Coffee Grounds and Gritty Butter Cream IcingHow long can frosting with butter, powdered sugar, salt, vanilla, and milk, that is covered with fondant be left out of the refrigerator?Coffee whipped cream fillingPiping whipped cream icing vs buttercream

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Coffee Grounds and Gritty Butter Cream Icing


How long can frosting with butter, powdered sugar, salt, vanilla, and milk, that is covered with fondant be left out of the refrigerator?Coffee whipped cream fillingPiping whipped cream icing vs buttercream






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margin-bottom:0;









15


















Is there any way to dissolve coffee grinds once added to a butter cream frosting?



I used instant coffee crystals in the past and they have always dissolved when simply added to the butter cream during the mixing stage — without having to dissolve in any sort of hot liquid prior to adding.



I have made this mocha butter cream frosting several times in the past, but didn’t think it through when I decided to use regular coffee instead of instant, which I discovered — albeit too late — that I was out of.










share|improve this question



























  • hmm chewy frosting. Kind of like chocolate covered coffee beans. Just eat it and enjoy.

    – Mark Schultheiss
    Sep 30 at 20:26


















15


















Is there any way to dissolve coffee grinds once added to a butter cream frosting?



I used instant coffee crystals in the past and they have always dissolved when simply added to the butter cream during the mixing stage — without having to dissolve in any sort of hot liquid prior to adding.



I have made this mocha butter cream frosting several times in the past, but didn’t think it through when I decided to use regular coffee instead of instant, which I discovered — albeit too late — that I was out of.










share|improve this question



























  • hmm chewy frosting. Kind of like chocolate covered coffee beans. Just eat it and enjoy.

    – Mark Schultheiss
    Sep 30 at 20:26














15













15









15








Is there any way to dissolve coffee grinds once added to a butter cream frosting?



I used instant coffee crystals in the past and they have always dissolved when simply added to the butter cream during the mixing stage — without having to dissolve in any sort of hot liquid prior to adding.



I have made this mocha butter cream frosting several times in the past, but didn’t think it through when I decided to use regular coffee instead of instant, which I discovered — albeit too late — that I was out of.










share|improve this question
















Is there any way to dissolve coffee grinds once added to a butter cream frosting?



I used instant coffee crystals in the past and they have always dissolved when simply added to the butter cream during the mixing stage — without having to dissolve in any sort of hot liquid prior to adding.



I have made this mocha butter cream frosting several times in the past, but didn’t think it through when I decided to use regular coffee instead of instant, which I discovered — albeit too late — that I was out of.







frosting






share|improve this question















share|improve this question













share|improve this question




share|improve this question








edited Sep 29 at 18:05









JakeGould

1115 bronze badges




1115 bronze badges










asked Sep 28 at 12:30









Anoma HettigeAnoma Hettige

1513 bronze badges




1513 bronze badges















  • hmm chewy frosting. Kind of like chocolate covered coffee beans. Just eat it and enjoy.

    – Mark Schultheiss
    Sep 30 at 20:26


















  • hmm chewy frosting. Kind of like chocolate covered coffee beans. Just eat it and enjoy.

    – Mark Schultheiss
    Sep 30 at 20:26

















hmm chewy frosting. Kind of like chocolate covered coffee beans. Just eat it and enjoy.

– Mark Schultheiss
Sep 30 at 20:26






hmm chewy frosting. Kind of like chocolate covered coffee beans. Just eat it and enjoy.

– Mark Schultheiss
Sep 30 at 20:26











4 Answers
4






active

oldest

votes


















32



















Instant coffee is "soluble solids of ground coffee" - ie, they made coffee, then they dried the result.



Actual ground coffee will never dissolve.



When you make 'real' coffee you run/pour/pass water through the ground coffee, then throw away the solids. There's no getting around the 'throwing away' part.






share|improve this answer

























  • Would a very fine mesh filter catch the coffee grounds? It may be worth a shot if there is one, but otherwise it's chuck it and start over.

    – GdD
    Sep 28 at 21:07






  • 3





    @GdD I can't see that working. The sugar in buttercream is solid and would also be caught in the filter, even if you melted it enough to flow.

