Mocha Frosting With Instant Coffee Recipes

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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.

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

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.

Nutrition Facts : Calories 152.4 calories, Carbohydrate 28.8 g, Cholesterol 11.6 mg, Fat 4.6 g, Fiber 0.4 g, Protein 0.4 g, SaturatedFat 2.9 g, Sodium 32.1 mg, Sugar 27.6 g

MOCHA FROSTING



Mocha Frosting image

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

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.

Nutrition Facts :

MOCHA FROSTING RECIPE



Mocha Frosting Recipe image

Mocha Frosting is an easy frosting recipe! Make Mocha Buttercream Frosting with cocoa and coffee to frost chocolate cake or chocolate cupcakes or brownies - this recipe is so good.

Provided by Dorothy Kern

Categories     Dessert

Time 20m

Number Of Ingredients 8

2 teaspoons instant coffee or instant espresso
2 tablespoons hot water
2 tablespoons (10 g) Dutch Process Cocoa Powder
6 cups (678g) powdered sugar
1 cup (226g) unsalted butter, softened
1 teaspoon vanilla extract
½ teaspoon salt
Milk or heavy whipping cream as needed for desired consistency ((1-3 tablespoons, approximately))

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.

Nutrition Facts : ServingSize 1 cupcake, Calories 186 kcal, Carbohydrate 30 g, Protein 1 g, Fat 8 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 20 mg, Sodium 50 mg, Fiber 1 g, Sugar 29 g, UnsaturatedFat 3 g

MOCHA FROSTING



Mocha Frosting image

Categories     dessert

Time 35m

Yield Enough frosting for one Bundt cake

Number Of Ingredients 6

1/4 cup water
2 tablespoons butter
1 teaspoon instant powdered coffee
3 ounces sweet, cooking chocolate, chopped into small pieces
1 cup confectioners' sugar
2 tablespoons finely chopped walnut meats, preferably black walnuts

Steps:

  • Combine the water, butter and coffee in a small saucepan and let heat until butter is melted and liquid is quite hot.
  • Put the chocolate pieces into the container of a food processor and start blending. Gradually add the butter liquid to the chocolate. Add the sugar and process five minutes, stopping the machine occasionally to scrape down the sides of the container with a rubber spatula.
  • Let stand 15 to 20 minutes or until thickened. Dribble it evenly over the cake. Sprinkle with nuts.

Nutrition Facts : @context http, Calories 1170, UnsaturatedFat 24 grams, Carbohydrate 176 grams, Fat 58 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 31 grams, Sodium 18 milligrams, Sugar 164 grams, TransFat 1 gram

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.

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

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.

Nutrition Facts : Calories 277.4, Fat 25.3, SaturatedFat 15.9, Cholesterol 61.1, Sodium 169, Carbohydrate 10.4, Fiber 5.4, Sugar 1.9, Protein 3.5

MOCHA FROSTING



Mocha Frosting image

A nicely balanced mix of coffee and chocolate. I use this to frost Chili Chocolate Cinnamon Cake #36899. Posted by request. Recipe from "Chocolate Cake"

Provided by Lorac

Categories     Dessert

Time 10m

Yield 5 cups

Number Of Ingredients 5

6 ounces unsalted butter, softened
5 cups confectioners' sugar, about
1/2 cup unsweetened cocoa powder
2 tablespoons instant espresso
1/4 cup milk or 1/4 cup heavy cream, about

Steps:

  • Dissolve coffee in 2 tbls hot water.
  • Beat (electric mixer) butter until light, sift the sugar and cocoa into the butter.
  • Combine, stirring with a spoon until well blended.
  • Stir in the coffee and milk.
  • Beat (electric mixer) frosting on low speed until until smooth and light.
  • If necessary, adjust consistancy by adding 1 tbls of sugar or milk at a time.

MOCHA BROWNIES WITH COFFEE FROSTING



Mocha Brownies with Coffee Frosting image

These are the best brownies that I've tasted. Got this from a friend at work and now I make them all the time.

Provided by ALYSSIA71

Categories     Desserts     Cookies     Brownie Recipes     Chocolate Brownie Recipes

Time 1h15m

Yield 48

Number Of Ingredients 15

½ cup shortening
½ cup butter
1 cup unsweetened cocoa powder
2 cups white sugar
4 teaspoons instant coffee granules, or more to taste
1 tablespoon hot water
4 large eggs
1 cup all-purpose flour
2 teaspoons vanilla extract
½ teaspoon salt
½ cup butter, softened
1 teaspoon vanilla extract
2 cups confectioners' sugar
1 tablespoon instant coffee granules
1 ½ tablespoons milk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  • Melt shortening and 1/2 cup butter in a small pan over low heat; pour melted mixture into a mixing bowl. Stir cocoa into butter mixture until well combined, followed by sugar. Dissolve 4 teaspoons instant coffee with hot water in a small bowl; stir into cocoa mixture. Whisk eggs into batter, one at a time, beating each egg in thoroughly before adding the next. Stir flour, 2 teaspoons vanilla extract, and salt into batter just until moist. Pour batter into prepared baking pan.
  • Bake brownies in the preheated oven until a toothpick inserted into the center comes out with moist crumbs, 25 to 30 minutes. Cool completely.
  • Beat 1/2 cup softened butter with 1 teaspoon vanilla extract in a bowl. Add confectioners' sugar to mixture and beat until creamy using an electric mixer on medium speed. Dissolve 1 tablespoon instant coffee with milk in a small bowl; add to frosting. Increase mixer speed to high and beat until light and fluffy, 3 to 5 minutes. Frost cooled brownies.

Nutrition Facts : Calories 126.2 calories, Carbohydrate 16.6 g, Cholesterol 25.7 mg, Fat 6.7 g, Fiber 0.7 g, Protein 1.2 g, SaturatedFat 3.2 g, Sodium 58.1 mg, Sugar 13.6 g

BAKER'S EASY MOCHA BUTTERCREAM



BAKER'S Easy Mocha Buttercream image

Instant coffee and unsweetened chocolate lend deep, rich flavor to this luscious mocha buttercream frosting.

Provided by My Food and Family

Categories     Recipes

Time 15m

Yield 20 servings

Number Of Ingredients 6

2 oz. (1/2 of 4-oz. pkg.) BAKER'S Unsweetened Chocolate
2 Tbsp. MAXWELL HOUSE Instant Coffee
1 Tbsp. warm water
1 tsp. vanilla
3/4 cup butter, softened
3 cups powdered sugar

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.

Nutrition Facts : Calories 150, Fat 8 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 60 mg, Carbohydrate 19 g, Fiber 1 g, Sugar 17 g, Protein 0 g

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