Mocha Buttercream Frosting Zoom

Mocha Buttercream Frosting Recipe

For coffee-lovers, there's no better combination than Mocha Buttercream Icing topping off our Mocha Cupcakes.
Makes: 3 Cups
Skill Level:

Product Actions

Additional Information

Step 1

In large bowl, cream shortening and butter with electric mixer until light and fluffy. Add melted chocolate, instant coffee and vanilla; mix well. Gradually add sugar, one cup at a time, beating well on medium speed; scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk; beat at medium speed until light and fluffy.

Step 2

Keep icing covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Re-whip before using.

Do you have everything you need to get started?
Supply List
Viewing Options
Detailed List Simple List



In Stock (ships in 1-2 business days)

solid vegetable shortening

1/2 cup solid vegetable shortening


1/2 cup (1 stick) butter, (softened)

unsweetened chocolate,

1 square unsweetened chocolate, (melted)

instant coffee

1 tablespoon instant coffee

confectioners' sugar

4 cups (approx. 1 lb) confectioners' sugar


2 tablespoons milk

Item(s) added to the shopping cart!

View Shopping Cart Continue Shopping

Item(s) added to your Favorites!

View Favorites Continue Shopping
Mocha Buttercream Frosting is rated 4.4 out of 5 by 18.
Rated 5 out of 5 by from Follow the instructions & ur good. I made this 4 my fiance's birthday cake & he loved it - so did the entire family. If u plan on making any roses or flowers or things 2 decorate w/, use 1 cup of shortening instead of the 1/2 cup shortening & 1/2 cup butter bcuz it gets soft pretty quick. Tastes awesome - u'll like it :)
Date published: 2011-04-05
Rated 4 out of 5 by from My daughter requested mocha icing for her chocolate birthday cake, so I went with this recipe. Tastes good, but would be better will all butter. Unfortunately, it would probably be too soft to decorate with. I read one of the questions regarding the instant coffee. There's no way I would put coffee granules in a recipe that didn't include some sort of liquid to dissolve it. You'd be biting into coffee granules. Yuck! I dissolved the coffee in 4oz. of warm water and then measured out 1T. Overall, pretty good.
Date published: 2011-07-15
Rated 5 out of 5 by from I make cakes for friends birthday parties and get together. Im asked for the mocha buttercream the most. Im always told how much they love the taste and where I have came up with it. I always tell them wilton has the best icing recipes and you can get them out of the books. I refuse to buy any premade icing I like the taste, I love the quality. I also have found it a good texture for decorating. it comes out an amzing shade of brown. I use it for most things that need the color. I have used it for a monkey in the wilton pan and I can see how it came to life. I have tweeked it over time and make it with butter, I also use my favorit coffee flavor intead of the instant. Yes it is even good with flavored I recomend a carmel if you use a flavored coffee. One thing is for sure this is a great recipe and will always be asked for.
Date published: 2010-11-29
Rated 1 out of 5 by from I make various different kinds of icings and I must say I will never make this again. While the icing was easy to make I had to double the recipe to dirty ice a 9x13 cake. The icing left an after taste that was not pleasant, the butter and shortning could be tasted, then the sweetness of the icing and then coffee aftertaste. I scrapped my whole cake because a chocolate cake and this icing was terrible together.
Date published: 2013-12-18
Rated 4 out of 5 by from This recipe was a great base, but feel free to play around with it to your taste. I used 2.5 tablespoons of warm milk (instead of 2) which I dissolved the 1 tablespoon instant coffee into, before adding the the mix. I also used about 3.5 cups of sugar instead of the full 4 and it was the perfect consistency to spread on my double layer cake. I think 4 cups would be wayyyy too sweet. Everyone loved it!
Date published: 2013-11-16
Rated 5 out of 5 by from I just made this icing this past weekend. I did not have the chocolate squares, so I substituted 1 tablespoon of baking cocoa. Everyone is raving over it, I couldn't keep out of it myself! Even people who do not care for coffee or mocha really enjoyed it. I also put the dark chocolate buttercream icing between the two cake layers for an extra surprise to taste buds.
Date published: 2011-03-21
Rated 5 out of 5 by from This was awesome! So so yummy! I had to add a little more liquid to make it go through my bag and tip easily. I used it with the mocha cupcake recipe. Got Rave reviews at my party. Very easy to make. I had never done frosting from scratch- do not be afraid to try it! Will definately be making these again!
Date published: 2011-05-13
Rated 4 out of 5 by from I liked the mocha buttercream icing but you really should like a strong coffee flavor to like this icing. It is about the same consistency as regular buttercream so pretty easy to use and make smooth. It is a light-medium brown color so not going to color unless you go for dark brown or black
Date published: 2010-12-06
  • y_2017, m_6, d_23, h_24
  • bvseo_bulk, prod_bvrr, vn_bulk_1.0.0-hotfix-1
  • cp_1, bvpage1
  • co_hasreviews, tv_0, tr_18
  • loc_en_US, sid_WLRECIP-195, prod, sort_[SortEntry(order=RELEVANCE, direction=DESCENDING)]
  • clientName_wilton