Description
This fluffy mocha frosting pairs perfectly with yellow or chocolate cake and is practically swoon-worthy.
Makes enough to frost one 2-layer cake.
From Bridget Edwards of Bake at 350.
Ingredients
- ½ cups Unsalted Butter, Room Temperature
- ½ cups Salted Butter, Room Temperature
- 1 cup Natural Unsweetened Cocoa
- 2-½ teaspoons Espresso Powder
- 1-½ teaspoon Vanilla Extract
- 5 cups Powdered Sugar
- 5 Tablespoons Milk, Or More As Needed
Preparation
Beat butter until creamy. Beat in cocoa, mixing until combined. Stir espresso into vanilla extract then mix into the cocoa/butter mixture. Scrape down sides and bottom of bowl.
Add powdered sugar, 1 cup at a time, alternating with milk. Beat each time until combined, scraping down the bowl as needed. Once all of the milk and sugar has been added, increase mixer speed and beat until fluffy. Add more sugar or milk as needed for consistency.
