This Whipped Mocha Frosting is light, fluffy, and has a perfect balance of rich chocolate and bold coffee.
Hey friends, sorry it’s been a couple of days! I took the weekend off to spend with one of our closest friends and our God son who came to visit from Mississippi. It was so much fun to meet the little guy for the first time! We watched Frozen and Big Hero 6 and played with blocks and emptied the cupboards. It was nice to have the long weekend and now we can get back into the swing of things with some frosting!
So I’m going to be honest, I’m not really a coffee drinker. Even after 3 years working at Starbucks, I only get about two or three lattes a year. However, I kinda have a crush on dessert that has just the slightest hint of it in it! Coffee and espresso add such an amazing depth and richness to chocolate, you hardly notice the coffee flavor at all! This Whipped Mocha Frosting is one such dessert. A perfect blend of chocolate and coffee in a light and fluffy frosting perfect for cakes, cupcakes, and mousse cups! This particular batch was made for some decadent little Mocha Cupcakes coming up on the blog later this week!
Whipped Mocha Frosting
Ingredients
- 2 cups Heavy Cream
- 1/2 cup Confectioners' Sugar
- 1/3 cup Instant Chocolate Pudding Mix dry
- 1 tbsp Coffee Extract
Instructions
- Add all ingredients to a large bowl or stand mixer and whip until light and fluffy, scraping down the sides as needed, about 3-4 minutes.
- Use as desired.
Krista says
February 18, 2015 at 9:28 amOh my, I think I could eat this with a spoon!
Thalia @ butter and brioche says
February 18, 2015 at 4:22 pmI could definitely eat this frosting straight. Love the mocha flavour!
Erin says
January 12, 2017 at 1:18 pmdo you know how well this frosting holds up?
Rebecca says
January 13, 2017 at 10:28 pmHi Erin, this frosting is a whipped cream based frosting and is best consumed shortly after making. What exactly were you hoping to use it for?
Amber Hill says
January 31, 2017 at 2:03 pmHello, could this hold up on a wedding cake!
Rebecca says
January 31, 2017 at 2:06 pmHi Amber,
I wouldn’t recommend it, wedding cakes are usually started well in advance of serving and need a frosting that will crust, this is a whipped cream frosting and will separate if left out too long and will not crust. You could try this recipe instead and add coffee extract as desired for a more mocha taste: http://www.sugarandsoul.co/2015/01/best-chocolate-buttercream.html
Rebecca