Coffee Mocha Icing Recipes

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MOCHA ICING

This is an old recipe I have for Mocha Icing. I hope you like it. The recipe makes enough for one 8 inch layer cake.

Provided by Carol

Categories     Desserts     Frostings and Icings     Chocolate

Yield 12

Number Of Ingredients 7



Mocha Icing image

Steps:

  • Combine coffee and cocoa in small bowl of electric mixer. Beat until blended. Add sugar, butter or margarine, salt, and vanilla. Beat until blended. Scrape bowl, and beat icing until it has a spreading consistency.
  • Frost the cake, and sprinkle with chopped walnuts if desired.

Nutrition Facts : Calories 184.4 calories, Carbohydrate 31.6 g, Cholesterol 13.6 mg, Fat 7.1 g, Fiber 1 g, Protein 0.9 g, SaturatedFat 3.6 g, Sodium 61.6 mg, Sugar 29.5 g

⅓ cup unsweetened cocoa powder
⅓ cup strong, hot, brewed coffee
3 cups confectioners' sugar
⅓ cup melted butter
⅛ teaspoon salt
1 teaspoon vanilla extract
¼ cup chopped walnuts

THE BEST MOCHA BUTTERCREAM FROSTING / ICING

This is definitely the best frosting I have ever had. I am in love with it! Perfect texture....nothing like store bought! It is wonderful on everything!!!

Provided by KirstenSU04

Categories     Dessert

Time 5m

Yield 1 12, 16 serving(s)

Number Of Ingredients 5



The Best Mocha Buttercream Frosting / Icing image

Steps:

  • In your mixer, beat the softened butter with the powdered sugar until it is creamy.
  • Add in the cocoa powder, vanilla extract & coffee.
  • Beat with the mixer until it's nice and fluffy (about a minute or 2)
  • This makes a perfectly spreadable frosting. The nice thing about it is that you can put it in the fridge to make it a little more firm if you would like.

1 1/2 cups butter, softened
3 cups powdered sugar
4 tablespoons cocoa powder
2 teaspoons vanilla extract
2 tablespoons instant coffee, dissolved in a splash of hot water

MOCHA CREAM

A tasty coffee flavored whipped cream perfect for fillings and/or frostings.

Provided by Carol

Categories     Desserts     Frostings and Icings     Chocolate

Yield 16

Number Of Ingredients 4



Mocha Cream image

Steps:

  • Beat whipping cream and sugar together in mixing bowl until stiff. Dissolve coffee granules in boiling water. Cool. Add to whipped cream and beat in. Makes enough to frost and fill one 8 or 9 inch 2 layer cake. Keep Mocha Cream refrigerated.

Nutrition Facts : Calories 109.1 calories, Carbohydrate 2.5 g, Cholesterol 40.8 mg, Fat 11 g, Protein 0.6 g, SaturatedFat 6.9 g, Sodium 11.4 mg, Sugar 1.6 g

2 cups heavy whipping cream
2 tablespoons white sugar
1 tablespoon instant coffee powder
1 tablespoon boiling water

MOCHA FROSTING

Delicious mellow coffee flavor makes this frosting a favorite on chocolate cake. Eat with a spoon or use to frost a cool cake.

Provided by Samantha S

Categories     Desserts     Frostings and Icings     Chocolate

Time 10m

Yield 16

Number Of Ingredients 6



Mocha Frosting image

Steps:

  • Stir warm milk and coffee powder in large bowl until the coffee dissolves completely.
  • Whisk confectioners' sugar, melted butter, cocoa powder, and vanilla extract into the milk mixture until no clumps remain and you have a smooth frosting.

Nutrition Facts : Calories 152.4 calories, Carbohydrate 28.8 g, Cholesterol 11.6 mg, Fat 4.6 g, Fiber 0.4 g, Protein 0.4 g, SaturatedFat 2.9 g, Sodium 32.1 mg, Sugar 27.6 g

2 tablespoons warm milk
½ teaspoon instant coffee powder
1 (16 ounce) package confectioners' sugar
6 tablespoons butter, melted
¼ cup unsweetened cocoa powder
1 ½ teaspoons vanilla extract

COFFEE BUTTER FROSTING

For coffee lovers. A delicious mocha frosting. Perfect with chocolate, caramel, or white cakes.

Provided by GINGER P

Categories     Desserts     Frostings and Icings     Chocolate

Time 10m

Yield 12

Number Of Ingredients 4



Coffee Butter Frosting image

Steps:

  • In a small bowl, stir together the confectioners sugar and cocoa powder. In another bowl, beat the butter until creamy, gradually beat in the sugar mixture, being sure to scrape the bottom of the bowl, occasionally. Finally stir in the coffee, and beat until smooth.

Nutrition Facts : Calories 104.5 calories, Carbohydrate 15.2 g, Cholesterol 13.5 mg, Fat 5.2 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 3.3 g, Sodium 36.5 mg, Sugar 14.7 g

1 ½ cups confectioners' sugar
1 tablespoon unsweetened cocoa powder
⅓ cup butter or margarine, softened
1 tablespoon strong brewed coffee

MOCHA FROSTING

Our Test Kitchen home economists dress up purchased angel food cake with an easy-to-make coffee-flavored frosting.

