Last Updated on March 27, 2022
Many people love the delicious taste of a hot mocha drink. The combination of coffee and chocolate creates an irresistible drink combination. If you’re a coffee-lover, you’ll love this mocha buttercream frosting by Martha Stewart.
This delicious mocha buttercream frosting pairs great with many desserts, especially chocolate cake and brownies. This recipe does require some baking experience, as some of the steps can be a bit tricky. However, the end result of a creamy, rich buttercream is well worth the work.
Mocha Buttercream Frosting: What is Mocha?
Many people know that mocha is a coffee drink with chocolate added to it. However, mochas got their name from the mocha coffee bean. Mocha coffee beans originated in Mocha, Yemen and are known for their natural chocolate flavor.
Mocha coffee beans are a species of Coffea Arabica plant and were the first coffee beans to be cultured. Arabica coffee beans are known for their sweet flavor and are the most popular type of coffee beans.
Mochas can also be referred to as Caffe mocha or mochaccino. They are a popular drink worldwide thanks to their delicious pairing of chocolate and coffee.
When making a mocha, baristas will add chocolate to the coffee to enhance the natural chocolate flavor found in mocha beans. Generally, a mocha is made up of espresso, chocolate, milk and a thin layer of milk foam on top. It can be served either hot or cold.
Mochas can come in several different variations including salted caramel and white chocolate. They are a popular drink and can be found at many coffee shops.
When making mocha desserts, instant espresso powder is often used. Instant espresso powder is often made from coffee beans that were ground, brewed, dried and then ground into a very fine powder. It can give desserts a nice mocha flavor and pairs great with anything chocolate.
What You Will Need to Make This Mocha Buttercream Frosting Recipe
Ingredients
To make this Martha Stewart mocha buttercream frosting recipe, you will need:
- 2 tablespoons instant espresso powder
- 4 large egg whites, room temperature
- 3 sticks unsalted butter, room temperature, divided into small pieces
- 2 tablespoons hot water
- 1 ¼ cup sugar
- 5 ounces semi-sweet chocolate, chopped, melted and cooled
Equipment
To prepare this frosting, you will need:
- A small bowl
- A heatproof bowl
- An electric mixer
- A pan
Mocha Buttercream Frosting: Step by Step Instructions
Step One: Prepare Espresso Powder
In a small bowl, mix together espresso powder and hot water. Stir until espresso powder dissolves.
Step Two: Heat Egg Whites and Sugar
Heat the egg whites and sugar in a heatproof bowl over a pan of simmering water. Whisk until egg whites are warm to touch and the sugar has dissolved approximately two to three minutes. The mixture should have a smooth texture.
Step Three: Whisk the Egg White Mixture
Whisk the egg white mixture with an electric mixer on medium-high speed until stiff, glossy peaks form and the mixture cools, approximately ten minutes.
Step Four: Add the Butter
Reduce speed to medium-low and gradually add in the cut pieces of butter. Whisk well after each addition of butter.
Step Five: Add Mocha and Chocolate
Switch to a paddle attachment and reduce the speed on the mixer to low. Beat in the espresso mixture and melted chocolate until smooth. Beat the frosting for three to five minutes to reduce air bubbles. Cover with plastic wrap and keep at room temperature until ready to use.
Mocha Buttercream Frosting: Tips and Tricks
The Best Coffee Flavor
To get the best coffee flavor in this buttercream frosting, make sure to use instant espresso powder and mix it with hot water. This provides better flavor and texture than using brewed coffee from a coffee maker.
Make sure to use instant espresso powder and not instant coffee powder when making this frosting. Espresso powder is very dark and concentrated instant coffee. It is much more concentrated than coffee powder and provides a more powerful taste.
Unlike ground coffee beans, espresso powder is made up of fast dissolving coffee crystals. Instant espresso powder is generally not used for drinking but is commonly used for dessert recipes.
Adding espresso powder also enhances the chocolate flavor of the frosting. Adding a small amount of espresso powder to chocolate cake or brownies can boost the chocolate flavor without giving it a coffee taste. It’s an easy way to bring your chocolate desserts up to the next level in flavor.
How To Store Your Mocha Buttercream
This mocha buttercream frosting can be stored at room temperature in an airtight container for up to three days. It can be stored in the fridge for up to one week and in the freezer for up to six months. You will want to let the frosting reach room temperature before using it after storing it in the fridge or freezer so it can reach the proper texture.