    – Chris H
    Sep 29 at 6:50


















10



















It's a bit late now, but if you've only got real coffee and want to make buttercream you can still do it. I made a latte buttercream by brewing very strong coffee in hot milk, then straining it and adding the liquid to the plain buttercream ingredients, tasting and adjusting the proportions for texture. It worked well.



I did this by:



  • Brewing 1 Tbsp of ground coffee in 3–4 Tbsp of hot milk for a few minutes and straining,

  • Beating together 250 g slightly softened butter and 500 g icing sugar, adding most of the latte.

It must have been about a year ago when I did this – they were pumpkin spice latte cupcakes because of a discussion caused by the drinks of the same name, but I've found my notes with the real proportions.






share|improve this answer






















  • 1





    It's much easier to use Stack Exchange's "Markdown" formatting than HTML. I edited that as an example, since I was editing anyway (your last sentence was a bit mangled).

    – David Richerby
    Sep 29 at 15:45






  • 1





    Thanks @DavidRicherby. I pasted from the source of my recipe notes, which are in html, and was so surprised it worked that I forgot to change it to markdown.

    – Chris H
    Sep 29 at 17:15











  • Aha. I think all HTML that's equivalent to some markdown works, along with HTML character entities and things like that.

    – David Richerby
    Sep 29 at 17:16











  • @DavidRicherby what's annoying is that character codes work in answers but not comments.

    – Chris H
    Sep 29 at 18:53


















6



















The particle size of regular ground coffee is too large to use in icing, as you’ve found; you’ll be able to see and feel the individual particles. But coffee specifically ground for making espresso is much finer — it’s much closer to a fine powder than “grounds” — works nicely. It still won’t actually dissolve, per se, but the individual bits are undetectable. Tastes better than instant, too.






share|improve this answer

























  • You're still going to end up with that funny 'squeaky teeth' feeling, though - like those new "barista-style" instant coffees with added grit… I mean 'real ground coffee' ;)

    – Tetsujin
    Sep 28 at 16:05






  • 1





    probably the same fine grind: outdoors.stackexchange.com/a/22416/12619 If I end up drinking some it's just a little grainy, I haven't noticed squeaky teeth. If it were dispersed in food I'm pretty confident it would be completely unnoticeable.

    – uhoh
    Sep 30 at 16:35



















5



















As discussed here, the human palate is remarkably sensitive to granularity. Even particles as fine as 2 microns have an effect on the subjective perception of food. This means it's going to be very hard to grind something fine enough by hand that it doesn't significantly affect the finished product.



You can get away with adding cocoa powder to frosting because it has grains on the order of 10 microns in diameter. For some perspective, this is about the size of what gets through a coffee filter. Some googling suggests that the grounds themselves are on the order of 100 microns in diameter.






share|improve this answer




























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    4 Answers
    4






    active

    oldest

    votes








    4 Answers
    4






    active

    oldest

    votes









    active

    oldest

    votes






    active

    oldest

    votes









    32



















    Instant coffee is "soluble solids of ground coffee" - ie, they made coffee, then they dried the result.



    Actual ground coffee will never dissolve.



    When you make 'real' coffee you run/pour/pass water through the ground coffee, then throw away the solids. There's no getting around the 'throwing away' part.






    share|improve this answer

























    • Would a very fine mesh filter catch the coffee grounds? It may be worth a shot if there is one, but otherwise it's chuck it and start over.

      – GdD
      Sep 28 at 21:07






    • 3





      @GdD I can't see that working. The sugar in buttercream is solid and would also be caught in the filter, even if you melted it enough to flow.

      – Chris H
      Sep 29 at 6:50















    32



















    Instant coffee is "soluble solids of ground coffee" - ie, they made coffee, then they dried the result.



    Actual ground coffee will never dissolve.



    When you make 'real' coffee you run/pour/pass water through the ground coffee, then throw away the solids. There's no getting around the 'throwing away' part.






    share|improve this answer

























    • Would a very fine mesh filter catch the coffee grounds? It may be worth a shot if there is one, but otherwise it's chuck it and start over.

      – GdD
      Sep 28 at 21:07






    • 3





      @GdD I can't see that working. The sugar in buttercream is solid and would also be caught in the filter, even if you melted it enough to flow.

