This mocha Swiss buttercream stands out for its rich flavor and silky texture. I use this recipe on my favorite mocha cake, but you can use it on any chocolate cake (or cupcakes!) to add delicious mocha flavor. A flavorful upgrade from traditional chocolate frosting.
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Skill Level: Beginner
Flavor Remix: Try adding a splash of coffee liqueur.
Allergy Watch: Gluten Free, Nut-Free
I prefer Swiss buttercream over traditional American buttercream because it's less sweet, has no powdered sugar, and delivers a consistently smooth, luxurious texture.
While American buttercream may seem simpler, Swiss buttercream is actually more reliable and forgiving once you understand the technique, making it well worth the extra step.
For this mocha buttercream, I use dark chocolate for depth and brewed coffee instead of instant espresso powder, which eliminates any grittiness and results in a smoother finish.
Ingredient Notes
- Butter: Butter should be room temperature but still hold its shape-around 65-68°F.
- Egg Whites: Using room temp egg whites will be faster.
- Granulated Sugar: Do not use powdered sugar in this recipe.
- Espresso or Coffee: Espresso will give a stronger flavor than coffee, but both work.
- Melted Chocolate: Use bar chocolate or chocolate chips not cocoa powder.
How to Make Mocha Buttercream
A step-by-step visual guide for making mocha icing for cakes and cupcakes. You can skip to the recipe for the full written instructions.
Whisk to 160°F
Using a double boiler whisk the eggs and sugar until the sugar dissolves AND the temperature reaches 165 F degrees.
Whip to Stiff Peaks
Using an electric mixer, whip until you get stiff peaks and the outside of the bowl is cool. I prefer to use a stand mixer because this can take up to 10 minutes.
Add the Butter
Cut the butter into cubes, add a few pieces at a time and mix until smooth.
Add the Chocolate and Coffee
Once the buttercream is smooth, slowly add the cooled chocolate and coffee.
Recipe Tips
- Melt your chocolate first and allow it to cool while you make the buttercream.
- Whisk the eggs and sugar constantly; there should be no grit when you pinch a bit between your fingers.
- It may look curdled or soupy before it comes together-keep mixing!
- If it's too cold and clumpy, warm the bowl slightly.
- Too warm and runny? Chill briefly.
More Frosting Recipes
Make Ahead and Storing
Make Ahead: Swiss buttercream can be made up to 1 week in advance and stored in the refrigerator, or up to 3 months in the freezer. Bring to room temperature and re-whip before using to restore texture.
Storing: Store in an airtight container in the refrigerator for up to 1 week. Let sit at room temp for 1-2 hours, then re-whip until smooth and fluffy before using.
Freezing: Freeze in a tightly sealed container for up to 3 months. Thaw overnight in the fridge, then bring to room temp and re-whip to revive the creamy texture.
📖 Recipe
Mocha Frosting
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Ingredients
- 4 large egg whites room temperature
- 1 ¼ cup (250 g) granulated sugar
- 2 cups (454 g) unsalted butter room temperature
- ¼ cup (59 ml) espresso or coffee cooled
- 4 ounces (113 g) dark chocolate
Instructions
- Chop up the chocolate. Heat in the microwave in 30-second increments, stirring after each interval, until completely melted. Set aside.4 ounces dark chocolate
- In the bowl of a stand mixer, whisk together the egg whites and sugar.4 large egg whites, 1 ¼ cup granulated sugar
- Set the bowl over a saucepan with 2 inches of simmering water. Whisk constantly until the mixture is hot, no longer grainy, and reaches 160°F on a candy thermometer (about 3 minutes).
- Return the bowl to the stand mixer. Whip on medium-high speed until stiff peaks form and the bowl feels cool to the touch (about 5-10 minutes).
- Switch to the paddle attachment. Gradually add the cubed, room-temperature butter and mix until smooth.2 cups unsalted butter
- Add the melted chocolate and espresso powder. Mix until fully combined and silky smooth.¼ cup espresso or coffee
Equipment
- electric mixer or stand mixer
- saucepan
Notes
- Pinch a bit of the egg white mixture between your fingers. If it feels gritty, it's not ready yet.
Nutrition
Recipe Questions
A double boiler is a setup where a heatproof bowl sits over a pot of simmering water to gently heat ingredients. Just make sure the bottom of the bowl or pan doesn't touch the water.
Yes! Simply use dairy-free butter sticks (like the ones for baking) and dairy-free chocolate chips.
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