Mocha buttercream icing

    (25)
    10 min

    A lovely, rich coffee flavoured chocolate buttercream. This recipe is so easy to make, because it's all whipped up in a blender. Use it to ice your favourite cake or cupcakes.


    143 people made this

    Ingredients
    Serves: 12 

    • 170g plain chocolate, chopped
    • 60ml strong, hot filter coffee
    • 2 tablespoons icing sugar
    • 4 egg yolks
    • 110g butter
    • 2 tablespoons dark rum

    Method
    Prep:10min  ›  Ready in:10min 

    1. Put chocolate into a dry blender, and process into powder. Stop blender and scrape chocolate away from the sides and bottom. Pour in the hot coffee and blend until smooth. Add the sugar, yolks, butter and rum, blend until smooth, about 15 seconds.

    How to ice cupcakes

    Watch our How to ice cupcakes video to see how to dress them up or down for any occasion!

    How to ice a cake video

    Watch our How to ice a cake video and see how to ice cakes with ease. You'll be icing perfect birthday and special occasion cakes in no time!

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    Reviews & ratings
    Average global rating:
    (25)

    Reviews in English (20)

    by
    16

    Wow. I was somewhat cautious about this recipe, because uncooked eggs scare me a little. But I had a house full of 11-year-old boys, so I knew the cake would be eaten. It is *wonderful* frosting. I didn't use the rum ('cause of the kids), but other than that followed the recipe exactly. Smooth and creamy without being sickly sweet and fatty. I'll definitely make this again, though I admit I'm still a little queasy about the raw egg yolks.  -  23 May 2006  (Review from Allrecipes US | Canada)

    by
    11

    I made this recipe with my 4-year old grandson for his parents' anniversary. We substituted hot orange juice for the coffee and rum to accommodate individual taste. It was the fastest, easiest, tastiest recipe we've ever made! Lots of possibilities for variations!  -  18 Aug 2000  (Review from Allrecipes US | Canada)

    by
    8

    It tasted great, but was very thin. I had to add a lot of extra powdered sugar to make it thick enough to stand up to icing on a cake.  -  22 Feb 2003  (Review from Allrecipes US | Canada)

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