Espresso Cake Filling
A rich, creamy filling infused with espresso, perfect for cakes and cupcakes, offering a balance between bold coffee flavor and smooth creaminess.
Ingredients
Base Ingredients
- 1 cup espresso or strong coffee, cooled
- 2 cups heavy cream Can be substituted with coconut cream for dairy-free option
- ½ cup sugar Can be replaced with coconut sugar or maple syrup
- 4 pcs egg yolks Or use a suitable egg replacer for a vegan option
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 pinch salt
Instructions
Preparation
- Gather all ingredients together, making sure the espresso or strong coffee is brewed and cooled.
Cooking the Base
- In a medium-sized saucepan, heat the brewed espresso over medium heat until it's just below boiling.
Mixing Ingredients
- In a separate bowl, whisk together the egg yolks, sugar, cornstarch, and pinch of salt.
- Slowly pour the hot espresso into the egg mixture while constantly whisking to temper the eggs.
Thickening the Custard
- Return the mixture to the saucepan over medium heat and stir constantly until it thickens and bubbles gently (about 5-7 minutes).
- The final texture should be thick enough to coat the back of a spoon.
Finalizing the Filling
- Remove from heat and stir in vanilla extract.
- Let the custard cool for about 15 minutes before transferring it to a bowl and covering it with plastic wrap.
- Chill in the refrigerator for at least an hour or until set.
- Whip the heavy cream in a separate bowl until soft peaks form.
- Once the custard is chilled, gently fold it into the whipped cream until fully combined.
Serving
- Your Espresso Cake Filling is ready to be used. Fill cakes or cupcakes as desired.
Notes
Store in an airtight container in the refrigerator for up to 3 days. Freeze for up to 3 months. Thaw in the refrigerator before use.