Desserts
Mocha Frosting/Filling
Makes about 4½ cups, enough to fill and cover a 9-inch layer cake
Mocha Frosting/Filling
Makes about 4½ cups, enough to fill and cover a 9-inch layer cake
This frosting pairs very well with the Gluten Free (and Vegan)Golden Cup Cakes, but is also a great alternative to any vanilla frosting.
Nutritional information per serving (2 tablespoons):Calories 243 (41% from fat)
carb. 37g
pro. 3g fat 12g
sat. fat 7g
chol. 29mg
sod. 29mg calc. 6mg
fiber 6g
carb. 37g
pro. 3g fat 12g
sat. fat 7g
chol. 29mg
sod. 29mg calc. 6mg
fiber 6g
Ingredients
- 4¾cups confectioners’ sugar
- 1¼cups unsweetened cocoa powder
- ½teaspoon fine sea salt
- 16tablespoons (2 sticks) unsalted
- butter, room temperature and cut
- into cubes
- ¹⁄³cup heavy cream, room temperature
- ¹⁄³cup strong-brewed coffee, room
- temperature
- 1¼teaspoons pure vanilla extract
- 1¼teaspoons espresso powder
- (instant espresso)
Preparation
- 1. Put the sugar, cocoa powder, and salt
- together in a medium bowl. Using the
- beaters, mix on Speed 1 until well
- combined.
- 2. Put butter into a large mixing bowl
- and mix on Speeds 1 to 4 until creamy.
- Add the sugar/cocoa mixture and mix on
- Speeds 1 to 4 until combined (the mixture
- will be sandy, but you want to be sure
- that it is evenly mixed), about 1 minute.
- 3. Combine the cream and coffee in a liquid
- measuring cup and stir in the vanilla
- extract and espresso powder. Stir until
- the espresso is dissolved. Slowly add to
- the butter/sugar mixture while mixing on
- Speed 2.
- 4. Continue to mix on this low speed until
- homogenous. Increase to Speed 6 and
- continue to mix until light and fluffy, about
- 2 additional minutes. Use immediately.
