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Recipe: Mocha Buttercream Frosting

Desserts - Fillings, Frostings
Mocha Buttercream
Makes 2 to 2 1/4 cups, enough to fill and frost a two- or four-layer cake
Source: Rosie's Bakery All Butter Fresh Cream Sugar Packed No Holds Barred Baking Book by Judy Rosenberg

Flavored lightly with coffee, this buttercream has a lovely cafe au lait color.

1/4 cup instant coffee powder
2 tsp water
8 tbsp (1 stick) unsalted butter at room temperature
1/4 cup confectioners sugar
3/4 cup plus 2 tablespoons heavy (whipping) cream, chilled

Dissolve the coffee in the water.

Place all ingredients in a food processor and process until light and fluffy, about 5 minutes. Stop the machine several times to scrape down the sides of the bowl with a rubber spatula.

Transfer the buttercream to a medium sized mixing bowl and, using the paddle attachment of an electric mixer, continue to beat on medium-high speed, until the buttercream is white and fluffy, 15 to 20 minutes. Stop the mixer to scrape the bowl several times with a rubber spatula (If you do not have a paddle attachment, you can use the whisk).

Use the buttercream for frosting within an hour or it will need rewhipping.
MsgID: 0215836
Shared by: Betsy at Recipelink.com
Board: All Baking at Recipelink.com
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