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 10-12 servings.

Number Of Ingredients 7



Mocha Frosting image

Steps:

  • For frosting, in a small bowl, dissolve coffee granules in water; set aside. In a bowl, cream butter until light and fluffy. Beat in cocoa. Gradually beat in confectioners' sugar and coffee granules until smooth., Cut cake into three horizontal layers. Place bottom layer on a serving plate; spread with frosting. Repeat with middle cake layer. Top with remaining cake layer; frost top and sides of cake. Garnish with chocolate sprinkles if desired.

Nutrition Facts :

2 tablespoons instant coffee granules
3 tablespoons boiling water
1 cup butter, softened
2 tablespoons baking cocoa
4 cups confectioners' sugar
1 prepared angel food cake (8 to 10 ounces)
Chocolate sprinkles, optional

COFFEE MOCHA ICING

Makes a great topper for brownies, or double the recipe for a larger cake. If you like a really strong coffee flavor add in 1/2 teaspoon instant coffee granules to the already brewed hot coffee, then stir until dissolved, or just use boiled water with instant coffee granules, make certain the coffee is cooled before using for this recipe. This icing freezes well.

Provided by Kittencalrecipezazz

Categories     Dessert

Time 5m

Yield 1 (13x9-in) cake

Number Of Ingredients 5



Coffee Mocha Icing image

Steps:

  • In a bowl using an electric mixer on medium speed mix the cocoa powder with butter, coffee and vanilla until creamy and smooth.
  • Add in confectioners sugar starting with 1/2 cup and adding in more until desired consistency is achieved.

Nutrition Facts : Calories 277.4, Fat 25.3, SaturatedFat 15.9, Cholesterol 61.1, Sodium 169, Carbohydrate 10.4, Fiber 5.4, Sugar 1.9, Protein 3.5

3 tablespoons sifted unsweetened cocoa powder
2 tablespoons soft butter
3 tablespoons strong brewed coffee (cooled or cold)
3 teaspoons vanilla
confectioners' sugar

FUDGY MOCHA FROSTING W/PECANS--OR HAZELNUT COFFEE FROSTING!

A quick basic cocoa frosting that isn't overly sweet -- I like it with toasted pecans! Make it mocha by adding instant coffee granules -- or leave out the pecans, and add the coffee granules, hazelnut extract and 1/2 cup hazelnut spread to make a hazelnut coffee frosting! (SEE NOTE) This frosting can be used on Recipe #285364 :) and is a great addition to Recipe #266977 :)

Provided by KerfuffleUponWincle

Categories     Dessert

Time 11m

Yield 1 13x9 pan or pound cake

Number Of Ingredients 9



Fudgy Mocha Frosting W/Pecans--Or Hazelnut Coffee Frosting! image

Steps:

  • In a hot dry iron skillet, TOAST pecans, stirring constantly until very fragrant ~ be careful not to burn! Chop pecans and set aside ~.
  • In saucepan, combine butter, milk cocoa, OPTIONAL coffee granules, and dash of salt. Bring just to a boil, and stir until smooth.
  • Remove from heat and quickly add confectioners sugar ~ beating well.
  • Add vanilla (or hazelnut extract) and TOASTED pecans, chopped (or hazelnut spread).
  • Quickly spread on cake while frosting is still warm, or thin with 1 tablespoon milk if frosting begins to stiffen too quickly, or for spreading on a layer cake!
  • NOTE: Make HAZELNUT COFFEE FROSTING by adding 2 tablespoons instant coffee granules to melted butter/cocoa mixture, hazelnut extract, and substituting 1/2 cup hazelnut spread for the chopped pecans. Thin with 1 tablespoon milk, if necessary for easier spreading!

Nutrition Facts : Calories 4621.1, Fat 240.5, SaturatedFat 110.9, Cholesterol 256.8, Sodium 1082, Carbohydrate 613.9, Fiber 27.1, Sugar 555.5, Protein 30.8

1/2 cup butter (one stick)
6 tablespoons milk
6 tablespoons cocoa (sifted, if lumpy)
1 -2 tablespoon instant coffee granules (OPTIONAL ~ if you like mocha!)
1 dash salt
4 cups confectioners' sugar (one pound box, sifted if lumpy)
1 teaspoon vanilla (or hazelnut extract)
1 1/4 cups pecans (OPTIONAL, Toasted in a dry hot iron skillet, then chopped)
1/2 cup chocolate hazelnut spread (OPTIONAL ~ omit pecans)

COFFEE AND MOCHA BUTTERCREAMS

This is called a meringue buttercream because its foundation is egg whites, not the more traditional yolks. That makes it very light, satiny, and easy to spread-a plus if you're making a many-layered cake like the one in the preceding recipe. The base for this buttercream yields two different-flavored frostings: espresso coffee and bittersweet-chocolate mocha.

