A Brazilian Coffee Cake Frosting Recipe
This traditional Brazilian coffee cake frosting recipe is a highlight of 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. One of them was this one.
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.
Ingredients
- 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
Instructions
- 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.
Notes
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.
Please, leave a comment about this Brazilian Coffee Cake Frosting Recipe.
I travelled to Brazil three times to research Amazonian herbs on the banks of the Rio Negro and have fond memories of drinking the locally-brewed coffee. I brought a big bag of coffee beans back with me, but somehow they didn’t quite taste as good! Your recipe for coffee cake frosting sounds amazing. I guess you could make it with coconut milk, too, and use other sweeteners such as Stevia or xylitol if you’re cutting back on sugar intake? Do walnuts grow in Brazil? These would go well with the frosting, too.
Hello, Sarah,
Thank you for stopping by and leaving your impressions.
Maybe your coffee didn’t come out the same way because you were not in Brazil and you miss it here. haha. Just joking.
Are you in the US? Did you brew your coffee the same way we do? I have an article about it. Keep in mind that we may use up to 2.5 times more coffee than an Americano. Coffee/water ratios vary a lot here in Brazil, but we do drink it a lot stronger than the usual brewing in America.
I suppose those substitutions could be made, yes.
I’m not sure if walnuts are grown here. I do know that Macadamia and Pecan are, in some regions. The combo you suggested seems great.
Cheers!
This site is so comprehensive. It truly gives you all the information you could ever want on the world of coffee. I started out on the blog about making coffee icing so I will begin to comment there. Loved how you began with a story about your past as it pertains to this topic, Would have loved more story. Thought the video was good but a little long. Faster cuts on the mixing would help maybe.I was very impressed with the web site. I did feel like you were the expert on this topic and I would return to your site in the future for my coffee fix.
Hello, Cori,
Thank you so much for your kind words and comment. I’ll will pay attention to your suggestions.
Cheers!