Hello all
I have made a coffee and walnut cake, but am having problems with the coffee butter icing. I use a Kenwood Prospero.
I beat together 200 gm Utterly Butterly (apologies if this is classed as advertising) and 200 gm icing sugar then add cold coffee (2 tbspn in 100 ml water) a spoonful at a time.
Every time I do it then the mix curdles. What I have to do is add coffee until it looks as if he mix is about to curdle and then stop. This of course reduces the coffee flavour of the butter icing.
Can anyone advise me how to make this 'butter icing' without the curdling ?
I have made a coffee and walnut cake, but am having problems with the coffee butter icing. I use a Kenwood Prospero.
I beat together 200 gm Utterly Butterly (apologies if this is classed as advertising) and 200 gm icing sugar then add cold coffee (2 tbspn in 100 ml water) a spoonful at a time.
Every time I do it then the mix curdles. What I have to do is add coffee until it looks as if he mix is about to curdle and then stop. This of course reduces the coffee flavour of the butter icing.
Can anyone advise me how to make this 'butter icing' without the curdling ?