MOCHA BUTTERCREAM FROSTING RECIPE RECIPES

Name: The Best Mocha Buttercream Frosting / Icing
Prep time: 5 min
Total time: 5 min
Yield: 1 12, 16 serving(s)
Ingredients: 1 1/2 cups butter, softened; 3 cups powdered sugar; 4 tablespoons cocoa powder; 2 teaspoons vanilla extract; 2 tablespoons instant coffee, dissolved in a splash of hot water

THE BEST MOCHA BUTTERCREAM FROSTING / ICING RECIPE - FOOD.COM

The Best Mocha Buttercream Frosting / Icing Recipe - Food.com image

This is definitely the best frosting I have ever had. I am in love with it! Perfect texture....nothing like store bought! It is wonderful on everything!!!

Total Time 5 minutes

Prep Time 5 minutes

Yield 1 12, 16 serving(s)

Number Of Ingredients 5

Ingredients

1 1/2 cups butter, softened
3 cups powdered sugar
4 tablespoons cocoa powder
2 teaspoons vanilla extract
2 tablespoons instant coffee, dissolved in a splash of hot water

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.

Nutrition Facts : Calories 245.6, FatContent 17.4, SaturatedFatContent 11, CholesterolContent 45.8, SodiumContent 152.9, CarbohydrateContent 23.5, FiberContent 0.5, SugarContent 22.1, ProteinContent 0.5

CHOCOLATE BUTTERCREAM FROSTING RECIPE | INA GARTEN | FOOD ...

Chocolate Buttercream Frosting Recipe | Ina Garten | Food ... image

Provided by Ina Garten

Categories dessert

Total Time 25 minutes

Prep Time 25 minutes

Yield about 4 cups

Number Of Ingredients 10

Ingredients

1 pound bittersweet chocolate
12 ounces semisweet chocolate
3/4 cup egg whites (4 to 5 extra-large eggs), at room temperature
1 1/2 cups granulated sugar
1/4 teaspoon cream of tartar
3/4 teaspoon kosher salt
1 1/2 pounds unsalted butter, at room temperature
3 teaspoons pure vanilla extract
3 teaspoons instant espresso powder, dissolved in 1 1/2 teaspoons water
3 tablespoons dark rum, optional

Steps:

Chop the chocolates and place them in a heat-proof bowl set over a pan simmering water. Stir until melted and set aside until cooled to room temperature.
Mix the egg whites, sugar, cream of tartar, and salt in the bowl of an electric mixer fitted with a whisk attachment. Place the bowl of egg whites over the pan of simmering water and heat the egg whites until they are warm to the touch, about 5 minutes. Return the bowl to the electric mixer and whisk on high speed for 5 minutes, or until the meringue is cool and holds a stiff peak.
Add the butter, 1 tablespoon at a time, while beating on medium speed. Scrape down the bowl, add the melted chocolate, vanilla, espresso, and rum, if using, and mix for 1 minute or until the chocolate is completely blended in. If the buttercream seems very soft, allow it to cool, and beat it again.

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