MOCHA BUTTERCREAM FROSTING
Mocha Buttercream Frosting is a creamy, rich bakery style buttercream frosting that is perfect for decorating cakes and cupcakes. This Mocha frosting is a bakery style frosting that goes well with many different flavors of cupcakes.
Provided by Lauren
Categories Dessert
Time 20m
Number Of Ingredients 7
Steps:
- In the bowl of your mixer beat the butter on medium speed until nice and creamy.
- Turn the mixer down to the lowest setting and slowly incorporate the powdered sugar and cocoa powder into the butter.
- Once you have added all the sugar to the mix add the heavy cream, vanilla, salt and instant coffee powder.
- Turn the mixer up to medium-high speed and continue mixing for 10 minutes until light and fluffy.
Nutrition Facts : Calories 4696 kcal, Carbohydrate 521 g, Protein 17 g, Fat 307 g, SaturatedFat 194 g, Cholesterol 814 mg, Sodium 2479 mg, Fiber 21 g, Sugar 472 g, ServingSize 1 serving
MOCHA FROSTING
If you love coffee, you'll love this creamy mocha frosting with amazing chocolate flavor. Perfect for piping on cupcakes, cakes and cookies.
Provided by Julie Clark
Categories Dessert
Number Of Ingredients 4
Steps:
- In a stand mixer bowl, whip the softened butter on medium speed until it is almost white in appearance.
- Add the powdered sugar and cocoa powder. Mix on low speed.
- Add in the hot coffee and whip the buttercream on medium speed for 3-4 minutes, or until light and fluffy.
- This recipe makes about 2 cups of frosting.
Nutrition Facts : Calories 301 kcal, Carbohydrate 38 g, Protein 1 g, Fat 17 g, SaturatedFat 11 g, Cholesterol 46 mg, Sodium 153 mg, Fiber 1 g, Sugar 37 g, ServingSize 1 serving
THE BEST MOCHA BUTTERCREAM FROSTING
The Best Mocha Buttercream Frosting is a delicious blend of chocolate and coffee in one creamy and easy to make homemade buttercream frosting.
Provided by Two Sisters Crafting
Categories Frosting
Time 10m
Number Of Ingredients 9
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 BUTTERCREAM
Categories Mixer Chocolate Quick & Easy Boil Double Boiler Gourmet
Yield Makes about 3 cups
Number Of Ingredients 9
Steps:
- Melt chocolate in a double boiler or a metal bowl set over a saucepan of simmering water, stirring. Cool.
- Combine egg whites and salt in a large bowl.
- Stir together sugar and water in a small heavy saucepan and bring to a boil over moderately high heat, washing down side of pan with a pastry brush dipped in water. When syrup reaches boil, start beating whites with an electric mixer at medium-high speed until frothy, then beat at medium speed until whites just hold soft peaks. (Do not beat again until sugar syrup is ready.)
- Meanwhile, put candy thermometer into sugar syrup and continue boiling until syrup reaches 238-242°F. Immediately remove from heat and pour into a heatproof 1-cup glass measure. Slowly pour hot syrup in a thin stream down side of bowl into egg whites, beating constantly at high speed. Beat, scraping down bowl with a rubber spatula, until meringue is cool to the touch, about 6 minutes. (It's important that meringue is properly cooled before proceeding.)
- With mixer at medium speed, gradually add butter 1 piece at a time, beating well after each addition until incorporated. (If meringue is too warm and buttercream looks soupy after some of butter is added, briefly chill bottom of bowl in a large bowl filled with ice water for a few seconds before continuing to beat in remaining butter.) Continue beating until buttercream is smooth. (Mixture may look curdled before all butter is added but will come back together before beating is finished.) Add vanilla, chocolate, and coffee mixture and beat 1 minute more.
MOCHA FROSTING
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
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
CHOCOLATE MOCHA FROSTING
My Mom made this frosting all my life, it is so easy and tastes so good, but I don't see it any where in the listings! I have a version of it a 1960 Good Housekeeping Cookbook, but that its much older than that!
Provided by sherrycooks2012
Categories Dessert
Time 10m
Yield 1 cake
Number Of Ingredients 5
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.
Nutrition Facts : Calories 2098.1, Fat 73.6, SaturatedFat 46.4, Cholesterol 183.2, Sodium 624.5, Carbohydrate 378.5, Fiber 10.8, Sugar 353.3, Protein 7.2
MOCHA BUTTERCREAM FOR MOCHA MAJOLICA
This mocha buttercream is the perfect icing for Mocha Majolica.
Provided by Martha Stewart
Categories Buttercream Frosting Recipes
Yield Makes 3 cups
Number Of Ingredients 8
Steps:
- In a small saucepan over medium heat, bring sugar and water to a boil. Continue to boil until syrup reaches soft-ball stage, 238 degrees on a candy thermometer.
- Meanwhile, beat egg whites on low speed until foamy. Add cream of tartar, and beat on medium high until stiff but not dry.
- With mixer running, pour syrup into egg whites in a steady stream and beat on high speed until steam is no longer visible, about 3 minutes. Add butter bit by bit. After all the butter has been added, beat for 3 to 5 minutes, until smooth and spreadable. If the icing looks curdled at any point during the beating process, don't panic: keep beating and it will smooth out.
- Melt and cool chocolate. Stir into the beaten buttercream, along with the instant-espresso granules dissolved in hot water.
BAKER'S EASY MOCHA BUTTERCREAM
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
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
CHOCOLATE MOCHA FROSTING
Make and share this Chocolate Mocha Frosting recipe from Food.com.
Provided by April J.
Categories Dessert
Time 10m
Yield 1 frosting, 1 serving(s)
Number Of Ingredients 5
Steps:
- Let butter soften.
- Beat all ingredients together.
Nutrition Facts : Calories 2144.3, Fat 72.5, SaturatedFat 43.8, Cholesterol 183.2, Sodium 496.5, Carbohydrate 377.1, Fiber 6, Sugar 353.1, Protein 6.8
MOCHA FROSTING
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
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
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
MOM'S CREAMY CHOCOLATE FROSTING
Want to make any cake or cupcake about a thousand times more scrumptious? Whip up this luscious chocolate frosting in just 10 minutes.
Provided by My Food and Family
Categories Home
Time 10m
Yield 24 servings, about 2 Tbsp. each
Number Of Ingredients 6
Steps:
- Beat margarine and Neufchatel in large bowl with mixer until blended.
- Add marshmallow creme, melted chocolate and vanilla; beat until blended.
- Add sugar gradually, beating after each addition until light and fluffy.
Nutrition Facts : Calories 120, Fat 7 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 5 mg, Sodium 65 mg, Carbohydrate 15 g, Fiber 1 g, Sugar 11 g, Protein 1 g
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