YieldEnough to frost a 9-inch (23 cm) two-layer cake or 24 cupcakes
Prep15 minutes
LevelBeginner
Texture goal
Thick, creamy, and perfectly spreadable with a smooth finish.
This mocha buttercream frosting is a dreamy blend of rich chocolate and bold coffee flavors, perfect for topping your favorite cakes and cupcakes. Its creamy, thick texture makes it an irresistible choice for anyone craving a classic, indulgent dessert.
Why you'll want it now, Velvety mocha flavor with a hint of nostalgia, ideal for classic layer cakes.
Why this recipe works
The combination of cocoa powder and espresso powder creates a deep mocha flavor, while the butter and powdered sugar give the frosting its signature creamy texture. Adding a touch of vanilla enhances the overall richness.
Equipment
Stand mixer with paddle attachment
Measuring cups and spoons
Medium mixing bowl
Rubber spatula
How to make it
In a stand mixer with the paddle attachment, beat the softened butter on medium speed until creamy, about 2 minutes.
Gradually add the powdered sugar, cocoa powder, and espresso powder, mixing on low speed until combined.
Add the heavy cream, vanilla extract, and salt. Beat on medium-high speed for 3-4 minutes, until the frosting is light and fluffy.
If the frosting is too thick, add a little more cream, one tablespoon at a time, until it reaches your desired consistency.
Enjoy the rich and creamy delight of this mocha buttercream frosting, perfect for elevating any dessert to a new level of indulgence.
How you'll know it's ready
The frosting should be thick, creamy, and hold peaks when lifted with a spatula.
Convection oven? (and if you don't have one)
This recipe is no-bake, so the oven type doesn't matter. Enjoy the creamy goodness of this frosting on any baked treat.
Frosting, filling & glaze notes
The frosting should be thick enough to hold its shape but soft enough to spread easily over cakes and cupcakes.
Troubleshooting
If the frosting is too thick, add more cream, one tablespoon at a time, until it reaches the desired consistency.
If the frosting is too thin, add more powdered sugar, one tablespoon at a time, until it thickens.
For a stronger coffee flavor, increase the espresso powder by 1/2 teaspoon.
Ensure the butter is completely softened to avoid lumps in the frosting.
Storage
Store leftover frosting in an airtight container in the refrigerator for up to 1 week. Bring to room temperature and re-whip before using.
Make ahead
The frosting can be made up to 3 days in advance and stored in the refrigerator. Let it come to room temperature and re-whip before using.
Variations
Add a tablespoon of coffee liqueur for an adult twist.
Mix in mini chocolate chips for added texture.
Swap espresso powder with instant coffee for a milder coffee flavor.
Frequently asked questions
Can I use salted butter instead of unsalted?
Yes, but omit the additional salt in the recipe to avoid over-salting the frosting.
How can I make this frosting dairy-free?
Substitute the butter with a plant-based butter and use a non-dairy milk like almond or coconut milk in place of the cream.
Can I freeze mocha buttercream?
Yes, freeze it in an airtight container for up to 3 months. Thaw in the refrigerator and re-whip before using.
What type of cocoa powder works best?
Unsweetened cocoa powder is best for a rich chocolate flavor without added sweetness.
Recipe from softsweetdough.com · Soft, sweet desserts worth every bite.
