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Dessert

Coffee Filling

A sweet coffee-flavored filling made with powdered sugar, butter, egg yolks, and strong coffee.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Sugar and coffee are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 4,344 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Coffee Filling

Ingredients

Directions

  1. Cream powdered sugar and butter until smooth.

  2. Add egg yolks and mix well.

  3. Stir in boiling coffee and beat until smooth.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Sugar + coffeetop 17% of all pairs
    Smell alikelow
    Cooked together4,344 recipes

    Shared aroma: beta-damascenone (apple, rose).

  2. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Egg + coffeetop 29% of all pairs
    Smell alikelow
    Cooked together3,239 recipes

    Shared aroma: 2-nonenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Powdered sugar
Sweetens the filling and dissolves smoothly into the creamed butter.
Egg yolks
Add richness and help bind the filling into a smooth, thick texture.
Coffee
Adds bold coffee flavor and liquid that loosens the filling.

The step that matters

Stir in boiling coffee and beat until smooth. Adding hot coffee to egg yolks can scramble them if added too quickly. Stirring it in gradually while beating keeps the filling smooth and glossy.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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