Delicious Mocha Buttercream Frosting Martha Stewart
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.
Servings: 4 cups
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.
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