Sometimes things go unexpectedly right. This delicious frosting came quite by accident, as I had every intention of showing off my newly developed strawberry frosting that stands to attention and works in a piping bag (If you know anything about strawberry frosting, that’s a big deal).
But this very chocolaty cake made with coffee just wouldn’t work with strawberry.
Cappuccino is my extreme morning pleasure. It starts with a good espresso and perfectly frothed milk, which my husband has been perfecting for years.
Mr. ST has a strong passion and a good nose for coffee beans. In his fantasy world, he owns a coffee house that is old on the outside, but urban-modern and heavy in technology on the inside. I’m sure he sees me in there somewhere?
He was in the kitchen when I told him I was going to make an espresso frosting and he immediately offered to pull a fresh shot. I told him I had instant espresso, and he look horrified. We had a little debate about it really making a difference, which ended up in blind taste test.
Instant espresso vs. freshly brewed.
Of course, the freshly brewed shot won. Thus, the frosting is made with a real shot of espresso, and I encourage you to do the same, even if this means going to your local coffee house.
This frosting is especially suited for a dark chocolate cupcake. Great ingredients played a major role. I used a high quality vanilla paste, compliments of Heilala from New Zealand and it seems silly now to think I almost compromised the coffee flavor.
Tell me, do you drink espresso or cappuccino at home or do you only partake at the coffee houses?
- 4½ cups confectioner's sugar
- ¼ teaspoon salt
- 1½ sticks butter softened
- 4 tablespoons cream cheese at room temperature
- 1 tablespoon vanilla paste (or vanilla extract)
- 2-4 tablespoons espresso made very cold
- Sift sugar and salt together. Set aside.
- Cream the cream cheese for a minute or two to make sure it is soft enough. Add in butter and cream for another minute or two until fully incorporated.
- Refrigerate for 5-10 minutes. This helps ensure a proper texture for the frosting.
- Cream again for a minute, add in two tablespoons of espresso and vanilla paste.
- Slowly add in the confectioner's sugar one cup at a time.
- You may find you like the texture at 3½ cups. Taste the frosting and add in the last two espresso tablespoons as needed. I like it very strong.
- Add in the last cup of confectioner's sugar ¼ cup at a time.
- Refrigerate for 30 minutes before piping.
- Keep refrigerated for up to three days before using.
- You can freeze for several weeks. Take out and let it come down to cool, not room temperature, if you want to pipe.