How to substitute coffee granuals with strong brewed coffee?
I'm making a coffee buttercream but do not have any coffee granuals, if i added strong brewed coffee instead of the granuals, what would i need to take out of the recipe to not make it to runny ? The recipe for the icing is down below.
1 c. all-purpose flour
A scant 3/4 c. granulated sugar
1 1/2 tsp. baking powder
Pinch of salt
3 T. butter, at room temperature
1/2 c. whole milk (I also tried it with 2% milk, and it worked fine)
1 tsp. vanilla extract