Mocha Buttercream For Mocha Majolica Food

THE BEST MOCHA BUTTERCREAM FROSTING

Steps:

• Dissolve 1 packet of Starbucks French Roast Instant Coffee in 1 teaspoon of very hot water. Allow to cool.
• Add softened Butter to a mixer.
• Add cooled coffee mixture and vanilla to mixer.
• Mix butter, coffee and vanilla.
• Mix Cocoa Powder and Powdered Sugar.
• Add Cocoa/Powered Sugar a cup at a time and continue to mix until sugar is incorporated.

MOCHA BUTTERCREAM FROSTING

Steps:

• Cream butter until light and fluffy, about 4 minutes and beat in 1/3 cup of icing sugar, coffee mixture, salt, half the remaining icing sugar, the cocoa and vanilla.
• Beat in remaining icing sugar slowly and beat buttercream at high speed until it is light and fluffy.

THE BEST MOCHA BUTTERCREAM FROSTING / ICING

Steps:

• In your mixer, beat the softened butter with the powdered sugar until it is creamy.
• Add in the cocoa powder, vanilla extract & coffee.
• Beat with the mixer until it's nice and fluffy (about a minute or 2)
• This makes a perfectly spreadable frosting. The nice thing about it is that you can put it in the fridge to make it a little more firm if you would like.

MOCHA BUTTERCREAM AND MOCHA PASTRY CREAM

Steps:

• Make the mocha buttercream: Combine espresso powder and hot water in a small bowl; stir until espresso dissolves. Heat egg whites and sugar in a heatproof bowl of a mixer set over a pan of simmering water, whisking until whites are warm to the touch and sugar dissolves, 2 to 3 minutes. (Mixture should feel smooth when rubbed between 2 fingers.) Whisk egg-white mixture with a mixer on medium-high speed until stiff, glossy peaks form and mixture cools completely, about 10 minutes.
• Reduce speed to medium-low. Add butter, a few tablespoons at a time, whisking well after each addition. Switch to the paddle attachment, and reduce speed to low. Beat in espresso mixture and melted chocolate until smooth, then beat to reduce air bubbles, 3 to 5 minutes. Cover with plastic wrap, and let stand at room temperature until ready to use.
• Make the mocha pastry cream: Prepare an ice-water bath. Combine espresso powder and hot water in a small bowl; stir until espresso dissolves. Whisk eggs, egg yolks, and 1/4 cup sugar in medium bowl.
• Bring remaining 1/4 cup sugar, the milk, vanilla seeds, cornstarch, and 1/4 teaspoon salt to a boil in a medium saucepan over medium-high heat, whisking constantly. Remove from heat, and gradually whisk one-third of hot-milk mixture into egg mixture. Whisk entire mixture back into saucepan. Raise heat to medium-high, and bring to a boil, whisking constantly. Cook, continuing to whisk, until mixture is thick enough to hold its shape when lifted with a spoon, about 3 minutes.
• Remove from heat. Whisk in butter, 1 piece at a time. Whisk in espresso mixture and chopped chocolate until smooth. Strain mixture through a fine sieve into a bowl. Cover with parchment or plastic wrap, pressing it directly on surface to prevent a skin from forming. Transfer to ice-water bath; let stand until cooled, about 30 minutes. Refrigerate until chilled and firm, at least 2 hours.

MERINGUE BUTTERCREAM FOR MOCHA MAJOLICA

Steps:

• In a small saucepan over medium heat, bring sugar and water to a boil. Continue to boil until syrup reaches soft-ball stage, 238 degrees on a candy thermometer.
• Meanwhile, beat egg whites on low speed until foamy. Add cream of tartar, and beat on medium high until stiff but not dry.
• With mixer running, pour syrup into egg whites in a steady stream and beat on high speed until steam is no longer visible, about 3 minutes. Add butter bit by bit. After all the butter has been added, beat for 3 to 5 minutes, until smooth and spreadable. If the icing looks curdled at any point during the beating process, don't panic: keep beating and it will smooth out.

MOCHA BUTTERCREAM FOR MOCHA MAJOLICA

Steps:

• In a small saucepan over medium heat, bring sugar and water to a boil. Continue to boil until syrup reaches soft-ball stage, 238 degrees on a candy thermometer.
• Meanwhile, beat egg whites on low speed until foamy. Add cream of tartar, and beat on medium high until stiff but not dry.
• With mixer running, pour syrup into egg whites in a steady stream and beat on high speed until steam is no longer visible, about 3 minutes. Add butter bit by bit. After all the butter has been added, beat for 3 to 5 minutes, until smooth and spreadable. If the icing looks curdled at any point during the beating process, don't panic: keep beating and it will smooth out.
• Melt and cool chocolate. Stir into the beaten buttercream, along with the instant-espresso granules dissolved in hot water.

