Mocha Buttercream Frosting 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.

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 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.

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.

MOCHA BUTTERCREAM BROWNIE BARS

Steps:

• HEAT oven to 350 degrees F. Coat 13 x 9-inch baking pan with no-stick cooking spray. Prepare brownie mix according to package directions using oil, water, eggs and cinnamon. Spread batter in prepared pan.
• BAKE 28 to 31 minutes or until set in center. Cool completely in pan on wire rack.
• DISSOLVE coffee granules in hot water in large bowl. Add powdered sugar, butter, cocoa powder, vanilla and salt; beat until smooth. Spread frosting over cooled bars. Chill at least 1 hour or until frosting is set.

CHOCOLATE CAKE WITH MOCHA FROSTING

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch baking pan. Line with parchment paper, then grease and flour the pan.
• Place the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 4 to 5 minutes, until light and fluffy, scraping down the bowl. On medium speed, add the vanilla, then beat in the eggs, one at a time, until incorporated and the batter is smooth.
• Sift the flour, baking soda, and salt together in a medium bowl. In another bowl or a liquid measuring cup, whisk together the hot water, cocoa powder, and espresso powder until smooth. Add the half-and-half and whisk until smooth. With the mixer on low, add the flour and chocolate mixtures alternately in thirds, starting and ending with the flour. With a rubber spatula, scrape down the bowl to be sure the batter is well mixed.
• Pour the batter into the prepared pan, smooth the top, and bake for 25 to 35 minutes, until a cake tester inserted in the center comes out clean. Cool completely in the pan. Turn out onto a flat platter or board and frost the top with the Mocha Frosting. Cut in squares and serve.
• Place the chocolate, butter, and espresso powder in a bowl. Heat the cream to simmer and pour it over the chocolate mixture, stirring occasionally, until the chocolate is melted. (If the chocolate isn't melted, microwave the mixture for 15 seconds.) Stir in the Kahlua and vanilla and stir until the mixture is smooth. Cover and refrigerate for 30 minutes only, until cool but not cold.
• Scrape down the bowl and beat the frosting with a handheld mixer on high speed for 15 to 20 seconds only, until the mixture forms soft peaks. (If you overbeat it, it will curdle!) Spread on the cake immediately with a metal spatula.

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!

MOCHA FROSTING

Steps:

• For frosting, in a small bowl, dissolve coffee granules in water; set aside. In a bowl, cream butter until light and fluffy. Beat in cocoa. Gradually beat in confectioners' sugar and coffee granules until smooth., Cut cake into three horizontal layers. Place bottom layer on a serving plate; spread with frosting. Repeat with middle cake layer. Top with remaining cake layer; frost top and sides of cake. Garnish with chocolate sprinkles if desired.

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.

BAKER'S EASY MOCHA BUTTERCREAM

Steps:

• Microwave chocolate in small microwaveable bowl on HIGH 1 min.; stir until completely melted. Add coffee in to combined water and vanilla in small cup; stir until dissolved.
• Beat butter and chocolate with mixer on low speed until creamy. Gradually add sugar, beating on low speed after each addition until blended. Beat on high speed until light and fluffy. Add coffee mixture; mix well.
• Let frosting stand, if necessary, until of desired spreading consistency. Use to frost your favorite cake or cupcakes.

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.

EASY MOCHA FROSTING

Steps:

• Mix on med/high speed all ingredients gradually adding the hot coffee and blend to a smooth paste (be careful when adding coffee that you do not put too much in or it will be runny).
• Cool cake and frost spreading on the top and sides of a bundt cake or a single layer cake.

DAREDEVIL'S FOOD CAKE WITH MOCHA BUTTERCREAM ICING

Steps:

• Pan preparation:
• Generously coat the pan(s) with solid shortening, line with baking parchment or wax paper (for a tube or Bundt pan, cut a paper or foil ring), grease the liner, and dust with sifted cocoa; tap out the excess cocoa.
• Make cake:
• Position rack in center of oven. Preheat oven to 350°F.
• In a medium bowl, whisk together the flour, baking soda, salt and cocoa. Set aside.
• In the large bowl of an electric mixer, cream together the butter and sugar for 3 to 4 minutes, until very well blended. Scrape down the bowl and beater. Beat in the vanilla and eggs and scrape down the bowl and beater again.
• With the mixer on the lowest speed, alternately add the flour mixture and the buttermilk. Once the ingredients are blended together, increase the speed and whip for about 30 seconds (no longer, because at high altitudes you don't want to incorporate excess air).
• Divide the batter between the two pans or scrape it all into the tube pan. Bake 30 minutes for layers, 38 to 40 minutes for tube cake (or for the time indicated for your altitude in the chart), or until the cake top feels springy to the touch and a cake tester inserted in the center comes out clean. Cool in the pan(s) on a wire rack for 10 to 15 minutes.
• Run a knife between the layers and the pan sides to release them, or run the tip of a knife around the pan sides and the top of the tube to loosen the cake. Top each layer, or the tube pan, with a foil-covered cardboard cake disk or flat plate, invert, and give a sharp downward shake to release the cake. Remove the pan and peel off the parchment. Cool completely.
• Make icing:
• In a food processor or the large bowl of an electric mixer, preferably with the paddle attachment, process or beat the butter until soft. Add 2 cups of the sifted sugar and beat until smooth. Scrape down the bowl and blade or beaters. Add the remaining 4 cups sugar, plus cocoa, 5 tablespoons coffee, and vanilla, and process or beat until completely smooth and creamy. Add more sugar or coffee if necessary to bring the icing to spreading consistency. (The icing can be made a day in advance and refrigerated, covered; bring to room temperature and beat until smooth before using.)
• Fill the layers and frost with the buttercream, or dust the tube cake lightly with cocoa or confectioners' sugar (or frost as desired).
• Cooks' Note
• Quantities for the icing remain the same at all altitudes, but if you are baking the cake at high elevation, follow the adjustments below.
• If baking at 3,000 feet:
• Increase flour to 2¼ cups plus 1 tablespoon. Decrease baking soda to 1⅛ teaspoons. Increase salt to ½ teaspoon. All other quantities remain as above. Place rack in center of oven; bake at 375°F: layers for 30-35 minutes, tube cake for 30-32 minutes.
• If baking at 5,000 feet:
• Increase flour to 2⅓ cups. Decrease baking soda to 1 teaspoon. Increase salt to ½ teaspoon. Decrease granulated sugar to 1½ cups minus 1 tablespoon. Increase buttermilk to 1½ cups plus 3 tablespoons. All other quantities remain as above. Place rack in center of oven; bake at 375°F: layers for 30-35 minutes, tube cake for 35-40 minutes.
• If baking at 7,000 feet:
• Increase flour to 2⅓ cups. Decrease baking soda to 1 teaspoon. Increase salt to ½ teaspoon. Decrease granulated sugar to 1½ cups minus 2 tablespoons. Increase buttermilk to 1¾ cups. All other quantities remain as above. Place rack in lower third of oven; bake at 350°F: layers for 30-35 minutes, tube cake for 35-40 minutes.
• If baking at 10,000 feet:
• Increase flour to 2½ cups minus 1 tablespoon. Decrease baking soda to ¾ teaspoon. Increase salt to ½ teaspoon. Decrease granulated sugar to 1½ cups minus 2 tablespoon. Add one additional egg. Increase buttermilk to 1½ cups plus 3 tablespoons. All other quantities remain as above. Rack in lower third of oven; bake at 350°F: layers for 30-33 minutes, tube cake for 40-43 minutes.

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.