Coffee Mocha Icing

THE BEST MOCHA BUTTERCREAM FROSTING / ICING



The Best Mocha Buttercream Frosting / Icing image

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!!!

Recipe From food.com

Provided by KirstenSU04

Categories     Dessert

Time 5m

Yield 1 12, 16 serving(s)

Number Of Ingredients 5

1 1/2 cups butter, softened
3 cups powdered sugar
4 tablespoons cocoa powder
2 teaspoons vanilla extract
2 tablespoons instant coffee, dissolved in a splash of hot water

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 FROSTING



Mocha Frosting image

Delicious mellow coffee flavor makes this frosting a favorite on chocolate cake. Eat with a spoon or use to frost a cool cake.

Recipe From allrecipes.com

Provided by Samantha S

Categories     Desserts     Frostings and Icings     Chocolate

Time 10m

Yield 16

Number Of Ingredients 6

2 tablespoons warm milk
½ teaspoon instant coffee powder
1 (16 ounce) package confectioners' sugar
6 tablespoons butter, melted
¼ cup unsweetened cocoa powder
1 ½ teaspoons vanilla extract
Calories152.4 calories
Carbohydrate28.8 g
Cholesterol11.6 mg
Fat4.6 g
Fiber0.4 g
Protein0.4 g
SaturatedFat2.9 g
Sodium32.1 mg
Sugar27.6 g

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.

MOCHA CAKE



Mocha Cake image

Without a doubt, this is the best chocolate cake I've ever made. I share this decadent dessert with everyone I can!-Katherine DeLoach, Visalia, California

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 16 servings.

Number Of Ingredients 17

1 cup butter, softened
3 cups packed brown sugar
4 large eggs, room temperature
3 teaspoons vanilla extract
3 cups all-purpose flour
3/4 cup baking cocoa
3 teaspoons baking soda
1/2 teaspoon salt
1-1/2 cups brewed coffee, cooled
1-1/3 cups sour cream
FROSTING:
12 ounces cream cheese, softened
6 tablespoons butter, softened
6 ounces unsweetened chocolate, melted
6 tablespoons brewed coffee
2 teaspoons vanilla extract
4-1/2 to 5-1/2 cups confectioners' sugar
Calories 710 calories
Fat34g fat (21g saturated fat)
Cholesterol131mg cholesterol
Sodium528mg sodium
Carbohydrate99g carbohydrate (73g sugars
Fiber3g fiber)
Protein9g protein.

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, cocoa, baking soda and salt; add to creamed mixture alternately with coffee and sour cream, beating well after each addition. , Pour into three greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat cream cheese and butter until fluffy. Beat in the chocolate, coffee and vanilla until blended. Gradually beat in confectioners' sugar. Spread between layers and over top and sides of cake. Cover and refrigerate until serving.

COFFEE-CHOCOLATE LAYER CAKE WITH MOCHA-MASCARPONE FROSTING



Coffee-Chocolate Layer Cake with Mocha-Mascarpone Frosting image

Recipe From epicurious.com

Provided by Abigail Johnson Dodge

Categories     Cake     Coffee     Chocolate     Egg     Dessert     Bake     Valentine's Day     Birthday     Shower     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 10 to 12 servings

Number Of Ingredients 18

Cake:
2 cups cake flour
3/4 cup natural unsweetened cocoa powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
2 cups (packed) golden brown sugar
3 large eggs
11/2 teaspoons vanilla extract
1 cup buttermilk
4 teaspoons instant espresso powder dissolved in 3/4 cup hot water
Frosting:
1/3 cup natural unsweetened cocoa powder
1 tablespoon instant espresso powder
1 1/2 cups chilled heavy whipping cream, divided
1 1/3 cups sugar
2 8-ounce containers chilled mascarpone cheese*
Bittersweet chocolate curls (optional)

Steps:

  • For cake:
  • Position rack in center of oven; preheat to 325°F. Generously butter two 9-inch cake pans with 2-inch-high sides; dust with flour, tapping out any excess. Line bottom of pans with parchment paper.
  • Sift 2 cups cake flour, cocoa, baking soda, and salt into medium bowl. Using electric mixer, beat butter in large bowl until smooth. Add brown sugar and beat until well blended, about 2 minutes. Add eggs 1 at a time, beating well after each addition. Mix in vanilla. Add flour mixture in 3 additions alternately with buttermilk in 2 additions, beating just until blended after each addition. Gradually add hot espresso-water mixture, beating just until smooth.
  • Divide batter between pans; smooth tops. Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool cakes in pans on rack 15 minutes. Run small knife around sides of pans to loosen cakes. Invert cakes onto racks; lift pans off cakes and remove parchment. Place wire rack atop each cake; invert again so top side is up. Cool completely. DO AHEAD: Can be made 1 day ahead. Wrap each cake in plastic and store at room temperature.
  • For frosting:
  • Sift cocoa powder into large bowl; add espresso powder. Bring 1 cup cream to boil in small saucepan. Slowly pour cream over cocoa mixture, whisking until cocoa is completely dissolved, about 1 minute. Add 1/2 cup cream and sugar; stir until sugar dissolves. Chill until cold, at least 2 hours. DO AHEAD: Can be made 1 day ahead. Cover; keep chilled.
  • Add mascarpone to chilled cocoa mixture. Using electric mixer, beat on low speed until blended and smooth. Increase speed to medium-high; beat until mixture is thick and medium-firm peaks form when beaters are lifted, about 2 minutes (do not overbeat or mixture will curdle).
  • Using pastry brush, brush off crumbs from cakes. Place 1 cake layer, top side up, on platter. Spoon 13/4 cups frosting in dollops over top of cake. Using offset spatula, spread frosting to edges. Top with second cake layer, top side up, pressing to adhere. Spread thin layer of frosting over top and sides of cake. Chill 10 minutes. Using offset spatula, spread remaining frosting over top and sides of cake, swirling decoratively. Top with chocolate curls, if desired. DO AHEAD: Can be made 1 day ahead. Cover with cake dome; chill. Let stand at room temperature 20 minutes before serving.
  • *An Italian cream cheese; sold at many supermarkets and at Italian markets.

