THE BEST MOCHA BUTTERCREAM FROSTING
The Best Mocha Buttercream Frosting is a delicious blend of chocolate and coffee in one creamy and easy to make homemade buttercream frosting.
Provided by Two Sisters Crafting
Categories Frosting
Time 10m
Number Of Ingredients 9
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
Mocha Buttercream Frosting is a creamy, rich bakery style buttercream frosting that is perfect for decorating cakes and cupcakes. This Mocha frosting is a bakery style frosting that goes well with many different flavors of cupcakes.
Provided by Lauren
Categories Dessert
Time 20m
Number Of Ingredients 7
Steps:
- In the bowl of your mixer beat the butter on medium speed until nice and creamy.
- Turn the mixer down to the lowest setting and slowly incorporate the powdered sugar and cocoa powder into the butter.
- Once you have added all the sugar to the mix add the heavy cream, vanilla, salt and instant coffee powder.
- Turn the mixer up to medium-high speed and continue mixing for 10 minutes until light and fluffy.
Nutrition Facts : Calories 4696 kcal, Carbohydrate 521 g, Protein 17 g, Fat 307 g, SaturatedFat 194 g, Cholesterol 814 mg, Sodium 2479 mg, Fiber 21 g, Sugar 472 g, ServingSize 1 serving
THE BEST MOCHA BUTTERCREAM FROSTING / ICING
This is definitely the best frosting I have ever had. I am in love with it! Perfect texture....nothing like store bought! It is wonderful on everything!!!
Provided by KirstenSU04
Categories Dessert
Time 5m
Yield 1 12, 16 serving(s)
Number Of Ingredients 5
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.
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.
MOCHA FROSTING
Delicious mellow coffee flavor makes this frosting a favorite on chocolate cake. Eat with a spoon or use to frost a cool cake.
Provided by Samantha S
Categories Desserts Frostings and Icings Chocolate
Time 10m
Yield 16
Number Of Ingredients 6
Steps:
- Stir warm milk and coffee powder in large bowl until the coffee dissolves completely.
- Whisk confectioners' sugar, melted butter, cocoa powder, and vanilla extract into the milk mixture until no clumps remain and you have a smooth frosting.
Nutrition Facts : Calories 152.4 calories, Carbohydrate 28.8 g, Cholesterol 11.6 mg, Fat 4.6 g, Fiber 0.4 g, Protein 0.4 g, SaturatedFat 2.9 g, Sodium 32.1 mg, Sugar 27.6 g
MOCHA BUTTERCREAM FROSTING
Make and share this Mocha Buttercream Frosting recipe from Food.com.
Provided by evelynathens
Categories Dessert
Time 10m
Yield 3 cups, 12 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 267.8, Fat 12, SaturatedFat 7.6, Cholesterol 30.5, Sodium 200.1, Carbohydrate 42.2, Fiber 1.2, Sugar 39.3, Protein 0.9
MOCHA BUTTERCREAM
Categories Mixer Chocolate Quick & Easy Boil Double Boiler Gourmet
Yield Makes about 3 cups
Number Of Ingredients 9
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
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes
Yield Makes 4 1/2 cups
Number Of Ingredients 3
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
Categories Chocolate Dairy Dessert Steam Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 4 1/2 cups
Number Of Ingredients 8
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.
EASY MOCHA FROSTING
This is a great chocolate mocha frosting that my mother made back in the 50's. It is easy and tastes delicious, not too sweet and not bitter.
Provided by mo_duffy
Categories Dessert
Time 15m
Yield 1 single layer cake
Number Of Ingredients 5
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.
BAKER'S EASY MOCHA BUTTERCREAM
Instant coffee and unsweetened chocolate lend deep, rich flavor to this luscious mocha buttercream frosting.
Provided by My Food and Family
Categories Recipes
Time 15m
Yield 20 servings
Number Of Ingredients 6
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.
Nutrition Facts : Calories 150, Fat 8 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 60 mg, Carbohydrate 19 g, Fiber 1 g, Sugar 17 g, Protein 0 g
MOCHA FROSTING
Our Test Kitchen home economists dress up purchased angel food cake with an easy-to-make coffee-flavored frosting.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 10-12 servings.
Number Of Ingredients 7
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.
Nutrition Facts :
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- Add the remaining powdered sugar and coffee and mix at medium speed another 3 to 6 minutes scraping the sides of the bowl occasionally.
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