Best Kahlua Frosting Recipes

CHOCOLATE KAHLUA FROSTING

Steps:

• Place the cocoa powder in a large mixing bowl and pour in the boiling water and Kahlua.
• Stir with a wooden spoon or rubber spatula until the cocoa comes together into a soft mass.
• Add the butter and blend with an electric mixer on low speed until the mixture is soft and well combined, 30 seconds. Stop the machine. Add the confectioners' sugar and cinnamon and beat with the mixer on low speed until the sugar is incorporated, 1 minute. Increase the mixer speed to medium and beat until the frosting lightens and is fluffy, 2 minutes more.

KAHLUA BROWNIES WITH WHITE & DARK CHOCOLATE FROSTING

Steps:

• Preheat oven to 350°F.
• Grease and flour a 13x9x2 baking dish and set aside (can use a mix of cocoa and flour to prevent white edges around finished brownies) In a big bowl (preferably by hand, NOT mixer), combine well the sugar, flour, cocoa, baking soda, salt and cinnamon.
• Add melted butter, eggs, vanilla, and Kahlua, and stir just until blended (do not overmix).
• Fold in chopped nuts, if you are using them.
• Put batter in prepared baking dish, evening out the batter with a spatula.
• Bake for 40- 45 minutes or until the edges of brownies begin to pull away from the sides of the dish.
• Remove from the oven and put dish on wire rack to cool.
• Immediately sprinkle dark chocolate chips over top of hot brownies.
• Lighly place a sheet of aluminum foil over dish to hold in and reflect heat.
• After about 5 minutes, when chips are melted, spread over the brownies with a spatula.
• Immediately sprinkle white chocolate over the frosting, and lightly cover dish with the foil again.
• After about 2 minutes, when chocolate is melted, gently swirl them into the dark chocolate to create a marbleized look.
• Let cool 2 hours before cutting.

KAHLUA® BUTTERCREAM FROSTING

Steps:

• Combine confectioners' sugar, butter, coffee-flavored liqueur, and vanilla extract in the bowl of a stand mixer fitted with the paddle attachment. Beat until frosting is smooth and fluffy, 3 to 5 minutes.

DOUBLE CHOCOLATE KAHLUA CAKE WITH FLUFFY CHOCOLATE KUHLUA FROSTING RECIPE - (4.4/5)

Steps:

• Place a rack in the center of the oven and preheat the oven to 350 degrees. Grease two 9-inch round cake pans with solid vegetable shortening, then dust with flour. Shake out the excess flour. Set the pans aside. Place the cake mix, cocoa, Kahlua, buttermilk, oil, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. The batter should look well combined. Divide the batter evenly between the prepared pans, smoothing it out with the rubber spatula. Place the pans in the oven side by side. Bake the cakes until they spring back when lightly pressed with your finger, 28 to 30 minutes. Remove the pans from the oven and place them on wire racks to cool for 10 minutes. Run a dinner knife around the edge of each layer and invert each onto a rack, then invert again onto another rack so that the cakes are right side up. Allow to cool completely, 30 minutes more. Meanwhile, prepare the Fluffy Chocolate Kahlua Frosting. Place the cocoa powder in a large mixing bowl and pour in the boiling water and Kahlua. Stir with a wooden spoon or rubber spatula until the cocoa comes together into a soft mass. Add the butter and blend with an electric mixer on low speed until the mixture is soft and well combined, 30 seconds. Stop the machine. Add the confectioners' sugar and cinnamon and beat with the mixer on low speed until the sugar is incorporated, 1 minute. Increase the mixer speed to medium and beat until the frosting lightens and is fluffy, 2 minutes more. Place one of the layers right side up on a cake plate or stand. Generously and evenly frost the top of the layer. Place the second layer on top, and generously frost the top of the cake creating decorative swirls with the spatula. With the remaining frosting, frost around the sides of the cake using smooth, clean strokes. Slice, then serve.

CHOCOLATE KAHLUA CAKE WITH FUDGE FROSTING

Steps:

• 1. Blend all ingredients together with an electric mixer for 3 minutes. Pour into a greased and floured bundt pan. Bake at 350 degrees for 45 to 55 mins. Cool the cake in the pan. Remove the cake to a cake plate and prepare the frosting.
• 2. Frosting - Mix all ingredients except the vanilla in a 2 1/2 quart pan. Heat to a rolling boil, stirring occasionally. Boil for one minute without stirring. Place the pan in a bowl of ice and water. Beat the frosting until it is smooth and spreadable. Ice the cake and enjoy.

CHOCOLATE KAHLUA CAKE AND CHOCOLATE FUDGE FROSTING

Steps:

• 1. Blend dry ingredients together and then add the wet ingredients. Mix with mixer for 3 mins.
• 2. Pour into a greased and floured bunt pan. Bake at 350 degrees for 45 to 55 minutes. Cool in the pan. Release from the pan after cooled and dust with confectioners sugar or homemade chocolate icing.
• 3. Frosting - Mix all ingredients except the vanilla in a 2 1/2 quart pan. Heat to a rolling boil, stirring occasionally. Boil for 1 minute without stirring. Place the pan of frosting into a bowl of ice and water. Beat the frosting until it is smooth and is spreading consistency. Sir in the vanilla. Spread on the cooked cake.

