Description
This rich mocha buttercream frosting, infused with espresso coffee, is perfect for topping cakes or cupcakes.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 1/2 cup cocoa powder
- 2 tablespoons brewed espresso or strong coffee
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- In a large mixing bowl, beat the softened butter with an electric mixer until creamy.
- Gradually add in the powdered sugar and cocoa powder, mixing on low speed until combined.
- Pour in the brewed espresso and vanilla extract; add the salt.
- Beat on medium-high speed until smooth and fluffy, about 2-3 minutes.
- If the frosting is too thick, add a splash more espresso or a little milk until desired consistency is reached.
- Use immediately to frost your favorite cakes or cupcakes.
Notes
- This frosting can be refrigerated for up to a week. Just rewhip before using.
- Add more espresso for a stronger coffee flavor or adjust cocoa for more chocolate taste.
- Prep Time: 10 minutes
- Category: Desserts
- Method: mixing
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 120
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg