Best Mocha Fudge Icing Recipes

MOCHA ICING

Steps:

• Combine coffee and cocoa in small bowl of electric mixer. Beat until blended. Add sugar, butter or margarine, salt, and vanilla. Beat until blended. Scrape bowl, and beat icing until it has a spreading consistency.
• Frost the cake, and sprinkle with chopped walnuts if desired.

MOCHA FUDGE FROSTING (PAULA DEEN)

Steps:

• In a medium saucepan, combine sugar, cream, coffee, and vanilla. Cook over medium heat, stirring occasionally, until mixture boils. Reduce heat to low, and simmer for 5 minutes. Stir in chocolate, shortening, and salt, stirring until chocolate melts and mixture is smooth.
• Let frosting stand, stirring occasionally, for 1 hour or until cooled to room temperature and thickened. Use immediately.

MOCHA FROSTING RECIPE

Steps:

• Add the instant coffee or espresso to the hot water. Stir and let cool completely.
• Whisk together cocoa and powdered sugar.
• Cream butter in a very large bowl or bowl of a stand mixer until smooth, then slowly add sugar mixture. Add vanilla and salt. Mixture will be crumbly.
• Add coffee mixture and mix until smooth, adding milk or cream as needed for desired consistency for piping or frosting.
• Store in an airtight container for up to 3 days in the refrigerator or freeze for up to a month.

MOCHA FUDGE BROWNIES FROSTING

Steps:

• In bowl combine sugar and butter. In microwave melt chocolate. Slowly add chocolate and coffee to butter mixture. Stir to combine. Spread onto cooled brownies.

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.

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 WHIPPED CREAM FROSTING

Steps:

• Combine all of the ingredients in a bowl and beat with an electric mixer until it's thick and forms peaks when you take out the beater.
• Makes enough to spread generously on top, sides, and between two layers of 8 inch (20 cm) round cake.

MOCHA FROSTING

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.