanilla boxed cake base with some substitutions based on what flavor I want to end up with. Maybe someone else will have something more specific.
I have not tried this but I've seen only good reviews on this recipe here at CC. Not sure if Mocha is what you're looking for.
http://www.murrayhill5.net/blog/inmykitchenblog/archives/000444.html
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