This Sinfully Delicious Mocha Buttercream Frosting recipe is a rich and creamy, full bodied frosting that pairs well with my Choco-Spice Layer Cake.
This Sinfully Delicious Mocha Buttercream Frosting Recipe is so decadent, you will want to eat it with a spoon, but, try to have some control and pair it with my Choco-Spice Layer Cake. It will be worth the wait. I promise!
My husband is crazy for frosting. He loves cake. We have a running joke about cake. Maybe I will tell you one day. I love baking cakes and enjoy them sans frosting. However, I do love a butter cream frosting. This frosting will not disappoint.
This recipe is super easy and takes only a few minutes. You will never buy premade frosting again. Four ingredients is all it takes to make this luscious Sinfully Delicious Mocha Buttercream Frosting Recipe.
Powdered sugar weighs 4.5 ounces per cup. If you do not have a Baker’s Scale, please use the How to Properly Measure Flour Method to measure the Powdered Sugar.
Use a sifter to sift the Powdered Sugar into a Medium Large Mixing Bowl.
Alternate Sifting the Cocoa Powder and the Powdered Sugar into your Mixing Bowl.
Gently and without inhaling the powders, mix together until well combined. Don’t sneeze either! 🙂
Add the room temperature butter to your Mixing Bowl. Don’t melt the butter, just make sure it is room temperature.
Using an Electric Hand Mixer on low, carefully mix the butter into the Powdered Sugar Mixture.
Add the room temperature Coffee, a little at a time and increase speed to whip the Sinfully Delicious Mocha Buttercream Frosting Recipe.
Turn up the speed on the Electric Hand Mixer to high and Whip the Frosting, adding more Coffee as needed. Keep whipping until desired consistency. The Sinfully Delicious Mocha Buttercream Frosting Recipe should be thick and smooth, but spreadable.
This Sinfully Delicious Mocha Buttercream Frosting Recipe is meant to be used on my Coco-Spice Layer Cake, but it is also good on many other types of cake. It also dresses up chocolate cookies to make a Frosted Cookie. This would be fabulous on my Chocolate Eau Clair Eclair Cake. Add some colored non-perils for a very festive cookie.
Kitchen Equipment and Essentials
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Simply Gourmet (Dry) Stainless Steel Measuring Cups
- Fine stainless steel mesh strainer
- Baker’s Scale
- Medium Large Mixing Bowl
- Cuisinart Electric Hand Mixer
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Here is your handy printable recipe:
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- 5 cups Powdered Sugar (22.5 oz)
- 1/3 cup Rodelle Dutch Processed Cocoa Powder not Dutch processed
- 1/3 cup Butter room temperature
- 1/4 cup Coffee room temperature
- 2 Choco-Spice Layer Cakes
- Sift powdered sugar and chocolate powder into a large mixing bowl.
- Add butter.
- Using a hand mixer on the lowest speed, mix the butter into the Powdered Sugar mixture. Add coffee, a little at a time, until firm, but spreadable consistency.
- Using a frosting spatula, spread on to my Choco-Spice Layer Cake.