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Coffee cream recipe for cake

This four ingredient coffee cream recipe is great for frosting and piping on cakes. It’s super smooth, spreadable and delicious. Get the recipe and save it to your free cookbook!

In partnership and featuring recipes from Fairy Baking.

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Coffee cream recipe for cake

This coffee cream is light, fluffy and creamy. Its smooth texture is just right for spreading and piping on cakes, cupcakes and other baked recipes. This vintage recipe is close to many Aussie's hearts, as it was originally featured in the Fairy Baking cookbook that Nannas have been cooking from for decades.
 
Watch and learn how to make it, then enjoy it on a gorgeous Coffee and Hazelnut Layer Cake.
 

Coffee cream recipe

Ingredients:
1 tbsp instant coffee granules
2 tbsp boiling water
375g (1 ½ blocks) Fairy margarine, chopped
470g (3 ½ cups) icing sugar mixture
2 tbsp milk
 
How to make coffee cream:
 
1. Dissolve coffee in boiling water in a small heatproof bowl. Cool
 
2. Beat Fairy margarine in a clean bowl of electric mixer until pale and creamy. Add sifted sugar, ½ cup at a time, beating until combined. Beat in cooled coffee mixture and milk until thoroughly incorporated and smooth

See how to make a classic coffee layer cake with coffee frosting 

Get the full recipe: Coffee and Hazelnut Layer Cake

This coffee frosting goes perfectly with the rich flavours of the coffee and hazelnut cake. This is a great celebration cake for any coffee-lover!

Tips for perfect coffee cream

Set yourself up for success
It’s easiest to chop the Fairy into cubes while it’s cold, then leave the Fairy out of the fridge for a few hours to come to room temperature. This makes it much easier to get nice and smooth.
 
Take your time
Be patient when getting the Fairy pale and creamy before adding sugar. This step incorporates air into the Fairy, giving the finished coffee cream a light and smooth texture. Beat for at least 3-5 minutes.
 
Be sure to sift
It’s important to sift the icing sugar mixture to eliminate any lumps and keep your frosting fluffy.
 
Start slow
When you're adding the icing sugar, keep the mixer on low to avoid covering your kitchen in icing sugar.
 
Fix your frosting
Ensure the coffee is cooled to room temperature before adding to the frosting, if it’s still hot it can cause the frosting to split. If your frosting does look split or curdled, either warming or cooling the frosting can help bring the frosting back together:
 
  • Is it very warm in your kitchen, causing the frosting to melt? Cool the icing by placing the mixing bowl in a bowl of ice and beat until it comes back together.
     
  • Is the frosting too cold, causing the frosting to become lumpy? Warm it by placing in a bowl of warm water, and beat until it comes back together.
     

More recipes

Discover more classic dessert recipes below.

 

*DISCLAIMER: Fairy is a contributing recipe partner at myfoodbook.com.au. This article features content sourced from Fairy and our own opinions. For more information visit the Fairy website.

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