MOCHA BUTTERCREAM

 PHOTO BY RUSSELL ALBOROTO FOR BETTER BODY FOODS

PHOTO BY RUSSELL ALBOROTO FOR BETTER BODY FOODS

"Mocha" sounds especially delicious when said in a posh English accent.

MOCHA BUTTERCREAM

enough to fill and frost a 3 layer x 8” cake or 24 cupcakes

Ingredients

65g cacao or cocoa powder

6g/2 tbsp espresso powder

226g unsalted butter, room temperature

90g heavy whipping cream, plus more as needed

1/2 tsp salt

850g powdered sugar

1 tsp vanilla bean paste or vanilla extract

Directions

In the bowl of a stand mixer fitted with a paddle attachment, mix together the chocolate powder, espresso powder, and butter until completely smooth. Scrape down the bowl at this point, and continue scraping down the bowl as needed throughout the mixing process.

Add in half of the heavy whipping cream and the salt. Continue mixing on low until mostly incorporated.

Add in half of the powdered sugar and vanilla. Mix on low for a few minutes. The frosting should look very smooth. 

Add in the remaining cream. Mix until smooth. Add in the remaining sugar. Mix until very smooth. To reach the desired consistency, add in more cream one tablespoon at a time as needed.

Use the frosting immediately or cover tightly and chill for up to two days in the refrigerator. Bring back to room temperature and mix on low for a few minutes before using.