This is Espresso Butter, and it's one of my favourite things to make and eat at the moment for a coffee hit and sweet snack. Spread it on toast, dollop it in the centre of your porridge oats, drizzle it all over your waffles...the options are endless. It's so simple to make and so delicious!
This velvety creation combines the rich flavours of coffee with the creamy goodness of butter, resulting in a spread that's as versatile as it is delicious. Whether you're spreading it on toast, filling pastries, or just enjoying drizzling it all over some waffles, this Espresso Butter recipe is bound to become a new house staple.
WHY YOU'LL LOVE THIS RECIPE
I've been seeing so many butter recipes recently, but they're all savoury!! So, I wanted to create something that combined two of the world's most favourite ingredients: coffee, and butter.
- Quick and Easy: With just a handful of ingredients and simple steps, this recipe is a breeze to whip up, making it perfect for busy mornings or impromptu gatherings.
- Delicious: The marriage of smooth butter and robust espresso creates a flavour profile that's both comforting and indulgent, satisfying even the most discerning palates.
- Versatile: From enhancing your morning toast to elevating desserts, this Espresso Butter can be used in various ways, adding a gourmet touch to your favourite dishes.
If you like making your own condiments, why not try out my homemade kewpie mayonnaise? It's so simple to make and really yum!
INGREDIENTS FOR ESPRESSO BUTTER
- 100g softened butter: The base for this recipe, providing a creamy and smooth texture to the Espresso Butter. You can use salted or unsalted butter, just make sure the butter is softened before use.
- 1 teaspoon vanilla paste: Adds a subtle sweetness and depth of flavor, complementing the coffee notes beautifully. You could also use vanilla extract.
- 4 teaspoon granulated coffee: Infuses the butter with a rich, aromatic coffee flavor.
- 2 tablespoon boiling water: Helps dissolve the coffee granules, ensuring an even distribution of coffee flavor.
- 150g icing sugar: Sweetens the butter and provides a luscious, silky texture.
- Softened butter: Can be substituted with vegan butter for a dairy-free version.
- Vanilla paste: Vanilla extract can be used as a substitute, although the paste offers a more intense flavour. If you don't like vanilla, you could use maple syrup or honey.
- Granulated coffee: Instant coffee powder can be used as a convenient alternative.
- Icing sugar: Powdered sugar or a sugar substitute can be used based on dietary preferences.
- Gluten-Free: Ensure your ingredients, especially the coffee and vanilla paste, are gluten-free certified.
- Vegan: Substitute softened butter with vegan butter, and ensure all ingredients, including vanilla paste, are plant-based.
- Twist: Experiment with different coffee blends or add a hint of cinnamon or cocoa powder for a unique flavor twist.
HOW TO MAKE ESPRESSO BUTTER: STEP BY STEP
STEP 1: PREPARE THE COFFE MIXTURE
- In a small bowl, combine granulated coffee with boiling water. Mix well until the coffee granules are completely dissolved.
STEP 2: COMBINE INGREDIENTS
- In a large bowl, blend softened butter and vanilla paste. Add the prepared coffee mixture and mix until smooth and creamy.
STEP 3: SWEETEN THE MIX
- Gradually add icing sugar, whisking continuously until well combined and the mixture becomes soft and light.
STEP 4: SHAPE AND CHILL
- Place a piece of cling film on a clean surface. Scoop the Espresso Butter onto it and shape it into a sausage shape. Seal the ends tightly and refrigerate for a couple of hours until firm.
WHAT TO DO WITH YOUR COFFEE BUTTER LEFTOVERS
Got some Espresso Butter left? No worries, it's a versatile treat that keeps well in the fridge. Store it in a sealed container or in its cling film wrapper for up to a week, and use it whenever you need a flavour boost. Spread it on your morning bagel, mix it into your cookie dough for a coffee kick, or melt a spoonful over your pancakes. It's the kind of leftover that's a time-saver and a taste-enhancer. Plus, its rich coffee flavour intensifies over time, making it even better the next day. So, make the most of every bit, and let Espresso Butter add a little gourmet touch to your everyday meals. Practical, delicious, and always ready to elevate your dishes!
Absolutely! Decaffeinated coffee works well and ensures you get the flavor without the caffeine kick.
Yes, you can freeze Espresso Butter for longer storage. Wrap it tightly in plastic wrap and place it in an airtight container before freezing. Defrost in the refrigerator before using.
While the butter is the main ingredient, the coffee flavour might be intense for some children. You can reduce the amount of coffee for a milder taste or enjoy it on age-appropriate treats. Also, the level of caffeine may affect some children, so feel free to use decaffeinated coffee to reduce the effects.
YOU MIGHT ALSO LOVE THESE...
The BEST Espresso Butter
- 100g softened butter
- 1 teaspoon vanilla paste
- 4 teaspoon granulated coffee
- 2 tablespoon boiling water
- 150g icing sugar
- Place your softened butter into a large bowl with the vanilla paste. In a small bowl, mix the granulated coffee with the boiling water. Give it a mix and then add to your softened butter bowl.
- Using an electric whisk, beat the butter, vanilla paste, and coffee until soft and smooth. Then, add in your icing sugar whisk again until well combined. Taste and adjust the seasonings.
- Place a piece of cling film onto a clean surface and scoop the espresso butter into the centre of the cling film. Tightly wrap up the espresso butter into a sausage shape, sealing the ends, and place in the fridge for a couple of hours.