Creamy Dreamy Chocolate Mocha Frosting Recipes

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 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.

CREAMY DREAMY CHOCOLATE MOCHA FROSTING

Steps:

• whip butter until nice and fluffy.
• sift dry ingredients and add to bowl.
• mix on slow until blended.
• add corn syrup.
• add espresso and extract.
• whip until thick enough to spread.

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.

CHOCOLATE MOCHA FROSTING

Steps:

• Combine cocoa and coffee, add butter and vanilla, beat until smooth. Add sugar gradually until spreading consistency.
• With peanut butter and block chocolate, melt chocolate and peanut butter together carefully [30 sec at a time] add vanilla and coffee and mix until smooth. Add sugar gradually until spreading consistency.
• Makes enough to frost an 11in sheet cake in the pan, double for a layer 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.

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.

CHOCOLATE MOCHA FROSTING

Steps:

• Let butter soften.
• Beat all ingredients together.