How to make Mocha Frosting
Pro Tips for Making Mocha Frosting
Sift the cocoa powder, and powdered sugar before adding to the butter. Both can hav lumps that will clog piping tips and disturb the consistency. If your buttercream has a grainy texture add a tablespoon of cream and mix. Keep adding cream, or coffee if desired while mixing until the consistency is to your satisfaction. If possible, use a high-quality Dutch processed cocoa powder. Don’t have unsalted butter on hand? Use salted butter and skip that 1/2 tsp. You can add additional salt to taste at the end if needed. You can add more salt to taste to give this frosting more of a kick. If you’d like a bit of extra crunch then add some cacao nibs! Pure chocolate, no sweetness and full of antioxidants.
What can you use instead of powdered espresso?
Add 3 tablespoons of strong coffee or espresso in place of the cream. You can add more coffee or cream as needed for consistency’s sake.
How can I make a less sweet frosting?
Whip up a batch of Swiss or Italian meringue buttercream! They’re very light and creamy and just delicious. Try melting 1/2 cup of semisweet chocolate with a tablespoon of instant espresso and mixing it into the finished buttercream.
Can I use a hand mixer to make frosting?
YES! Using a hand mixer is totally fine. You might whip some more air into the frosting but it will be negligible. Make sure to scrape the side of the bowl down
Can you use decaf coffee for mocha frosting?
Yes you can and I often do. If you’ve tried this mocha buttercream frosting recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!
