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Coffee Fluff Icing By: Dawn Parrott Ingredients
Directions
Coffee Icing 1 1/4 cups (320g) Sugar 2/3 cup (157g) Water 1/8 tsp (157g) Cream of Tartar 3 Egg Whites Pinch Salt 1/4 tsp Pure Vanilla Extract (60000) 3 tbsp Coffee Extract Trablit (DGF 1602)
Coffee Icing 1. In a saucepan, combine the sugar, water and cream of tartar. Cook to 245 degrees. When cooking, be careful not to stir the mixture, as this can cause the sugar to crystallize. 2. As that is heating up, put the egg whites and salt in mixer fitted with a whisk attachment. Beat until whites are peaked. 3. Lower mixer speed to 1, slowly add your boiled sugar. Be very careful not to add too fast, you want to avoid splashing. 4. Continue beating the frosting on high for about 7-8 minutes or until the sides of the bowl cool down. 5. This icing should be very light and fluffy. 6. Add vanilla and coffee flavor.
Chocolate Ganache 150g Maranta 61% (LUK D212) 150g Heavy Cream 1.50 tsp Corn Syrup
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Coffee Fluff Icing Continued Chocolate Ganache 1. Boil heavy cream to scald. 2. Pour over chocolate. 3. Stir to combined and add the corn syrup. 4. Once the chocolate has cooled, you can dip your cupcakes to coat the top. 5. Pipe the coffee icing over the ganache, sprinkle with coffee grounds and finish up with coffee beans.