Βούτυρο κρέμα καφέ
A rich and creamy coffee-flavored buttercream.
dessertsweet
nut-freegluten-freevegetarianegg-free
Prep
0
min
Cook
0
min
Serves
4
people
Level
intermediate
📝 Ingredients
🥛Dairy & Eggs(3)
- 1/3 φλιτζάνι (80 ml) βαριά κρέμα
- Κρατήστε 1 φλιτζάνι (226 g) μαλακωμένο
- 2 κούπες (454 γρ) βούτυρο ανάλατο
🫙Pantry Staples(2)
- 5½ φλιτζάνια (660 γρ) ζάχαρη άχνη, κοσκινισμένη
- 1½ tsp εκχύλισμα βανίλιας
🧂Spices & Seasonings(1)
- 3/4 tsp αλάτι
📦Other(1)
- Καφέ 1 κούπα (226 g)
👨🍳 Instructions
💡 Pro Tips
- ✓Ensure butter is exactly 65-68°F (18-20°C) before creaming - it should give slightly to pressure but hold its shape, allowing proper air incorporation without melting.ingredient65-68°F
- ✓Cream butter and sugar for exactly 3-5 minutes at medium speed until volume increases by 50% and mixture becomes pale yellow, indicating proper aeration.timing3-5 minutes, 50% volume increase
- ✓Add heavy cream at room temperature (68-70°F) to prevent the buttercream from breaking due to temperature shock between cold cream and room temperature butter.technique68-70°F
- ✓Sift powdered sugar to eliminate lumps that create a gritty texture - even small lumps won't dissolve in the fat-based buttercream matrix.technique
- ✓Use instant coffee or espresso powder dissolved in 1-2 tablespoons hot water (not liquid coffee) to avoid adding excess moisture that destabilizes the emulsion.ingredient1-2 tablespoons hot water
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Prep
0
min
Cook
0
min
Serves
4
people
Level
intermediate
Be the first to rate
Share this recipe
Βούτυρο κρέμα καφέ
A rich and creamy coffee-flavored buttercream.
dessertsweet
nut-freegluten-freevegetarianegg-free
📝 Ingredients
🥛Dairy & Eggs(3)
- 1/3 φλιτζάνι (80 ml) βαριά κρέμα
- Κρατήστε 1 φλιτζάνι (226 g) μαλακωμένο
- 2 κούπες (454 γρ) βούτυρο ανάλατο
🫙Pantry Staples(2)
- 5½ φλιτζάνια (660 γρ) ζάχαρη άχνη, κοσκινισμένη
- 1½ tsp εκχύλισμα βανίλιας
🧂Spices & Seasonings(1)
- 3/4 tsp αλάτι
📦Other(1)
- Καφέ 1 κούπα (226 g)
👨🍳 Instructions
💡 Pro Tips
- ✓Ensure butter is exactly 65-68°F (18-20°C) before creaming - it should give slightly to pressure but hold its shape, allowing proper air incorporation without melting.ingredient65-68°F
- ✓Cream butter and sugar for exactly 3-5 minutes at medium speed until volume increases by 50% and mixture becomes pale yellow, indicating proper aeration.timing3-5 minutes, 50% volume increase
- ✓Add heavy cream at room temperature (68-70°F) to prevent the buttercream from breaking due to temperature shock between cold cream and room temperature butter.technique68-70°F
- ✓Sift powdered sugar to eliminate lumps that create a gritty texture - even small lumps won't dissolve in the fat-based buttercream matrix.technique
- ✓Use instant coffee or espresso powder dissolved in 1-2 tablespoons hot water (not liquid coffee) to avoid adding excess moisture that destabilizes the emulsion.ingredient1-2 tablespoons hot water