COFFEE FLAVORED FROSTING RECIPES

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MOCHA BUTTERCREAM FROSTING - MY CAKE SCHOOL



Mocha Buttercream Frosting - My Cake School image

This Mocha Buttercream Frosting is delicious, easy to make, and is a great consistency for piping!

Provided by MYCAKESCHOOL.COM

Total Time 0S

Number Of Ingredients 7

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

Steps:

  • 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.

MOCHA BUTTERCREAM FROSTING - MY CAKE SCHOOL



Mocha Buttercream Frosting - My Cake School image

This Mocha Buttercream Frosting is delicious, easy to make, and is a great consistency for piping!

Provided by MYCAKESCHOOL.COM

Total Time 0S

Number Of Ingredients 7

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

Steps:

  • 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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