Anyone Have A Recipe For A "kahlua Cream" Kind Of
Baking By CiNoRi Updated 8 Jul 2011 , 5:46pm by cakesnglass
Why not just add some Kahlua to your buttercream? Or find a coffee shop that sells DaVinci syrups and pick up some Kahlua coffee syrup (non-alcohol.)
I thought about doing that with m BC... but I was hoping to find something more creamy, less sugary... just something different 
My plan is to do a rich chocolate cake, chocolate ganache outside, then the filling inside.
Doing this for with BC is a good backup plan though. thanks!
I do a great Kahlua mousse that doesn't need refrigeration.
2 cups liquid bettercream
1 small package instant vanilla pudding
1/2 cup kahula flavored sugar free coffee syrup
Put all in mixer with whisk attachent and let it whip until thick and mouse like, holds up gream. Any extra you have can be frozen for later use.
I do a great Kahlua mousse that doesn't need refrigeration.
2 cups liquid bettercream
1 small package instant vanilla pudding
1/2 cup kahula flavored sugar free coffee syrup
Put all in mixer with whisk attachent and let it whip until thick and mouse like, holds up gream. Any extra you have can be frozen for later use.
Have you ever tried using real kahkua?
Can you add it to SMBC or IMBC? That is less sugary.
It is easier to brush the cake with the liqueur and add it to the filling too.
I have added Kahlua to SMBC before it worked for me on a few occasions then one time it all separated and looked curdled and no matter what I did it would not mix together properly I am thinking it may of been a temperature thing but I have no idea for sure.
Kahlua is only 20% alcohol and vanilla is 35%... 70 proof... much higher than any liqueur. You can also reduce the liqueur to cook out even more alcohol, leaving a concentrated flavor.
luvbuttercream I can only get the equivalent of an extract in the frostings. That is why I brush it on the cake. After the flavors meld, you don't realize there is so little in the actual frosting. I have not reduced Kahlua mainly because I use a great espresso powder that tastes great in frostings when it's just sprinkled in. The little dots look like vanilla beans. So coupled with a little Kahlua in the frosting and the espresso powder, plus the brushing, I can get as much as I want in flavor intensity. This method would work for custard bases too, but in those, you can add more liquid. Just add some cornstarch if you want a little insurance.
Kahlua is only 20% alcohol and vanilla is 35%... 70 proof... much higher than any liqueur. You can also reduce the liqueur to cook out even more alcohol, leaving a concentrated flavor.
luvbuttercream I can only get the equivalent of an extract in the frostings. That is why I brush it on the cake. After the flavors meld, you don't realize there is so little in the actual frosting. I have not reduced Kahlua mainly because I use a great espresso powder that tastes great in frostings when it's just sprinkled in. The little dots look like vanilla beans. So coupled with a little Kahlua in the frosting and the espresso powder, plus the brushing, I can get as much as I want in flavor intensity. This method would work for custard bases too, but in those, you can add more liquid. Just add some cornstarch if you want a little insurance.
What is this espresso powder you use?
I do a great Kahlua mousse that doesn't need refrigeration.
2 cups liquid bettercream
1 small package instant vanilla pudding
1/2 cup kahula flavored sugar free coffee syrup
Put all in mixer with whisk attachent and let it whip until thick and mouse like, holds up gream. Any extra you have can be frozen for later use.
I just made this and it turned out rather soupy... and suggestions?
I do a great Kahlua mousse that doesn't need refrigeration.
2 cups liquid bettercream
1 small package instant vanilla pudding
1/2 cup kahula flavored sugar free coffee syrup
Put all in mixer with whisk attachent and let it whip until thick and mouse like, holds up gream. Any extra you have can be frozen for later use.
I just made this and it turned out rather soupy... and suggestions?
Did you whip it until it was stiff and then it turned soupy? Sometimes it will separate after a while but just whip it back up again.
I do a great Kahlua mousse that doesn't need refrigeration.
2 cups liquid bettercream
1 small package instant vanilla pudding
1/2 cup kahula flavored sugar free coffee syrup
Put all in mixer with whisk attachent and let it whip until thick and mouse like, holds up gream. Any extra you have can be frozen for later use.
I just made this and it turned out rather soupy... and suggestions?
Did you whip it until it was stiff and then it turned soupy? Sometimes it will separate after a while but just whip it back up again.
I used the prewhipped stuff.... Think I screwed up?
I'm not an expert on Bettercreme. I've always used the liquid but here's a thread on it. Melvira is the Queen of Bettercreme!
http://cakecentral.com/cake-decorating-ftopic-601193-0.html
Moranda may I ask are you able to use this filling in cake night before and leave out in an a/c room to serve the next day?? without bettercream breaking down?
Moranda may I ask are you able to use this filling in cake night before and leave out in an a/c room to serve the next day?? without bettercream breaking down?
Yeah its fine, I use Betercreme all the time this way once it is in a filled cake it can sit at room temp for up to 5 days
Thank you CiNoRi for quick response. I want to try this out tonight 
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