Whipped Mocha Frosting Recipes

WHIPPED MOCHA FROSTING

Steps:

• Add all ingredients to a large bowl or stand mixer and whip until light and fluffy, scraping down the sides as needed, about 3-4 minutes.
• Use as desired.

THE BEST MOCHA WHIPPED CREAM FROSTING

Steps:

• Add one packet of Instant Coffee to Whipping Cream.
• Add Cocoa to Whipping Cream.
• Stir Whipping Cream until Instant Coffee and Cocoa Powder have completely dissolved.
• Add Whipping Cream mixture to a chilled mixing bowl.
• Turn mixer on high.
• Mix until soft peaks form.
• Add Powdered Sugar.
• Mix at high speed.
• Just before you get to stiff peaks add White Chocolate Instant Pudding Mix.
• On slow speed, mix whipping cream and pudding.
• When it starts to come together, stop mixer and scrape down sides.
• Check to make sure the pudding hasn't clumped on the bottom.
• Fold mixture a couple of times with a spoon.
• Turn mixer back on for just a few revolutions.
• DO NOT OVERMIX.

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.

MOCHA CREAM

Steps:

• Beat whipping cream and sugar together in mixing bowl until stiff. Dissolve coffee granules in boiling water. Cool. Add to whipped cream and beat in. Makes enough to frost and fill one 8 or 9 inch 2 layer cake. Keep Mocha Cream refrigerated.

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.

FROSTED MOCHA CAKE

Steps:

• In a large bowl, combine the first seven ingredients; beat until well blended. In a small bowl, combine milk and coffee. Combine the flour, cocoa, baking soda and salt; gradually beat into egg mixture alternately with milk mixture., Pour into a 13x9-in. baking pan coated with cooking spray. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , In a small bowl, dissolve coffee granules in hot water. Stir in vanilla. Place whipped topping in a large bowl; gently fold in coffee mixture. Frost cake. Store in the refrigerator.

MOCHA WHIPPED CREAM FROSTING

Steps:

• Combine all of the ingredients in a bowl and beat with an electric mixer until it's thick and forms peaks when you take out the beater.
• Makes enough to spread generously on top, sides, and between two layers of 8 inch (20 cm) round cake.

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.

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.