PUMPKIN CUPCAKES WITH KAHLUA CREAM CHEESE FROSTING

Steps:

• Preheat oven to 400 degrees.
• In a large bowl, sift together the flour, baking powder, cinnamon, nutmeg and salt.
• In a separate large bowl, whisk the egg, brown sugar and white sugar together, until smooth. Stir in the milk, vegetable oil, applesauce, pumpkin and walnuts, until just combined. Do not over mix.
• Fill a cupcake pan with the batter 4/5 full.
• Bake in the oven for 16 to 20 minutes, or until a toothpick comes out clean. Allow to cool for 5 minutes before removing to a wire rack to cool.
• While the cupcakes are cooling, make the frosting. In a large bowl, beat the the cream cheese, butter and Kahlua together using an electric mixer. Gradually add in the confectioners' sugar until smooth and creamy.
• Frost the cupcakes. Serve and enjoy!

KAHLUA FROSTING

Steps:

• In small bowl dissolve instant coffeee in hot water.
• Beat butter at medium speed in a mixing bowl until creamy.
• Add gradually powdered sugar, kahlua and hot coffee mixture.
• You can add more kahlua if you want a stronger coffee flavor frosting.
• makes frosting for 1 9X13 cake.

KAHLUA CHOCOLATE FROSTING

Steps:

• With mixer, cream butter with milk, Kahlua, vanilla, chocolate, and salt.
• Beat in confectioners' sugar a little at a time.
• Blend in egg (doing this last gives the frosting a nice sheen).
• Spread on cooled cake and refrigerate.

CHOCOLATE KAHLUA FROSTING

Steps:

• 1. Beat butter and cream cheese at medium speed. Add 1 cup powdered sugar and chocolate; beat until smooth. Gradually add remaining powdered sugar and Kahlua, beating at low speed until spreading consistency.

~ CHOC - KAHLUA CAKE W/ WHITE RUSSIAN FROSTING ~

Steps:

• preheat oven to 350 degree F. Grease a 13 x 9 baking pan. In a bowl, combine flour, cocoa, baking soda, baking powder and salt. Set aside.
• In a large bowl, beat butter with brown sugar and granulated sugar - about 2 minutes on medium until fluffy. Add eggs and vanilla and beat until creamy - about 2 minutes.
• Mix Kahlua with cooled coffee. Add the flour mixture, alternating with the coffee mixture. Beat just until blended. Pour into prepared pan and bake for 30 - 35 minutes or until pick comes out clean.
• Cool on wire rack.
• Frosting: In a medium bowl, beat butter until fluffy - add sugar alternating with Kahlua. Beat in butter and vanilla. Beat until creamy.
• Frost cooled cake & enjoy!

KAHLUA BROWNIES WITH KAHLUA BUTTERCREAM FROSTING

Steps:

• 1. Preheat oven to 350°F. Line a 9×9-inch baking pan with foil. Lightly spray foil with nonstick cooking spray.
• 2. In a medium bowl, sift together the flour, baking powder and salt; set aside.
• 3. Set a heat-proof bowl over a pan of simmering water (don't let the pan touch the water). Place butter and chocolate chips in the bowl and stir until chips and butter are melted and mixture is smooth. Remove from heat and set aside to cool a bit.
• 4. With electric mixer, beat together the sugar, eggs and 1/2 cup Kahlua in a large mixing bowl. Add the buttery chocolate mixture, and beat until well combined. Slowly add the sifted flour mixture while still beating, and beat just until combined.
• 5. Pour brownie batter into the prepared baking dish, and bake for 40 to 45 minutes, or until the top cracks slightly and a toothpick inserted in the center comes out mostly clean (it's OK if the bottom of the toothpick is slightly gooey). Remove brownies from oven and immediately brush the 1/8 cup Kahlua over the top of the warm brownies. Let brownies cool completely.
• 6. ICING Heat butter in a saucepan until lightly browned. Remove from heat and add Kahlua and whipping cream. Whisk in the powdered sugar until smoothing and slightly thickened but still spreadable. Place frosting on top of the cooled brownies and use a knife or spatula to spread frosting evenly over the top surface. Refrigerate until ready to serve (chilled brownies are easiest to cut). Store brownies in air-tight container for up to 2 or 3 days.

DEVIL'S FOOD CAKE WITH KAHLUA FROSTING

Steps:

• Cake: Mix all ingredients in a bowl until well blended ( few minutes). 350 degrees Greased 9x13 30-40 minutes or layers 25- 30 minutes. Test!!! Frosting Cream butter, add sugar, cocoa, liquids