Mocha Buttercream
A delightfully decadent blend of my favorite chocolate and coffee buttercreams. It’s silky smooth, perfect for cake decorating, and bursting with authentic mocha flavor.
Servings 2.5 Cups
Ingredients
- 1 Cup (226g) unsalted butter, room temperature
- 3 Cups (360g) powdered sugar
- 1/4 Cup (22g) unsweetened cocoa powder natural or Dutch-processed
- 1 1/2 tsp espresso powder or instant coffee
- 2 Tbsp whole milk, room temperature
- 1 tsp pure vanilla extract
- pinch of salt
Instructions
- In the bowl of a stand mixer, cream the butter on med-high until light and fluffy (about 5 minutes), scraping down the bowl and paddle a few times in between.
- Add the powdered sugar a few cups at a time, scraping down the bowl and paddle between intervals. Turn the mixer off and sift in the cocoa powder with a fine mesh sieve, then mix it in on low speed.
- In a small bowl, combine the espresso powder (or instant coffee) with the whole milk before adding it in with the vanilla and salt. Mix on low until fully incorporated and smooth, 1-2 minutes, scraping down the bowl and paddle as needed.
Notes
Make Ahead Tips: this mocha buttercream can be made ahead and stored in an airtight container at room temperature for up to 1 day. Alternatively, you can store it in an airtight container in the refrigerator for up to two weeks. When you’re ready to use it, bring it back to room temperature and rewhip with your stand mixer to bring back to frosting consistency.
Yield: This buttercream makes enough to:
- Frost 12-15 cupcakes with a piping bag
- Fill and crumb coat a three-layer 6-inch cake or two-layer 8-inch cake. To have enough for frosting and decorating as well, double the recipe.