For this frosting, it is important to make sure that the butter is cut into small pieces and softened to room temperature. This will allow the frosting to reach the proper consistency. Too cold of butter may cause curdling and too warm of butter may cause the frosting to be runny.
Make sure when adding the melted chocolate, that it has been fully cooled. If the chocolate is too hot, it will cause the frosting to melt and give it a runny consistency. It will cool down within a couple of minutes, but be sure not to wait too much longer, as the chocolate will begin to harden back up and won’t mix smoothly into the frosting.
Delicious Mocha Buttercream Frosting Martha Stewart
Equipment
- A pan
Ingredients
- 2 tablespoons instant espresso powder
- 4 large egg whites room temperature
- 3 sticks unsalted butter room temperature, divided into small pieces
- 2 tablespoons hot water
- 1 ¼ cup sugar
- 5 ounces semi-sweet chocolate chopped, melted and cooled
Instructions
- Step Two: Heat Egg Whites and Sugar
- Heat the egg whites and sugar in a heatproof bowl over a pan of simmering water. Whisk until egg whites are warm to touch and the sugar has dissolved approximately two to three minutes. The mixture should have a smooth texture.
- Step Three: Whisk the Egg White Mixture
- Whisk the egg white mixture with an electric mixer on medium-high speed until stiff, glossy peaks form and the mixture cools, approximately ten minutes.
- Step Four: Add the Butter
- Reduce speed to medium-low and gradually add in the cut pieces of butter. Whisk well after each addition of butter.
- Step Five: Add Mocha and Chocolate
- Switch to a paddle attachment and reduce the speed on the mixer to low. Beat in the espresso mixture and melted chocolate until smooth. Beat the frosting for three to five minutes to reduce air bubbles. Cover with plastic wrap and keep at room temperature until ready to use.
Notes
- To get the best coffee flavor in this buttercream frosting, make sure to use instant espresso powder and mix it with hot water. This provides better flavor and texture than using brewed coffee from a coffee maker.
- Make sure to use instant espresso powder and not instant coffee powder when making this frosting. Espresso powder is very dark and concentrated instant coffee. It is much more concentrated than coffee powder and provides a more powerful taste.
- Unlike ground coffee beans, espresso powder is made up of fast dissolving coffee crystals. Instant espresso powder is generally not used for drinking but is commonly used for dessert recipes.
- Adding espresso powder also enhances the chocolate flavor of the frosting. Adding a small amount of espresso powder to chocolate cake or brownies can boost the chocolate flavor without giving it a coffee taste. It’s an easy way to bring your chocolate desserts up to the next level in flavor.
- This mocha buttercream frosting can be stored at room temperature in an airtight container for up to three days. It can be stored in the fridge for up to one week and in the freezer for up to six months. You will want to let the frosting reach room temperature before using it after storing it in the fridge or freezer so it can reach the proper texture.
- For this frosting, it is important to make sure that the butter is cut into small pieces and softened to room temperature. This will allow the frosting to reach the proper consistency. Too cold of butter may cause curdling and too warm of butter may cause the frosting to be runny.
- Make sure when adding the melted chocolate, that it has been fully cooled. If the chocolate is too hot, it will cause the frosting to melt and give it a runny consistency. It will cool down within a couple of minutes, but be sure not to wait too much longer, as the chocolate will begin to harden back up and won’t mix smoothly into the frosting.
A Delightful Mocha Treat
If you’re an avid mocha drinker, you’ll definitely enjoy this frosting. The combination of chocolate and coffee make for a decadent buttercream treat.
This mouthwatering mocha frosting will be a hit among your dessert-loving friends. It is the perfect balance between coffee and chocolate flavor, in a rich, creamy buttercream. If you tried this frosting, please share your experience making it.
Please comment if you enjoyed this article or have any remarks regarding this recipe!
Karen is a passionate pastry chef who loves to create delicious baked goods. She has been in the culinary arts for over 10 years, honing her skills and perfecting her craft. Karen is known for her creativity and attention to detail, creating unique desserts that bring a smile to everyone’s face. She is always looking for ways to challenge herself and come up with new recipes that are both tasty and visually appealing. Karen loves to experiment with different flavors and textures, and she is committed to providing the highest quality of products to her customers.