Best 5 Coffee Cream Filling Recipes

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Indulge in the delightful world of coffee cream filling, a versatile culinary creation that transforms ordinary desserts into extraordinary treats. Whether you're a seasoned baker or just starting your culinary journey, our comprehensive guide will provide you with the knowledge and techniques to master this essential filling. Discover the secrets of achieving the perfect balance of coffee's rich aroma and cream's velvety smoothness. From classic coffee cream pie to innovative coffee-infused éclairs, our diverse collection of recipes caters to every taste and skill level. Embark on a flavorful adventure as you explore the endless possibilities of coffee cream filling, turning your desserts into unforgettable masterpieces.

Here are our top 5 tried and tested recipes!

OLD FASHIONED SOUR CREAM COFFEE CAKE WITH APPLE-NUT FILLING



Old Fashioned Sour Cream Coffee Cake With Apple-Nut Filling image

A classic old fashioned recipe because you cook the apple filling before adding it to the cake. We loved it!

Provided by Marg CaymanDesigns

Categories     Quick Breads

Time 1h30m

Yield 16 serving(s)

Number Of Ingredients 19

1 1/2 cups chopped apples
1/3 cup packed brown sugar
1 tablespoon flour
2 tablespoons butter
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
1/2 cup finely chopped nuts (I use walnuts)
1 1/2 cups sugar
3/4 cup butter, softened
1 1/2 teaspoons vanilla
3 eggs
3 cups flour (all purpose or whole wheat)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1 1/2 cups sour cream
1/2 cup powdered sugar
1/4 teaspoon vanilla
1 -2 teaspoon milk

Steps:

  • Preheat oven to 325°F; grease a 12-cup Bundt pan or a 10x4-inch tube pan.
  • Prepare apple-nut filling: Cook all ingredients, except nuts, over medium heat, stirring constantly. Cook until apples are tender. This will take approximately 3 to 4 minutes. Stir in nuts. Set aside.
  • Combine sugar, butter, vanilla and eggs in a large mixing bowl. Beat at medium speed, 2 minutes, scraping bowl occasionally.
  • Alternately add the dry ingredients and the sour cream, beginning and ending with the dry ingredients. Beat well between each addition on low speed.
  • Spread 1/3 of the batter (about 2 cups) in the baking pan. Top with 1/3 of the filling. Repeat this pattern 2 more times, until all batter and filling have been used.
  • Bake at 325°F for 1 hour, until a toothpick inserted near the center comes out clean. Cool in the pan for 20 minutes, then turnout onto a serving plate and cool completely.
  • To prepare glaze: Mix all ingredients until smooth, then drizzle over cooled coffee cake.

COFFEE CREAM FILLING / FROSTING



Coffee Cream Filling / Frosting image

Make and share this Coffee Cream Filling / Frosting recipe from Food.com.

Provided by Emily1

Categories     Dessert

Time 3m

Yield 2 or more cups

Number Of Ingredients 3

1 cup 35% cream
1/2-3/4 cup sifted confectioners' sugar
1 tablespoon instant coffee (or any other flavourful coffee of your choice)

Steps:

  • Mixed all three ingredients in a medium sized glass bowl.
  • Beat ingredients still stiff.
  • Use as a filling in your favourite cake or as frosting for cupcakes.
  • Be creative!

SOUR CREAM COFFEE CAKE WITH TOASTED PECAN FILLING



Sour Cream Coffee Cake With Toasted Pecan Filling image

Make and share this Sour Cream Coffee Cake With Toasted Pecan Filling recipe from Food.com.

Provided by KathyP53

Categories     Breads

Time 2h15m

Yield 16 serving(s)

Number Of Ingredients 22

2 ounces unsalted butter
3 ounces all-purpose flour
1/4 cup toasted pecans, coarsely chopped
2 tablespoons granulated sugar
2 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon baking powder
1/4 teaspoon table salt
1 cup toasted pecans
3 tablespoons granulated sugar
3 tablespoons light brown sugar
1 1/2 teaspoons cinnamon
1 teaspoon cocoa powder
3 cups sifted cake flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
10 ounces unsalted butter, slightly softened
11 1/2 ounces superfine sugar
4 large eggs
2 teaspoons pure vanilla extract
16 ounces sour cream

Steps:

