Ingredients
Scale
- 3/4 cup salted butter, at room temperature
- 1/4 cup vegetable shortening
- 4 tablespoons warm, strong brewed coffee
- 1 teaspoon pure vanilla extract
- 1 cup dark unsweetened cocoa powder
- 4 cups powdered sugar
- 1–2 tablespoons of warm water, as needed to get a good consistency
Instructions
- In a large bowl, cream together the butter, shortening, coffee and vanilla until smooth.
- In a separate bowl, sift together the cocoa powder and powdered sugar, then slowly add to the creamed mixture.
- Add warm water as needed to the frosting to thin it for piping or frosting a cake.
- Use immediately or cover and chill until ready to use. When ready, bring it to room temperature to soften and mix with a hand mixture to fluff it up before using.
- This recipe yields about 3 cups of dark mocha buttercream frosting or enough to cover and fill a 2-layer 6″ round cake.
- Prep Time: 10 mins
- Cook Time: 10 mins