CHOCOLATE MOCHA CAKE WITH BUTTERCREAM MOCHA ICING

Steps:

• Heat oven to 350 degrees. Grease and flour one 13x9x2 inch pan. In a large mixing bowl, blend the sugar, flour, cocoa, baking soda, baking powder, and salt. Add the coffee, buttermilk, oil, eggs, and vanilla; beat on medium speed for 2 minutes. (batter will be thin) Pour into prepared pan. Bake 30-40 minutes or until wooded toothpick inserted in center comes out clean. Either, cool 10 minutes and remove cake from pan to wire rack to cool completely. Or, cool the cake completely in the pan before icing it.
• Butter Cream Mocha Icing.
• In a mixing bowl, cream the softened butter and Crisco until well blended. Add the powdered sugar, cocoa, vanilla, and milk mixture. Mix the milk into the coffee; add to mixture. Beat for 3-4 minutes until smooth and creamy. If icing seems a little too thick, add a bit more coffee or milk.

MOCHA BUTTERCREAM

Steps:

• In a metal bowl set over a pan of barely simmering water melt chocolate, stirring until smooth and cool.
• In a heavy 1 1/2-quart saucepan bring water with sugar to a boil, stirring until sugar is dissolved. Boil syrup, without stirring, until it registers 248°F. on a candy thermometer.
• While syrup is boiling, in a bowl with an electric mixer beat whites with a pinch salt until foamy and beat in cream of tartar. Beat whites until they just hold stiff peaks and add hot syrup in a stream, beating. Beat mixture on medium speed until completely cool, 5 to 10 minutes. Beat in butter, 1 piece at a time, until mixture is thick and smooth. Beat in espresso mixture, chocolate and salt, beating until smooth. Buttercream may be made 2 days ahead and chilled in an airtight container. Bring buttercream to room temperature and beat before frosting cake.

MOCHA BUTTERCREAM

Steps:

• Melt chocolate in a double boiler or a metal bowl set over a saucepan of simmering water, stirring. Cool.
• Combine egg whites and salt in a large bowl.
• Stir together sugar and water in a small heavy saucepan and bring to a boil over moderately high heat, washing down side of pan with a pastry brush dipped in water. When syrup reaches boil, start beating whites with an electric mixer at medium-high speed until frothy, then beat at medium speed until whites just hold soft peaks. (Do not beat again until sugar syrup is ready.)
• Meanwhile, put candy thermometer into sugar syrup and continue boiling until syrup reaches 238-242°F. Immediately remove from heat and pour into a heatproof 1-cup glass measure. Slowly pour hot syrup in a thin stream down side of bowl into egg whites, beating constantly at high speed. Beat, scraping down bowl with a rubber spatula, until meringue is cool to the touch, about 6 minutes. (It's important that meringue is properly cooled before proceeding.)
• With mixer at medium speed, gradually add butter 1 piece at a time, beating well after each addition until incorporated. (If meringue is too warm and buttercream looks soupy after some of butter is added, briefly chill bottom of bowl in a large bowl filled with ice water for a few seconds before continuing to beat in remaining butter.) Continue beating until buttercream is smooth. (Mixture may look curdled before all butter is added but will come back together before beating is finished.) Add vanilla, chocolate, and coffee mixture and beat 1 minute more.

MOCHA BUTTERCREAM

Steps:

• Make buttercream, and set aside. In the top of a double boiler or in a heat-proof bowl set over simmering water, melt chocolate, stirring with a rubber spatula until smooth. Allow chocolate to cool to room temperature.
• Dissolve espresso powder in 1 teaspoon hot water. Stir espresso mixture and cooled chocolate into buttercream. Beat until thoroughly incorporated. Use immediately.

