Mocha Cream Frosting – It is a very easy cream to prepare, perfect for filling cakes like birthday cakes and it is made without eggs.
I prepare it every year to garnish my husband’s birthday cake which traditionally includes the cake: Mocha Apricot Cake.
This cream is perfect for all those who love coffee and especially for those who love the contrast between bitter and sweet. And if you want to use salted butter, that will add a contrast that enhances the flavor of this cream even more.
How to make mocha cream icing.
IMPORTANT: Make sure the butter softens at room temperature. You can check, if you press it with your finger, it should squeeze very easily.
Add the icing sugar and beat it with a hand whisk and slowly add the coffee. If you see that the cream is whipping, but immediately afterward it starts to disassemble, do not worry, let it rest for 5 minutes in the fridge and beat it until it becomes a nice solid cream.
Storing the mocha cream frosting: It stays good for 5 days in the refrigerator. Before using, bring it to room temperature, beat it again for some time or till it becomes light and fluffy again, and then use.
- 100g soften butter (room temperature) (3.5 oz)
- 130g powdered sugar (1 cup)
- espresso coffee (¼ cup)
- In a bowl add the butter and the sugar.
- Beat vigorously the mixture with an electric whisk.
- Little by little add the coffee so that it blends well.