Provided by Ruth Cousineau

Categories     Coffee     Chocolate     Dessert     Christmas     Kid-Friendly     Quick & Easy     Christmas Eve     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes about 5 cups coffee-flavored and 2 1/2 cups mocha flavored

Number Of Ingredients 11



Coffee and Mocha Buttercreams image

Steps:

  • Bring 1 3/4 cups sugar and water to a boil in a 3-quart heavy saucepan over medium heat, stirring until sugar has dissolved, then wash down any sugar crystals from side of pan with a pastry brush dipped in cold water. Boil, without stirring, until it registers 220 to 225°F, 15 to 20 minutes.
  • At this point, while continuing to boil syrup, beat whites with espresso powder, vanilla, cream of tartar, and salt in mixer at medium speed until they just hold soft peaks. Add remaining 1/4 cup sugar, 1 tablespoon at a time, beating, and beat until whites just hold stiff peaks.
  • When syrup reaches soft-ball stage (238 to 242°F), immediately pour syrup in a slow stream down side of bowl into whites (avoid beaters) while beating at high speed. Beat until completely cool, 25 to 30 minutes. With mixer at medium speed, add butter 1 tablespoon at a time, beating well after each addition (see cooks' note, below) and until buttercream is smooth. (Mixture may look curdled before all butter is added but will come together at end.)
  • Transfer 2 cups buttercream to a small bowl and stir in chocolate. If buttercreams are too soft to spread, chill, stirring occasionally.

2 cups sugar, divided
3/4 cup water
6 large egg whites at room temperature 30 minutes
2 tablspoons plus 1 teaspoon instant-espresso powder
1 tablspoon pure vanilla extract
1/2 teaspoon cream of tartar
1/4 teaspoon salt
6 sticks (1 1/2 pounds) unsalted butter, cut into tablspoon pieces and softened
6 ounces fine-quality 60%-cacao bittersweet chocolate, melted and cooled to lukewarm
Equipment: a candy thermometer; a stand mixer fitted with whisk attachment
a stand mixer fitted with whisk attachment

COCOA MOCHA FROSTING

This is an easy, yet yummy chocolate frosting with just enough mocha taste that both my husband and I like it. I love coffee, he hates it. This makes enough frosting to cover the top of two 9 inch layers or one 9 x 13 inch cake.

Provided by fullernj

Categories     Dessert

Time 10m

Yield 20 serving(s)

Number Of Ingredients 6



Cocoa Mocha Frosting image

Steps:

  • Combine sugar, salt and cocoa together.
  • Cream butter until soft; add part of sugar mixture gradually, beating throroughly.
  • Add remaining sugar mixture, alternately with warm coffee, beating well after each addition. Add vanilla.

Nutrition Facts : Calories 65.3, Fat 1.8, SaturatedFat 1.1, Cholesterol 4.6, Sodium 27, Carbohydrate 12.4, Fiber 0.1, Sugar 11.8, Protein 0.2

2 cups powdered sugar
1/8 teaspoon salt
3 tablespoons cocoa
3 tablespoons butter or 3 tablespoons margarine
3 tablespoons brewed coffee
1/2 teaspoon vanilla

MOCHA FROSTING

A nicely balanced mix of coffee and chocolate. I use this to frost Chili Chocolate Cinnamon Cake #36899. Posted by request. Recipe from "Chocolate Cake"

Provided by Lorac

Categories     Dessert

Time 10m

Yield 5 cups

Number Of Ingredients 5



Mocha Frosting image

Steps:

  • Dissolve coffee in 2 tbls hot water.
  • Beat (electric mixer) butter until light, sift the sugar and cocoa into the butter.
  • Combine, stirring with a spoon until well blended.
  • Stir in the coffee and milk.
  • Beat (electric mixer) frosting on low speed until until smooth and light.
  • If necessary, adjust consistancy by adding 1 tbls of sugar or milk at a time.

6 ounces unsalted butter, softened
5 cups confectioners' sugar, about
1/2 cup unsweetened cocoa powder
2 tablespoons instant espresso
1/4 cup milk or 1/4 cup heavy cream, about

BAKER'S EASY MOCHA BUTTERCREAM

Instant coffee and unsweetened chocolate lend deep, rich flavor to this luscious mocha buttercream frosting.

Provided by My Food and Family

Categories     Recipes

Time 15m

Yield 20 servings

Number Of Ingredients 6



BAKER'S Easy Mocha Buttercream image

Steps:

  • Microwave chocolate in small microwaveable bowl on HIGH 1 min.; stir until completely melted. Add coffee in to combined water and vanilla in small cup; stir until dissolved.
  • Beat butter and chocolate with mixer on low speed until creamy. Gradually add sugar, beating on low speed after each addition until blended. Beat on high speed until light and fluffy. Add coffee mixture; mix well.
  • Let frosting stand, if necessary, until of desired spreading consistency. Use to frost your favorite cake or cupcakes.

Nutrition Facts : Calories 150, Fat 8 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 60 mg, Carbohydrate 19 g, Fiber 1 g, Sugar 17 g, Protein 0 g

2 oz. (1/2 of 4-oz. pkg.) BAKER'S Unsweetened Chocolate
2 Tbsp. MAXWELL HOUSE Instant Coffee
1 Tbsp. warm water
1 tsp. vanilla
3/4 cup butter, softened
3 cups powdered sugar

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