This mocha cream frosting is a simple, delicious way to celebrate a creamy pairing of the flavors of chocolate and coffee. It is rich, incredibly tasty and a frosting that I may or may not have enjoyed straight out of the bowl.
Let’s get started…
Begin by adding 8 tablespoons of room temperature salted butter, 4 ounces of room temperature cream cheese, 2 teaspoons of vanilla extract, 1 tablespoon of espresso powder, 2 tablespoons of cocoa powder and about a half cup of sifted confectioners sugar into a large bowl.
Use an electric hand mixer to whip the ingredients on medium low until you have a smooth, creamy consistency.
Add additional sifted confectioners sugar until the frosting has reached the sweetness level and consistency that you prefer. I typically add between 2 and 2 1/4 cups.
If you add too much confectioners sugar or want your frosting to have a softer, more creamy consistency, you can mix in a few tablespoons of heavy cream. I usually add the heavy cream to this frosting if I am using it to frost a cake or brownies, but I leave it out when I am using the frosting to top cupcakes, so it will hold its shape a little better.
Frosting can be smoothed over with the back of a spoon or small spatula or it can be transferred into a piping bag and swirled into pretty shapes. If you are using a piping bag, cut a small hole in the tip of the bag and insert your piping tip. I am using a medium star tip today, but there are so many fun, beautiful tips to choose from!
The easiest way to fill your piping bag is to set the tip end into a large, heavy bottom water glass and fold the sides of the bag over the sides of the glass. Use a flexible silicone spatula to transfer the frosting into the bag and then carefully twist the top of the bag to work the frosting down towards the tip.
Now you are ready to frost away! This mocha cream frosting is perfect over any chocolate cakes, cupcakes or brownies. It also works great as a filling for sandwich cookies or as a dip for fresh strawberries.
It is chocolatey with just the right amount of coffee flavors and a super smooth, creamy consistency. You are going to love it!
Mocha Cream Frosting
Ingredients
- 8 tablespoons of salted butter, room temperature
- 4 ounces of cream cheese, room temperature
- 2 teaspoons of vanilla extract
- 1 tablespoon of espresso powder
- 2 tablespoons of natural unsweetened cocoa powder
- 2 1/2-3 cups of confectioners sugar, sifted
- 2-3 tablespoons of heavy cream (optional)
Instructions
- In a large bowl, cream together 8 tablespoons of room temperature salted butter, 4 ounces of room temperature cream cheese, 2 teaspoons of vanilla extract, 1 tablespoon of espresso powder, 2 tablespoons of cocoa powder and about a half cup of sifted confectioners sugar using an electric hand mixer
- Continue adding sifted confectioners sugar until the frosting has reached the sweetness level and consistency that you prefer
- Whip in a few tablespoons of heavy cream if a softer, more creamy consistency is desired
- Use immediately and chill leftovers in an airtight container
