Best Rich Mocha Buttercream Frosting Recipes

MOCHA BUTTERCREAM FROSTING

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.

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.

RICH MOCHA BUTTERCREAM FROSTING

Steps:

• 1. In a large bowl, sift together the confectioners powdered sugar and cocoa.
• 2. In large mixing bowl, begin beating the softened butter with 1/3 c. of the coffee until well-blended. (I use my Kitchenaid mixing stand with beater attachment but this works fine in a large bowl using a hand mixer, too).
• 3. Slowly add the dry ingredients and remaining coffee to the creamed butter/coffee mixture. Mix for about a minute then add the Vanilla Extract. Mix for about two-minutes until creamy. Let sit for 10 to 15 minutes before frosting.

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 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.

RICH BUTTERCREAM FROSTING

Steps:

• In a large bowl, combine butter, confectioners' sugar, milk and vanilla; beat until smooth (frosting will be thick). If desired, tint with food coloring.

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 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.

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:

• 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.