This incredibly delicious mocha buttercream frosting makes an ideal companion to chocolate cake or cupcakes. It should be enough to frost and fill a 9-inch, 2-layer cake. You may also enjoy it on chocolate brownies. There are many buttercream frosting recipes, but we like this one that includes egg yolks because of the richer flavor.
Rich Mocha Buttercream Frosting
(makes 3 cups)
- 1 c sugar
- 1/3 c water
- 1/4 t cream of tartar (This is a stabilizer that helps keep the frosting smooth.)
- 4 egg yolks
- 6 oz semisweet chocolate (1-ounce squares are the simplest and most accurate option)
- 1/4 cup strong coffee (You may also use 2 oz espresso or 1 t of coffee or mocha extract)
- 3/4 lb butter
- Chocolate candies (shavings or sprinkles for decoration (optional))
- Combine the sugar, water and cream of tartar in a saucepan, and boil until syrup reaches 240F on a candy thermometer. If you use a candy thermometer, you’ll know this stage as “soft ball” which is between 234F-240F.
- Beat the egg yolks until they are light and fluffy. Add in the sugar syrup a little at a time, continuing to stir until the mixture is stiff.
- Melt chocolate and coffee together in a bowl set over hot water, stirring occasionally. Allow to cool slightly.
- Beat the egg yolk mixture into the chocolate a little at a time until there’s a uniform consistency. Chill the frosting in the refrigerator until it reaches the proper texture.
- After frosting your cake, garnish with chocolate shavings, sprinkles or m&ms for a festive look and a little extra crunch. (optional).
Tip: If the frosting becomes too stiff in the refrigerator, stir in a small amount of milk to thin the mixture.
Sarita Haines: Chef and baking expert.
© Copyright Sarita Haines. All Rights Reserved Worldwide.