Ah, the quest for a coffee-forward frosting to adorn crispy cookies, all to be enjoyed with….yes, COFFEE! There are plenty of recipes out there that enjoy the moniker “coffee,” but very few actually taste like it. Spending time in The Lab allowed us to experiment with ways to bring coffee flavor to the front. An added benefit was a frosting that actually looked like coffee and cream. Beautiful AND tasty!
2 Tablespoons instant espresso powder
2 Tablespoons hot water for dissolving the espresso
½ cup brewed Smooth Java coffee, cooled
½ cup softened unsalted butter
4 to 6 cups powdered sugar
1 tsp. vanilla extract
¼ tsp table salt
Optional: Chocolate-covered Smooth Java beans
Directions:
1. Dissolve the espresso powder in the hot water. Add the brewed coffee and stir. Set aside and allow to cool.
2. Place softened butter in a large mixing bowl, and mix thoroughly with a mixer until smooth.
3. Gradually add the powdered sugar, cup by cup, with the mixer at low speed. Stir in vanilla and salt.
4. Gradually add the cooled brewed coffee until combined. Add powdered sugar to arrive at your desired consistency. A stiffer frosting works best for piping onto crispy cookies.
5. If desired, top frosted dessert with a coffee bean (or two!).