      – Chris H
      Sep 29 at 6:50













    32















    32











    32









    Instant coffee is "soluble solids of ground coffee" - ie, they made coffee, then they dried the result.



    Actual ground coffee will never dissolve.



    When you make 'real' coffee you run/pour/pass water through the ground coffee, then throw away the solids. There's no getting around the 'throwing away' part.






    share|improve this answer














    Instant coffee is "soluble solids of ground coffee" - ie, they made coffee, then they dried the result.



    Actual ground coffee will never dissolve.



    When you make 'real' coffee you run/pour/pass water through the ground coffee, then throw away the solids. There's no getting around the 'throwing away' part.







    share|improve this answer













    share|improve this answer




    share|improve this answer










    answered Sep 28 at 12:53









    TetsujinTetsujin

    8,1311 gold badge22 silver badges38 bronze badges




    8,1311 gold badge22 silver badges38 bronze badges















    • Would a very fine mesh filter catch the coffee grounds? It may be worth a shot if there is one, but otherwise it's chuck it and start over.

      – GdD
      Sep 28 at 21:07






    • 3





      @GdD I can't see that working. The sugar in buttercream is solid and would also be caught in the filter, even if you melted it enough to flow.

      – Chris H
      Sep 29 at 6:50

















    • Would a very fine mesh filter catch the coffee grounds? It may be worth a shot if there is one, but otherwise it's chuck it and start over.

      – GdD
      Sep 28 at 21:07






    • 3





      @GdD I can't see that working. The sugar in buttercream is solid and would also be caught in the filter, even if you melted it enough to flow.

      – Chris H
      Sep 29 at 6:50
















    Would a very fine mesh filter catch the coffee grounds? It may be worth a shot if there is one, but otherwise it's chuck it and start over.

    – GdD
    Sep 28 at 21:07





    Would a very fine mesh filter catch the coffee grounds? It may be worth a shot if there is one, but otherwise it's chuck it and start over.

    – GdD
    Sep 28 at 21:07




    3




    3





    @GdD I can't see that working. The sugar in buttercream is solid and would also be caught in the filter, even if you melted it enough to flow.

    – Chris H
    Sep 29 at 6:50





    @GdD I can't see that working. The sugar in buttercream is solid and would also be caught in the filter, even if you melted it enough to flow.

    – Chris H
    Sep 29 at 6:50













    10



















    It's a bit late now, but if you've only got real coffee and want to make buttercream you can still do it. I made a latte buttercream by brewing very strong coffee in hot milk, then straining it and adding the liquid to the plain buttercream ingredients, tasting and adjusting the proportions for texture. It worked well.



    I did this by:



    • Brewing 1 Tbsp of ground coffee in 3–4 Tbsp of hot milk for a few minutes and straining,

    • Beating together 250 g slightly softened butter and 500 g icing sugar, adding most of the latte.

    It must have been about a year ago when I did this – they were pumpkin spice latte cupcakes because of a discussion caused by the drinks of the same name, but I've found my notes with the real proportions.






    share|improve this answer






















    • 1





      It's much easier to use Stack Exchange's "Markdown" formatting than HTML. I edited that as an example, since I was editing anyway (your last sentence was a bit mangled).

      – David Richerby
      Sep 29 at 15:45






    • 1





      Thanks @DavidRicherby. I pasted from the source of my recipe notes, which are in html, and was so surprised it worked that I forgot to change it to markdown.

      – Chris H
      Sep 29 at 17:15











    • Aha. I think all HTML that's equivalent to some markdown works, along with HTML character entities and things like that.

      – David Richerby
      Sep 29 at 17:16











    • @DavidRicherby what's annoying is that character codes work in answers but not comments.

      – Chris H
      Sep 29 at 18:53















    10



















    It's a bit late now, but if you've only got real coffee and want to make buttercream you can still do it. I made a latte buttercream by brewing very strong coffee in hot milk, then straining it and adding the liquid to the plain buttercream ingredients, tasting and adjusting the proportions for texture. It worked well.