MOCHA FROSTING



Mocha Frosting image

Our Test Kitchen home economists dress up purchased angel food cake with an easy-to-make coffee-flavored frosting.

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 10-12 servings.

Number Of Ingredients 7

2 tablespoons instant coffee granules
3 tablespoons boiling water
1 cup butter, softened
2 tablespoons baking cocoa
4 cups confectioners' sugar
1 prepared angel food cake (8 to 10 ounces)
Chocolate sprinkles, optional

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.

COFFEE MOCHA ICING



Coffee Mocha Icing image

Makes a great topper for brownies, or double the recipe for a larger cake. If you like a really strong coffee flavor add in 1/2 teaspoon instant coffee granules to the already brewed hot coffee, then stir until dissolved, or just use boiled water with instant coffee granules, make certain the coffee is cooled before using for this recipe. This icing freezes well.

Recipe From food.com

Provided by Kittencalrecipezazz

Categories     Dessert

Time 5m

Yield 1 (13x9-in) cake

Number Of Ingredients 5

3 tablespoons sifted unsweetened cocoa powder
2 tablespoons soft butter
3 tablespoons strong brewed coffee (cooled or cold)
3 teaspoons vanilla
confectioners' sugar
Calories277.4
Fat25.3
SaturatedFat15.9
Cholesterol61.1
Sodium169
Carbohydrate10.4
Fiber5.4
Sugar1.9
Protein3.5

Steps:

  • In a bowl using an electric mixer on medium speed mix the cocoa powder with butter, coffee and vanilla until creamy and smooth.
  • Add in confectioners sugar starting with 1/2 cup and adding in more until desired consistency is achieved.

COFFEE AND MOCHA BUTTERCREAMS



Coffee and Mocha Buttercreams image

This is called a meringue buttercream because its foundation is egg whites, not the more traditional yolks. That makes it very light, satiny, and easy to spread-a plus if you're making a many-layered cake like the one in the preceding recipe. The base for this buttercream yields two different-flavored frostings: espresso coffee and bittersweet-chocolate mocha.

Recipe From epicurious.com

Provided by Ruth Cousineau

Categories     Coffee     Chocolate     Dessert     Christmas     Kid-Friendly     Quick & Easy     Christmas Eve     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes about 5 cups coffee-flavored and 2 1/2 cups mocha flavored

Number Of Ingredients 11

2 cups sugar, divided
3/4 cup water
6 large egg whites at room temperature 30 minutes
2 tablspoons plus 1 teaspoon instant-espresso powder
1 tablspoon pure vanilla extract
1/2 teaspoon cream of tartar
1/4 teaspoon salt
6 sticks (1 1/2 pounds) unsalted butter, cut into tablspoon pieces and softened
6 ounces fine-quality 60%-cacao bittersweet chocolate, melted and cooled to lukewarm
Equipment: a candy thermometer; a stand mixer fitted with whisk attachment
a stand mixer fitted with whisk attachment

Steps:

  • Bring 1 3/4 cups sugar and water to a boil in a 3-quart heavy saucepan over medium heat, stirring until sugar has dissolved, then wash down any sugar crystals from side of pan with a pastry brush dipped in cold water. Boil, without stirring, until it registers 220 to 225°F, 15 to 20 minutes.
  • At this point, while continuing to boil syrup, beat whites with espresso powder, vanilla, cream of tartar, and salt in mixer at medium speed until they just hold soft peaks. Add remaining 1/4 cup sugar, 1 tablespoon at a time, beating, and beat until whites just hold stiff peaks.
  • When syrup reaches soft-ball stage (238 to 242°F), immediately pour syrup in a slow stream down side of bowl into whites (avoid beaters) while beating at high speed. Beat until completely cool, 25 to 30 minutes. With mixer at medium speed, add butter 1 tablespoon at a time, beating well after each addition (see cooks' note, below) and until buttercream is smooth. (Mixture may look curdled before all butter is added but will come together at end.)
  • Transfer 2 cups buttercream to a small bowl and stir in chocolate. If buttercreams are too soft to spread, chill, stirring occasionally.

MOCHA ICING



Mocha Icing image

This is an old recipe I have for Mocha Icing. I hope you like it. The recipe makes enough for one 8 inch layer cake.

Recipe From allrecipes.com

Provided by Carol

Categories     Desserts     Frostings and Icings     Chocolate

Yield 12

Number Of Ingredients 7

⅓ cup unsweetened cocoa powder
⅓ cup strong, hot, brewed coffee
3 cups confectioners' sugar
⅓ cup melted butter
⅛ teaspoon salt
1 teaspoon vanilla extract
¼ cup chopped walnuts
Calories184.4 calories
Carbohydrate31.6 g
Cholesterol13.6 mg
Fat7.1 g
Fiber1 g
Protein0.9 g
SaturatedFat3.6 g
Sodium61.6 mg
Sugar29.5 g

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.

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