  • Position rack in center of oven and heat oven to 350 degrees (325 if using dark, nonstick pan). Generously butter 10" tube pan with a removable bottom.
  • Topping: In a 2 quart saucepan, heat butter over medium heat until almost melted. Remove from heat and cool to tepid. In a medium bowl, combine flour, pecans, granulated sugar and light brown sugar, cinnamon, baking powder, and salt and stir with a fork. Add the flour mixture to the butter and stir until evenly moistened and crumbly.
  • Filling: In a food processor, pulse the pecans, sugars, cinnamon, and cocoa 4-6 times to combine and chop the pecans.
  • Cake: In a medium bowl, whisk flour, baking powder, baking soda, and salt. In the bowl of a stand mixer fitted with paddle attachment, beat the butter on medium speed until smooth and creamy, 1-2 minutes. Add the sugar slowly, beating until combined. Scrape the bowl. Beat in the eggs, one at a time, blending each one completely before adding the next. Scrape the bowl down and add the vanilla.
  • On low speed, alternate adding the dry ingredients and the sour cream, adding the flour in four parts and the sour cream in three, beginning and ending with the flour and scraping the bowl as needed.
  • Spoon 2 generous cups of the batter into prepared pan. Smooth with the back of a soup spoon, spreading the batter to the side of the pan first and then to the center. Sprinkle about 1/2 cup of the filling evenly over the batter. Cover the fillinf with about 2 cups of the batter, dropping dollups around the pan and smoothing with the spoon to sides of the pan and then to the center. Don't lift the spoon while smoothing or you will disturb the filling. Sprinkle another 1/2 cup of filling over the batter and cover with 2 more cups of batter. Layer on the remaining filling and then the remaining batter for four layers of batter and three layers of filling.
  • Insert a table knife 1" from the side of the pan straight into the batter going almost to the bottom. Run the knife around the pan two times, without lifting the knife blade, and spacing the circles about 1" apart. This distributes the filling but still keeps it clearly defined. Smooth the top of the batter with the back of the soup spoon.
  • Take a handful of the streusel and squeeze firmly to form a large mass. Break up the mass into smaller clumps, distributing the streusel evenly over the batter. Repeat with the remaining streusel. Press the streusel lightly into the surface of the batter.
  • Bake until the top of the cake is golden brown, the sides are beginning to pull away from the pan, and a wooden skewer inserted in to the center of the cake comes out clean, 70-75 minutes. Transfer to a wire rack and let cool for at least an hour before removing from pan.
  • Gently lift up the center tube while carefully pushing the bottom upward with your opposite hand. If the cake doesn't release easily, run a thin knife between the cake and the tube and between the cake and the outer wall of the pan. Once the cake is out, run the knife under the bottom, too.
  • Fold a 12" square of aluminum foil into quarters. Measure 1 1/4" from the inside tip of the foil and cut a arc to make a hole for the tube when you unfold the foil. Unfold and place over the cake, pressing gently onto the top of the cake and molding the foil around its sides to hold in all the streusel.
  • Invert the cake onto a plate and remove the center tube. Invert the cake onto a rack, remove the foil, and cool right side up.
  • Can be frozen up to 3 months.

COFFEE CREAM FILLING



Coffee Cream Filling image

Make and share this Coffee Cream Filling recipe from Food.com.

Provided by Dienia B.

Categories     Dessert

Time 1h

Yield 1 serving(s)

Number Of Ingredients 8

2 tablespoons instant coffee
1 cup scalded milk
1/2 cup sugar
2 tablespoons cornstarch
1/2 teaspoon salt
2 eggs, well beaten
1 teaspoon butter
1 teaspoon vanilla

Steps:

  • Scald coffee with milk.
  • Mix sugar, cornstarch, salt and well beaten eggs.
  • Strain milk; add gradually to sugar mixture.
  • Add butter; cook in a double boiler until thick and creamy, stirring constantly.
  • Add vanilla and cool.

COFFEE BUTTER CREAM FILLING



Coffee Butter Cream Filling image

This is a very good filling for my butter cream cake but can be used for any kind of filling for pastries.

Provided by Karla Everett

Categories     Other Sauces

Number Of Ingredients 6

5 large egg yolks
1/2 c cold strong coffee
1/4 c sugar
1 tsp unsweetened dark chocolate
1 c butter
1/2 c heavy cream

Steps:

  • 1. Combine egg yolk , coffee and sugar in a saucepan ; cook over low heat , stirring constantly with a wooden spoon until the mixture leaves a thin coating on your spoon. DO NOT LET IT BOIL.
  • 2. Place saucepan in a bowl of ice water and stir until mixture is barely warm.
  • 3. Transfer the mixture to a bowl and Add the cocoa ; With a electric mixer on high speed , beat until thick enough for mixture to form a ribbon when it falls from the beaters. Beat in the butter a little at a time until all mixed in.
  • 4. Whip heavy cream until stiff and fold into the mixture.
  • 5. Refrigerate for 1 hour before filling using.https://www.justapinch.com/recipe/karla-everett/butter-cream-cake/quick-easy-cake
  • 6. ***NOTE : I freeze my egg whites for when I make meringue.

Tips:

  • For a richer, more flavorful filling, use heavy cream instead of milk.
  • Add a teaspoon of vanilla extract or almond extract for extra flavor.
  • If you want a thicker filling, add a tablespoon of cornstarch to the milk before heating.
  • Be sure to let the filling cool completely before using it. This will help it to set and thicken.
  • For a lighter filling, whip the cream before adding it to the milk and sugar mixture.

Conclusion:

Coffee cream filling is a delicious and versatile filling that can be used in a variety of desserts. It is easy to make and can be customized to your own taste. Whether you are looking for a simple filling for a coffee cake or a more elaborate filling for a layer cake, coffee cream filling is a great option.

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