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On a cutting board, using a sharp knife, make 12 rolls. Place the sliced rolls into a greased 9X13 baking pan. Preheat oven to 375° F. Cover rolls with a kitchen towel and set aside to rise on the countertop for at least 20 minutes before baking. Remove the towel and bake for 15-20 minutes, until golden brown.
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In a medium bowl, cream together the cream cheese and butter using a handheld mixer. Add in the powdered sugar, vanilla, and 1 teaspoon of instant espresso powder. Mix to combine. Spoon frosting into a piping bag fitted with a star attachment. Pipe on frosting.
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Cut the cream cheese into pieces and add to the butter, beating at low to medium speed until blended. If using a hand mixer, you may need to soften the cream cheese a bit more. Add the espresso that has been mixed with the vanilla. Gradually add the powdered sugar beating on low to medium speed until blended.
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Storage and Freezing. Coffee cream cheese frosting stays fresh for up to 5 days when stored in an airtight container in the refrigerator. If the frosting is too stiff straight out of the fridge, let it sit at room temperature for a few minutes and give it a good stir with a spoon or handheld mixer to make it creamy again.
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directions. Beat the cream cheese in a large bowl with an electric mixer set on medium speed until light and fluffy. Gradually beat in the powdered sugar until well blended. Beat in the coffee mixture until well blended. Makes about 2 cups of frosting or enough to frost one 13x9 inch cake.
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Preheat the oven to 350 degrees F. Spray a 9x13 baking sheet or dish with nonstick spray. In a small bowl, whisk together the flour, baking soda, cinnamon and salt. In the bowl of your electric mixer, beat together the butter and sugars until light and fluffy, about 5 minutes. Beat in the eggs 1 at a time.
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Instructions. Mix the vanilla and instant espresso together until dissolved. Beat the cream cheese and butter together until smooth. Add in the vanilla mixture, then slowly add in the powdered sugar. Beat until smooth. Spread on your dessert or store in the refrigerator! Keyword dessert, frosting, gourmet.
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directions. Cream the butter and cream cheese together until light and fluffy. Add the coffee and vanilla; whip until fluffy and smooth. Add the powdered sugar a little at a time, continuing to whip with an electric mixer on high speed until all the sugar is added. Whip an additional 3-5 minutes.
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Step 2: add in sugar and flavorings. For best results, use a measuring cup to slowly add in the powdered sugar to the cream cheese mixture. Mix on low speed until it's fully combined, increasing the mixer to medium speed as you go. Add in the vanilla and espresso powder and mix until light and fluffy.
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Add the dry ingredients to the wet, mixing until combined and no large lumps remain. Fill the cupcake liners ¾ of the way full. Bake for 28 to 32 minutes, or until a tester inserted in the center of the cupcakes comes out clean. Cool the cupcakes completely. Frost with the coffee cream cheese frosting. Serve!
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In a small bowl or measuring cup, combine the coffee, cream, espresso powder, and vanilla. Whisk to combine and dissolve the espresso powder. In the bowl of a stand mixer fitted with the flat beater, beat the butter and salt on medium speed until very smooth, about a minute. Scrape down the sides of the bowl and add the confectioners' sugar.
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Reduce the speed to low speed and slowly add the powdered sugar, ½ cup increments at a time. In weight measurements, this is 119 grams. Add the espresso and vanilla mixture to the butter mixture and mix for another minute at medium-high speed until light and fluffy. Don't overmix, or the frosting will become too runny.
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Add the whipping cream to the cold bowl. Mix on high and until soft peaks form. and then add the powdered sugar. Continue to mix on high. Just before you get to stiff peaks add the White Chocolate Pudding mix. Lower to a slow speed and continue to mix the whipping cream and the pudding.
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Combine the instant coffee and water in a small bowl. Mix until the coffee dissolves. Set aside. In a mixing bowl, beat the cream cheese with an electric mixer on medium speed until fluffy. With the mixer running, slowly add the powdered sugar until incorporated. Beat in the dissolved coffee until uniform in color.
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Fast and Easy Cream Cheese Frosting Recipe
1. In a bowl add cream cheese and butter. Mix well. 2. Add sugar gradually and keep whipping till mixed well. 3. Add the coffee and vanilla essence. 4. Whip the frosting to combine everything.
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Place the butter and sugar in a mixing bowl and beat until pale and fluffy. This will take around 3 minutes. Add the cream cheese and coffee mixture and beat until smooth. At this point, taste the frosting for sweetness. If you want more, just add some more sugar, half a tablespoon at a time until it is to your liking.
