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.
Fluffy Coffee or Mocha Frosting
A fluffy and airy mocha frosting made to order. Make it creamy or stiff for your favorite dessert.
- 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
- 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.
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.
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