    I did this by:



    • Brewing 1 Tbsp of ground coffee in 3–4 Tbsp of hot milk for a few minutes and straining,

    • Beating together 250 g slightly softened butter and 500 g icing sugar, adding most of the latte.

    It must have been about a year ago when I did this – they were pumpkin spice latte cupcakes because of a discussion caused by the drinks of the same name, but I've found my notes with the real proportions.






    share|improve this answer






















    • 1





      It's much easier to use Stack Exchange's "Markdown" formatting than HTML. I edited that as an example, since I was editing anyway (your last sentence was a bit mangled).

      – David Richerby
      Sep 29 at 15:45






    • 1





      Thanks @DavidRicherby. I pasted from the source of my recipe notes, which are in html, and was so surprised it worked that I forgot to change it to markdown.

      – Chris H
      Sep 29 at 17:15











    • Aha. I think all HTML that's equivalent to some markdown works, along with HTML character entities and things like that.

      – David Richerby
      Sep 29 at 17:16











    • @DavidRicherby what's annoying is that character codes work in answers but not comments.

      – Chris H
      Sep 29 at 18:53













    10















    10











    10









    It's a bit late now, but if you've only got real coffee and want to make buttercream you can still do it. I made a latte buttercream by brewing very strong coffee in hot milk, then straining it and adding the liquid to the plain buttercream ingredients, tasting and adjusting the proportions for texture. It worked well.



    I did this by:



    • Brewing 1 Tbsp of ground coffee in 3–4 Tbsp of hot milk for a few minutes and straining,

    • Beating together 250 g slightly softened butter and 500 g icing sugar, adding most of the latte.

    It must have been about a year ago when I did this – they were pumpkin spice latte cupcakes because of a discussion caused by the drinks of the same name, but I've found my notes with the real proportions.






    share|improve this answer
















    It's a bit late now, but if you've only got real coffee and want to make buttercream you can still do it. I made a latte buttercream by brewing very strong coffee in hot milk, then straining it and adding the liquid to the plain buttercream ingredients, tasting and adjusting the proportions for texture. It worked well.



    I did this by:



    • Brewing 1 Tbsp of ground coffee in 3–4 Tbsp of hot milk for a few minutes and straining,

    • Beating together 250 g slightly softened butter and 500 g icing sugar, adding most of the latte.

    It must have been about a year ago when I did this – they were pumpkin spice latte cupcakes because of a discussion caused by the drinks of the same name, but I've found my notes with the real proportions.







    share|improve this answer















    share|improve this answer




    share|improve this answer








    edited Sep 29 at 15:45









    David Richerby

    3,13116 silver badges29 bronze badges




    3,13116 silver badges29 bronze badges










    answered Sep 29 at 6:56









    Chris HChris H

    26.3k1 gold badge48 silver badges75 bronze badges




    26.3k1 gold badge48 silver badges75 bronze badges










    • 1





      It's much easier to use Stack Exchange's "Markdown" formatting than HTML. I edited that as an example, since I was editing anyway (your last sentence was a bit mangled).

      – David Richerby
      Sep 29 at 15:45






    • 1





      Thanks @DavidRicherby. I pasted from the source of my recipe notes, which are in html, and was so surprised it worked that I forgot to change it to markdown.

      – Chris H
      Sep 29 at 17:15











    • Aha. I think all HTML that's equivalent to some markdown works, along with HTML character entities and things like that.

      – David Richerby
      Sep 29 at 17:16











    • @DavidRicherby what's annoying is that character codes work in answers but not comments.

      – Chris H
      Sep 29 at 18:53












    • 1





      It's much easier to use Stack Exchange's "Markdown" formatting than HTML. I edited that as an example, since I was editing anyway (your last sentence was a bit mangled).

      – David Richerby
      Sep 29 at 15:45






    • 1





      Thanks @DavidRicherby. I pasted from the source of my recipe notes, which are in html, and was so surprised it worked that I forgot to change it to markdown.

      – Chris H
      Sep 29 at 17:15











    • Aha. I think all HTML that's equivalent to some markdown works, along with HTML character entities and things like that.

      – David Richerby
      Sep 29 at 17:16











    • @DavidRicherby what's annoying is that character codes work in answers but not comments.

