Yes, you read that right.
Not an original one today, but I was so irrationally excited by the results of this recipe that I had to share it!
I dearly love a cupcake, but find most buttercream icing/frosting a bit too sweet and rich. So when I saw this alternative on one of my favourite YouTube channels, I had to give it a go. Coffee foam. No fat. No dairy. Obviously coffee doesn’t go with everything, but with chocolate cupcakes? Yum!
I got the recipe from the Emmy Made YouTube channel. I’m a great fan of hers. She tries all kinds of things, makes all kinds of things, tastes all kinds of things and tests all kind of things. She’s lovely, with a calm, friendly, youthful demeanour, and is refreshingly frank about her own fails and bloopers. She calls it Magic Coffee Whip and she herself got this recipe from a source detailed in her own video about it (see the link below), but it basically boils down to three everyday, basic ingredients:
20g/¾ ounce instant coffee granules/crystals* (NOT powdered)
200g/7 ounces caster (superfine) sugar
160ml/5½ ounces icy cold water, the colder the better.
Using either a stand mixer with the balloon whisk fitted, or an electric hand beater on medium/ high, first gently bring together and then whip them until a firm, pale foam is formed, like meringue or whipped cream. It takes about 3-5 minutes, depending on which machine you use (you can of course beat by hand, but it’ll take quite a while. Don’t lose heart, it will happen). That’s it.
The coffee flavour is sweet and strong. The mouthfeel is light and airy, like a very delicate marshmallowy meringue. You can store it, too, without the whole thing breaking down disastrously. A little coffee liquid will form at the bottom (see photo below) and the foam will darken on the surface and become a little more open in texture, but it’s still perfectly usable. As you can see below, it still supports the weight of the knife. I have yet to discover at what point it breaks down past usefulness. I suspect it’ll be eaten long before that happens.
You can top cupcakes or brownies. You can top iced coffee or chocolate. I haven’t yet tried it with hot drinks. I’m told you can even make it without the sugar, but that would be quite bitter and would need to be paired with something pretty sweet to balance. I’m not sure about the science, but it’s apparently about the granules in the coffee bonding with the icy water and forming a stable foam with strong walls. Or something. Emmy explains it better in her video.
Go on, give it a try. It’s like magic!
*I used Nescafé Blend 43