This traditional Brazilian coffee cake frosting recipe is a highlight in many parties in my country. Come on in and Take a look. It’s very easy to make.
When I was a kid, my grandmother used to make great pastries and desserts with coffee.
Most of the time, those recipes used leftover coffee, which was great, by the way. I prefer to brew my Brazilian coffee for recipes. It seems to me that it makes a significant difference.
This can also be done by brewing the coffee with the carnation and clove instead of heating them in the milk. A Brazilian instant coffee syrup can also be used, just by dissolving it in a bit of water, or milk.
- 1/8 to 1/4 cup milk
- a pinch of cinnamon, or to taste
- 1 clove head, or to taste
- 1/2 cup of extremely strong Brazilian coffee (cold)
- 1/4 cup unsweetened cocoa powder
- 6 tablespoons butter (or margarine)
- 1 1/2 teaspoons vanilla extract
- as much as needed confectioners' sugar
- Put the cinnamon and carnation in a cup with the milk.
- Bring to a boil in the microwave. (or small saucepan)
- Cover and let it cool down (not in the fridge)
- Using milk and the sugar to control consistency,
- Mix together; leftover milk, coffee, cocoa powder, butter, vanilla extract, and confectioner's sugar until reaching the ideal concentration.
The longer time in this recipe here is waiting for the milk or coffee to cool down.
You can use this frosting on cakes and pies, but it also works with trifles and other pastries.
The following is an interesting variation with instant coffee and without chocolate.