Mocha Buttercream Frosting
This mocha buttercream frosting recipe is so easy to make and tastes amazing! Chocolate and espresso are a delicious combination, and this versatile buttercream works great as a filling, frosting, and pipes beautifully.
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More Frostings and Fillings with Espresso
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How to Make Easy, Delicious Mocha Buttercream
- Like most American buttercream recipes, this frosting consists primarily of butter, powdered sugar, and flavorings- we added cocoa and espresso to create the mocha flavor.
- To make this mocha frosting, wee first dissolved the espresso coffee into hot water and set aside.
- Next, we mixed the butter on medium speed until smooth and blended in the vanilla, cocoa powder, and salt.
- I then added half of the powdered sugar and half of the coffee, mixing until incorporated. Then, I added the remaining powdered sugar and coffee and mixed for several minutes. The buttercream will take on a smooth consistency. Enjoy!
Enjoy the Recipe!
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- 3 sticks (339g) unsalted butter, slightly softened
- 9 cups (1035g) powdered sugar (icing sugar in UK)
- 1 Tablespoon (7g) unsweetened cocoa (sifted)
- 1 teaspoon (3g) salt
- ½ teaspoon (2g) vanilla extract
- 1 Tablespoon + 1 teaspoon (5g) instant espresso coffee powder
- ¼ cup (60g) hot water
- Mix the instant espresso coffee powder into the ¼ cup of hot water, set aside to cool slightly
- Beat the butter on medium speed until smooth. Blend in the vanilla and cocoa powder and salt.
- Add half of the powdered sugar and half of the coffee. Beat at medium speed until the powdered sugar is incorporated.
- Add the remaining powdered sugar and coffee and mix at medium speed another 3 to 6 minutes scraping the sides of the bowl occasionally.
- This recipe makes 6 cups of frosting. This is enough to fill, frost and add a moderate amount of decorative piping on a 3 layer 8 inch cake.
- If your consistency is too thin, add more powdered sugar. If too thick, add a bit more water or milk, a teaspoon at a time.