Mocha Frosting
This mocha Swiss buttercream is rich, smooth, and perfectly balanced—not too sweet, with deep dark chocolate and bold brewed coffee flavor. It’s a luxe frosting that pairs beautifully with layer cakes, cupcakes, or even brownies.
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.
- In the bowl of a stand mixer, whisk together the egg whites and 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.
- Add the melted chocolate and espresso powder. Mix until fully combined and silky smooth.
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.