How to Make Mocha Buttercream Frosting

Mocha buttercream frosting is a decadent topping to any dessert. It's an obvious match to chocolate cakes, cookies, and brownies but for more unique dessert, think about pairing it with a raspberry or white chocolate dessert. It's like a rich coffee drink you can eat.

Difficulty: Easy

Instructions

Things You'll Need:

• 1 stick of butter, softened (1/2 cup)
• <br>6 cups powdered sugar
• <br>1 1/2 tbsp. instant coffee
• <br>1/2 cup hot water
• <br>1/3 cup plus 2 tbsp. unsweetened cocoa powder
• <br>2 tsp. vanilla

1. Place softened butter into a stand mixer and beat until it is soft and fluffy. It's easiest to start at a slow speed and increase the speed gradually. Make sure to turn off the mixer and scrape down the sides of the bowl with spatula occasionally.

2. While the butter is being whipped, sift powdered sugar and cocoa together into a bowl.

3. After the butter is fluffy, turn the mixer to low.

4. Add about 1 cup of the sugar/cocoa mixture to the mixer. Allow it to mix with the butter well.

5. Add one more cup of the sugar/cocoa mixture. Blend well and increase the speed to medium. Make sure to turn off the mixer and scrape down the sides of the bowl occasionally.

6. Meanwhile, dissolve instant coffee with hot water

7. The sugar/cocoa mixture and butter should be well blended by now. Turn mixer back to low and add the rest of the sugar/cocoa, vanilla and about half the instant coffee liquid to the mixer.

8. Turn the mixture to a medium speed and let the frosting work itself together. Add more powered sugar or coffee as needed if the frosting need to be thinner or thicker. Remember, scrape down the sides so the frosting will be very smooth in the end.

9. Once it's all finished, the frosting is ready to be put on any dessert.

Tips & Warnings

• If you have an espresso maker or can make a run to a local coffee house, you can substitute espresso for the instant coffee.

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