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Is it better to use coffee extract or instant coffee for a buttercream recipe?

carriemb
  • Posted by: carriemb
  • December 15, 2011
  • 9679 views
  • 3 Comments
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ATG117
ATG117December 16, 2011
or you can dilute the coffee in a very small amount of hot water before adding.
Micah,Rose
Micah,RoseDecember 16, 2011
I use a quarter teaspoon of Via coffee (from Starbucks) or instant espresso in the powdered or granulated sugar ...whichever you use.
sdebrango
sdebrangoDecember 16, 2011
Is it a swiss meringue buttercream? If you use instant coffee you have to add when its warm in order for the coffee to melt. If its a simple butter and confectioners sugar recipe you should probably use coffee extract, otherwise you would end up with coffee granules in the frosting.
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