      – Chris H
      Sep 29 at 18:53







    1




    1





    It's much easier to use Stack Exchange's "Markdown" formatting than HTML. I edited that as an example, since I was editing anyway (your last sentence was a bit mangled).

    – David Richerby
    Sep 29 at 15:45





    It's much easier to use Stack Exchange's "Markdown" formatting than HTML. I edited that as an example, since I was editing anyway (your last sentence was a bit mangled).

    – David Richerby
    Sep 29 at 15:45




    1




    1





    Thanks @DavidRicherby. I pasted from the source of my recipe notes, which are in html, and was so surprised it worked that I forgot to change it to markdown.

    – Chris H
    Sep 29 at 17:15





    Thanks @DavidRicherby. I pasted from the source of my recipe notes, which are in html, and was so surprised it worked that I forgot to change it to markdown.

    – Chris H
    Sep 29 at 17:15













    Aha. I think all HTML that's equivalent to some markdown works, along with HTML character entities and things like that.

    – David Richerby
    Sep 29 at 17:16





    Aha. I think all HTML that's equivalent to some markdown works, along with HTML character entities and things like that.

    – David Richerby
    Sep 29 at 17:16













    @DavidRicherby what's annoying is that character codes work in answers but not comments.

    – Chris H
    Sep 29 at 18:53





    @DavidRicherby what's annoying is that character codes work in answers but not comments.

    – Chris H
    Sep 29 at 18:53











    6



















    The particle size of regular ground coffee is too large to use in icing, as you’ve found; you’ll be able to see and feel the individual particles. But coffee specifically ground for making espresso is much finer — it’s much closer to a fine powder than “grounds” — works nicely. It still won’t actually dissolve, per se, but the individual bits are undetectable. Tastes better than instant, too.






    share|improve this answer

























    • You're still going to end up with that funny 'squeaky teeth' feeling, though - like those new "barista-style" instant coffees with added grit… I mean 'real ground coffee' ;)

      – Tetsujin
      Sep 28 at 16:05






    • 1





      probably the same fine grind: outdoors.stackexchange.com/a/22416/12619 If I end up drinking some it's just a little grainy, I haven't noticed squeaky teeth. If it were dispersed in food I'm pretty confident it would be completely unnoticeable.

      – uhoh
      Sep 30 at 16:35
















    6



















    The particle size of regular ground coffee is too large to use in icing, as you’ve found; you’ll be able to see and feel the individual particles. But coffee specifically ground for making espresso is much finer — it’s much closer to a fine powder than “grounds” — works nicely. It still won’t actually dissolve, per se, but the individual bits are undetectable. Tastes better than instant, too.






    share|improve this answer

























    • You're still going to end up with that funny 'squeaky teeth' feeling, though - like those new "barista-style" instant coffees with added grit… I mean 'real ground coffee' ;)

      – Tetsujin
      Sep 28 at 16:05






    • 1





      probably the same fine grind: outdoors.stackexchange.com/a/22416/12619 If I end up drinking some it's just a little grainy, I haven't noticed squeaky teeth. If it were dispersed in food I'm pretty confident it would be completely unnoticeable.

      – uhoh
      Sep 30 at 16:35














    6















    6











    6









    The particle size of regular ground coffee is too large to use in icing, as you’ve found; you’ll be able to see and feel the individual particles. But coffee specifically ground for making espresso is much finer — it’s much closer to a fine powder than “grounds” — works nicely. It still won’t actually dissolve, per se, but the individual bits are undetectable. Tastes better than instant, too.






    share|improve this answer














    The particle size of regular ground coffee is too large to use in icing, as you’ve found; you’ll be able to see and feel the individual particles. But coffee specifically ground for making espresso is much finer — it’s much closer to a fine powder than “grounds” — works nicely. It still won’t actually dissolve, per se, but the individual bits are undetectable. Tastes better than instant, too.







    share|improve this answer













    share|improve this answer




    share|improve this answer










    answered Sep 28 at 13:39









    Ernest Friedman-HillErnest Friedman-Hill

    2831 silver badge7 bronze badges




    2831 silver badge7 bronze badges















    • You're still going to end up with that funny 'squeaky teeth' feeling, though - like those new "barista-style" instant coffees with added grit… I mean 'real ground coffee' ;)

      – Tetsujin
      Sep 28 at 16:05






    • 1





      probably the same fine grind: outdoors.stackexchange.com/a/22416/12619 If I end up drinking some it's just a little grainy, I haven't noticed squeaky teeth. If it were dispersed in food I'm pretty confident it would be completely unnoticeable.

