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.
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.
Mocha Buttercream Frosting is rated
4.4 out of
Rated 1 out of
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
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 4 out of
Papas Kitchen from
I use coffee instead of the milk, dissolve the instant coffee in that, then let it cool first.