In earlier years I was never a fan of buttercream frosting. However with age we our taste buds change. Actually, I believe we lose some. Since I have experimented with different flavors of frosting, I have come to appreciate them. This mocha frosting is one of my new favorites, especially on a rich chocolate cake. You can easily adjust the recipe to make coffee frosting with the tips provided. The key to a good buttercream frosting is how long you beat it. You want it to be airy and light, similar to mousse. What will you make to give this mocha frosting a try? If you’re eyeing that chocolate cake, see the link below for the recipe.
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A fluffy and airy mocha frosting made to order. Make it creamy or stiff for your favorite dessert.
Ingredients:
- 5 cups powdered sugar (Trader Joe's make one that's organic and corn-free)
- 3 - 6 Tablespoons pure unsweetened cocoa powder
- 1 cup (2 sticks) unsalted butter, almost at room temperature (or 1/2 c Earth Balance spread + 1/2 cup shortening, for dairy-free)
- 1/4 teaspoon fine sea salt
- 6 - 8 Tablespoons (up to 1/2 cup) hot strong coffee
- 1 Tablespoon pure vanilla extract
Instructions:
- Sift together the powdered sugar and cocoa powder together; set aside. (If making mocha frosting, use 6 tablespoons. For coffee frosting use 0 - 3 tablespoons.)
- Cream the butter in the large bowl of your mixer. Add the powdered sugar mixture in, a cup at a time, beating on low speed until it mixes in. Then increase speed to medium. (You can sift it right into the bowl if you are not using cocoa powder.)
- Add the salt and slowly add about 6 tablespoons hot coffee and beat until fluffy or according to your desired consistency, about 2 to 3 minutes, depending upon the power of your mixer. Place bowl in the refrigerator to chill.
- Add vanilla and whip again.
- Refrigerate until chilled and frost your cake as desired.
Tips
Depending how soft or stiff you desire your frosting, you may use 3/4 to 1 1/2 cups of butter.
Adjust the amount of coffee to your liking for taste and color.
You may also be interested in:
Can I use Splenda instead of powdered sugar? I am diabetic and need to lower the sugar content.
Susan,
Due to all of the cancer causing chemicals in Splenda, I do not recommend using it. I suggest using something like Pyure Stevia Bakebale Blend, as you can use it to replace sugar. I hope it works for you.
If you insist upon using Splenda, I would check the Splenda website. Here’s one of their frosting recipes http://recipes.splenda.com/recipes/1397356-Mocha-Hazelnut-Cream-Cheese-Frosting. Just be sure use gluten free ingredients. Philadelphia cream cheese, Smart Balance Margarine, Baker’s baking chocolate, and omit the flavored coffee and use regular.
Good luck!
Carla
I’m having a birthday party for my 2 boys and a friend of theirs is gluten, dairy, egg and nut intolerant and I want to make cupcakes that he can eat so he’s not left out. I really want to try this recipe, do you think I could exchange the butter for a vegan variety or possibly vegetable shortening like Crisco?
LeaRae,
When substituting dairy-free products for butter, if you’re going to use a buttery spread like the suggested Earth Balance brand, be sure to one that is high in protein. Because spreads contain a lot of water, the baking time may be lengthened. In addition, sometimes shortening is the best way to go. I believe Earth Balance makes shortening sticks. No matter what you use, it will have a different flavor and texture, though.
Carla