      – uhoh
      Sep 30 at 16:35


















    • You're still going to end up with that funny 'squeaky teeth' feeling, though - like those new "barista-style" instant coffees with added grit… I mean 'real ground coffee' ;)

      – Tetsujin
      Sep 28 at 16:05






    • 1





      probably the same fine grind: outdoors.stackexchange.com/a/22416/12619 If I end up drinking some it's just a little grainy, I haven't noticed squeaky teeth. If it were dispersed in food I'm pretty confident it would be completely unnoticeable.

      – uhoh
      Sep 30 at 16:35

















    You're still going to end up with that funny 'squeaky teeth' feeling, though - like those new "barista-style" instant coffees with added grit… I mean 'real ground coffee' ;)

    – Tetsujin
    Sep 28 at 16:05





    You're still going to end up with that funny 'squeaky teeth' feeling, though - like those new "barista-style" instant coffees with added grit… I mean 'real ground coffee' ;)

    – Tetsujin
    Sep 28 at 16:05




    1




    1





    probably the same fine grind: outdoors.stackexchange.com/a/22416/12619 If I end up drinking some it's just a little grainy, I haven't noticed squeaky teeth. If it were dispersed in food I'm pretty confident it would be completely unnoticeable.

    – uhoh
    Sep 30 at 16:35






    probably the same fine grind: outdoors.stackexchange.com/a/22416/12619 If I end up drinking some it's just a little grainy, I haven't noticed squeaky teeth. If it were dispersed in food I'm pretty confident it would be completely unnoticeable.

    – uhoh
    Sep 30 at 16:35












    5



















    As discussed here, the human palate is remarkably sensitive to granularity. Even particles as fine as 2 microns have an effect on the subjective perception of food. This means it's going to be very hard to grind something fine enough by hand that it doesn't significantly affect the finished product.



    You can get away with adding cocoa powder to frosting because it has grains on the order of 10 microns in diameter. For some perspective, this is about the size of what gets through a coffee filter. Some googling suggests that the grounds themselves are on the order of 100 microns in diameter.






    share|improve this answer































      5



















      As discussed here, the human palate is remarkably sensitive to granularity. Even particles as fine as 2 microns have an effect on the subjective perception of food. This means it's going to be very hard to grind something fine enough by hand that it doesn't significantly affect the finished product.



      You can get away with adding cocoa powder to frosting because it has grains on the order of 10 microns in diameter. For some perspective, this is about the size of what gets through a coffee filter. Some googling suggests that the grounds themselves are on the order of 100 microns in diameter.






      share|improve this answer





























        5















        5











        5









        As discussed here, the human palate is remarkably sensitive to granularity. Even particles as fine as 2 microns have an effect on the subjective perception of food. This means it's going to be very hard to grind something fine enough by hand that it doesn't significantly affect the finished product.



        You can get away with adding cocoa powder to frosting because it has grains on the order of 10 microns in diameter. For some perspective, this is about the size of what gets through a coffee filter. Some googling suggests that the grounds themselves are on the order of 100 microns in diameter.






        share|improve this answer
















        As discussed here, the human palate is remarkably sensitive to granularity. Even particles as fine as 2 microns have an effect on the subjective perception of food. This means it's going to be very hard to grind something fine enough by hand that it doesn't significantly affect the finished product.



        You can get away with adding cocoa powder to frosting because it has grains on the order of 10 microns in diameter. For some perspective, this is about the size of what gets through a coffee filter. Some googling suggests that the grounds themselves are on the order of 100 microns in diameter.







        share|improve this answer















        share|improve this answer




        share|improve this answer








        edited Sep 30 at 18:23

























        answered Sep 28 at 22:01









        Charles HudginsCharles Hudgins

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