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.
We used this Mocha Frosting in our Mocha Toffee Crunch Cake , but keep it in mind for any cake or cupcake recipe that could use a little chocolatey goodness with a hint of espresso!
More Frostings and Fillings with Espresso
If you love coffee or espresso flavored desserts, make sure to add these flavorful frostings to your recipe file of favorites!
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!
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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
- 1/2 teaspoon (2g) vanilla extract
- 1 Tablespoon + 1 teaspoon (5g) instant espresso coffee powder
- 1/4 cup (60g) hot water
- Mix the instant espresso coffee powder into the 1/4 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.
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