Butter, sugar, and strong coffee create a smooth cream with a pronounced coffee flavor, perfect for sandwiching or filling all kinds of Christmas cookies. Thanks to the simple base made from coffee porridge, the filling mixes well and firms up after chilling.
This homemade cream is made from just four ingredients. It’s important to let the boiled coffee base cool before combining it with the whipped butter. Store the finished cookies in a cool place and prepare them only a few days before you plan to eat them, as the filling is perishable.
What You’ll Need
- 250 g butter,
- 150 g sugar,
- 125 ml strong coffee,
- 1 tablespoon coarse flour.
Step-by-Step Preparation:
1. Preparing the Coffee Base: Pour the strong coffee into a saucepan and carefully stir in a tablespoon of coarse flour. Mix thoroughly so there are no lumps and the flour combines evenly with the coffee.
2. Cooking the Coffee Porridge: Place the saucepan on the stove and cook the coffee and flour mixture into a thick porridge. Stir continuously while heating to prevent sticking and to create a smooth base for the cream.
3. Cooling the Base: Set the finished coffee porridge aside and let it cool. Don’t rush this step—if the base is too warm, it won’t combine well with the whipped butter.
4. Whipping Butter with Sugar: Put the butter in a bowl, add the sugar, and beat together until light and fluffy. Mix thoroughly to create a smooth, creamy butter base for the final coffee cream.
5. Combining the Cream: Gradually add the cooled coffee porridge to the whipped butter. Mix everything well until you get a smooth cream with an even color and intense coffee flavor.
6. Chilling: Place the prepared cream in the fridge and let it firm up. The chilled filling is easier to spread, sticks well to cookies, and makes sandwiching pieces together more precise.
7. Filling the Cookies: Spread the firmed cream onto the cookies using a wide-bladed knife or a piping bag. Gently sandwich the pieces together, or use the cream as a filling depending on the shape of your baked goods.
8. Storing: Store the filled cookies in a cool place, as the cream filling spoils quickly. Prepare them only a few days before serving and keep them chilled until ready to eat.
Why the Coffee Porridge Must Cool Down
Letting the boiled coffee and flour mixture cool is a crucial part of the process. Only then do you add it to the butter and sugar mixture and combine both parts thoroughly. This ensures a smooth cream suitable for sandwiching and filling cookies.
Set the porridge aside to cool and don’t rush finishing the cream. Before adding it to the butter, you can stir it briefly to make it easier to incorporate.
How to Apply the Coffee Cream
Let the cream firm up in the fridge first. For spreading, use a wide-bladed knife to easily apply the filling to flat cookie pieces. If you want more precise dosing or to fill smaller shapes, use a piping bag.
Adjust the amount of filling to the size and type of cookie. When sandwiching, don’t press too hard so the cream doesn’t squeeze out the sides unnecessarily.
How to Store Filled Cookies
Store cookies with butter coffee cream in a cool place. Because filled cookies spoil more quickly due to the cream, it’s best to finish them only a few days before serving.
Keep the cookies in a cool place until you’re ready to eat them. Store any leftover cream in the fridge, where it will firm up and remain suitable for further use.
