You will need one recipe for Mocha Buttercream Filling and one recipe for Chocolate Mocha Buttercream Frosting. Both are easy, no-cook, silky buttercreams.
Make Mocha Buttercream Filling: - 1 pound bag of powdered sugar
- 1/2 cup (1 stick butter) softened to room temperature
- 4 tablespoons strong brewed coffee
- 1 teaspoon instant coffee crystals
Place the powdered sugar and butter in a large mixing bowl. Dissolve instant coffee crystals in brewed coffee. Add coffee to the sugar-butter mixture and beat until the filling is smooth and creamy. If the filling is too stiff, slowly drizzle in additional brewed coffee, just until the filling is a spreadable consistency.
Make Chocolate Mocha Buttercream Frosting - 1 1/4 cups powdered sugar
- 4 tablespoons cocoa
- 2 teaspoons instant coffee crystals
- 1/2 cup (1 stick) softened butter
- 3 tablespoons certified organic Agave nectar OR light corn syrup
- 2 teaspoons vanilla
- 3 tablespoons heavy cream
Place coffee crytals in a small bowl and use the back of a spoon to smash them into a fine powder. Add the powdered instant coffee to the cocoa and whisk to blend. Place the powdered sugar in a large mixing bowl. Add the cocoa-coffee mixture and whisk to thoroughly blend the dry ingredients together. Add softened butter, Agave nectar or corn syrup, vanilla and heavy cream. Beat until frosting is smooth and creamy. If frosting is too stiff, slowly drizzle in more heavy cream, just until the frosting is a spreadable consistency.
