Do not make this recipe until you are ready to assemble the chocolate chip cake. Once it is cold, coffee frosting is hell to bring back up to room temp. It will separate on you, and you will spend the same amount of time trying to force the coffee milk back into the butter mixture.
Recipe information
Yield
Makes about 200 g (1 cup)
Ingredients
Preparation
Step 1
Combine the butter and confectioners’ sugar in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes, until fluffy and pale yellow.
Step 2
Meanwhile, make a quick coffee milk: whisk together the milk, instant coffee, and salt in a small bowl.
Step 3
Scrape down the sides of the bowl with a spatula. On low speed, gradually stream in the coffee milk. You are essentially forcing liquid into fat, so be patient. The butter mixture will clump up and separate upon contact with the coffee milk. Do not stream more coffee milk into the butter mixture until the previous addition is fully incorporated; keep the mixer on and remain patient. The result will be a wildly fluffy coffee frosting, pale brown and super-shiny. Use immediately.
Notes
Step 4
We use Nescafé instant coffee for this delicious frosting. The entire country of Greece makes an amazing frappe that puts Starbucks’ frappuccino to shame, and Nescafé is the secret ingredient.
