Mocha Buttercream Frosting

Mocha Buttercream Frosting

Rich cocoa and coffee come together in a smooth, pipeable buttercream.

Total 15 min Makes 48 oz Calories 165/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher

Allergens

Dairy

This mocha buttercream blends cocoa powder and dissolved instant espresso into a classic butter-and-sugar base for a frosting that's rich but not heavy. It whips up smooth and holds its shape well, making it a good match for chocolate cupcakes, layer cakes, or spooned over brownies.

Ingredients

  • 1 1/2 cups unsalted butter, softened
  • 1/2 cup unsweetened cocoa powder, sifted
  • 2 tablespoons instant espresso powder
  • 3 tablespoons hot water
  • 6 cups powdered sugar, sifted
  • 1/4 teaspoon salt
  • 2 teaspoons vanilla extract
  • 3 tablespoons heavy cream

Method

  1. Dissolve the instant espresso powder in the hot water and set aside to cool slightly.

  2. In a large bowl, beat the softened butter with an electric mixer on medium speed until pale and creamy, about 2 minutes.

  3. Add the sifted cocoa powder and salt, and beat on low speed until fully incorporated.

  4. Add the powdered sugar one cup at a time, beating on low speed after each addition until combined.

  5. Pour in the dissolved espresso mixture, vanilla extract, and heavy cream.

  6. Increase the mixer speed to medium-high and beat until light and fluffy, about 3 minutes, scraping down the bowl as needed.

  7. Use immediately to frost cooled cakes or cupcakes, or cover and refrigerate until ready to use.

Rate this recipe

★ 4.1 (1)

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    Mocha Buttercream Frosting

    This mocha buttercream blends cocoa powder and dissolved instant espresso into a classic butter-and-sugar base for a frosting that's rich but not heavy. It whips up smooth and holds its shape well, making it a good match for chocolate cupcakes, layer cakes, or spooned over brownies.

    15 min 48 oz 165 cal

    Ingredients

    • 1 1/2 cups unsalted butter, softened
    • 1/2 cup unsweetened cocoa powder, sifted
    • 2 tablespoons instant espresso powder
    • 3 tablespoons hot water
    • 6 cups powdered sugar, sifted
    • 1/4 teaspoon salt
    • 2 teaspoons vanilla extract
    • 3 tablespoons heavy cream

    Method

    1. 1

      Dissolve the instant espresso powder in the hot water and set aside to cool slightly.

    2. 2

      In a large bowl, beat the softened butter with an electric mixer on medium speed until pale and creamy, about 2 minutes.

    3. 3

      Add the sifted cocoa powder and salt, and beat on low speed until fully incorporated.

    4. 4

      Add the powdered sugar one cup at a time, beating on low speed after each addition until combined.

    5. 5

      Pour in the dissolved espresso mixture, vanilla extract, and heavy cream.

    6. 6

      Increase the mixer speed to medium-high and beat until light and fluffy, about 3 minutes, scraping down the bowl as needed.

    7. 7

      Use immediately to frost cooled cakes or cupcakes, or cover and refrigerate until ready to use.