MOCHA BUTTERCREAM CHOCOLATE ESPRESSO CAKE

Steps:

• FOR CHOCOLATE ESPRESSO CAKE:.
• Preheat oven to 350º F. Grease and line two 9-inch-round baking pans with wax paper.
• Microwave small chocolate pieces in small, uncovered, microwave-safe bowl on HIGH (100%) power for 45 seconds, stir.
• If pieces retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until melted.
• Cool to room temperature.
• Combine flour, baking soda and salt in small bowl.
• Beat brown sugar, butter, eggs, instant coffee and vanilla extract in large mixer bowl for 3 minutes.
• Gradually add melted chocolate and continue beating for an additional minute.
• Beat flour mixture into creamed mixture alternately with buttermilk.
• Pour into prepared pans.
• Bake for 33 to 38 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes. Run knife around edges of cakes.
• Invert onto wire racks; remove wax paper. Cool completely.
• Brush cakes with Coffee Glaze over cake layers.
• Spread Mocha Buttercream Frosting between layers and over top and sides of cake.
• FOR COFFEE GLAZE:.
• Microwave granulated sugar, water and instant coffee in small, uncovered, microwave-safe bowl on HIGH (100%) power for 30 seconds.
• Stir until sugar and coffee are dissolved.
• FOR MOCHA BUTTERCREAM FROSTING:.
• Microwave small chocolate pieces in small, uncovered, microwave-safe bowl on HIGH (100%) power for 45 seconds; STIR.
• If pieces retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until melted.
• Cool to room temperature.
• Dissolve instant coffee in milk in glass measure.
• Beat butter, vanilla extract and salt in large mixer bowl for 3 minutes.
• Beat in melted chocolate until blended, scraping occasionally.
• Gradually beat in powdered sugar until light and fluffy.
• Beat in coffee mixture, 1 tablespoon at a time, until desired spreading consistency.

GHIRARDELLI DEVIL'S FOOD CAKE WITH MOCHA BUTTERCREAM FROSTING

Steps:

• CAKE:.
• Preheat oven to 350°F.
• Grease the bottoms of two 8- or 9-inch round cake pans, and line with parchment paper. I've also been "lazy" and used one 9x13 cake pan.
• In a large mixing bowl, combine the four, ground chocolate, granulated sugar, baking soda, cream of tartar, and salt.
• Add 1 cup of the buttermilk and 1 cup of butter.
• Beat on medium speed for 2 minutes.
• Add the remaining ½ cup of buttermilk, the eggs, and 1 teaspoon of vanilla extract.
• Divide the batter between the prepared cake pans.
• Bake for 30 to 45 minutes, or until a tester comes out clean when inserted into the cake's center.
• Cool on a wire rack for 10 to 15 minutes.
• Remove cakes from the pans, discard the parchment paper, and transfer them to the wire rack to cool completely.
• FROSTING:.
• Melt the chocolate (broken into pieces) in a double boiler over hot, but not boiling, water. Stir occasionally until the chocolate is melted and smooth.
• Dissolve the instant coffee granules in the boiling water.
• Stir coffee mixture into the chocolate then remove from heat and set aside. NOTE: this mixture does have a tendency to seize up, but don't worry, when it's added to the rest of the frosting and mixed in, it comes out just fine.
• In a large mixing bowl, beat the 2/3 cup butter until fluffy.
• Gradually add the confectioners' sugar, milk, and vanilla extract, mixing until smooth.
• Add the melted chocolate and mix until well combined.
• Frost your cake.
• Induce chocolate nirvana!

COFFEE AND MOCHA BUTTERCREAMS

Steps:

• Bring 1 3/4 cups sugar and water to a boil in a 3-quart heavy saucepan over medium heat, stirring until sugar has dissolved, then wash down any sugar crystals from side of pan with a pastry brush dipped in cold water. Boil, without stirring, until it registers 220 to 225°F, 15 to 20 minutes.
• At this point, while continuing to boil syrup, beat whites with espresso powder, vanilla, cream of tartar, and salt in mixer at medium speed until they just hold soft peaks. Add remaining 1/4 cup sugar, 1 tablespoon at a time, beating, and beat until whites just hold stiff peaks.
• When syrup reaches soft-ball stage (238 to 242°F), immediately pour syrup in a slow stream down side of bowl into whites (avoid beaters) while beating at high speed. Beat until completely cool, 25 to 30 minutes. With mixer at medium speed, add butter 1 tablespoon at a time, beating well after each addition (see cooks' note, below) and until buttercream is smooth. (Mixture may look curdled before all butter is added but will come together at end.)
• Transfer 2 cups buttercream to a small bowl and stir in chocolate. If buttercreams are too soft to spread, chill, stirring occasionally.