- 2 tablespoons instant coffee granules
- 3 tablespoons boiling water
- 1 cup butter, softened
- 2 tablespoons baking cocoa
- 4 cups confectioners' sugar
- For frosting, in a small bowl, dissolve coffee granules in water; set aside. In a bowl, cream butter until light and fluffy. Beat in cocoa. Gradually beat in confectioners' sugar and coffee mixture until smooth. Use immediately or refrigerate.
Mocha Frosting Tips
Why is my mocha frosting grainy?Your mocha frosting could be grainy because your coffee granules didn’t fully dissolve in your water. Make sure the water is hot enough and you stir it long enough for the granules to dissolve.
Can I use regular brewed coffee instead of instant coffee?We recommend either using espresso or instant coffee granules because regular brewed coffee will not give you a strong enough flavor. If you love how this frosting turns out, try any of our favorite desserts that use instant coffee, too.
How can I thicken or thin mocha frosting?Thicken your frosting by adding more confectioners' sugar until you reach your desired consistency. Alternatively, thin it out by adding a few more teaspoons of water, one at a time.
How long does mocha frosting last?Store the mocha frosting in an airtight container at room temperate for up to 3 days, and in the fridge for up to 2 weeks. If you freeze it, it will last as long as 3 months in a freezer-safe container. Try it on our Best Chocolate Cake or the Ultimate Fudgy Brownies.
—Sarah Tramonte, Taste of Home Associate Culinary Producer
2 tablespoons: 177 calories, 9g fat (6g saturated fat), 24mg cholesterol, 74mg sodium, 24g carbohydrate (23g sugars, 0 fiber), 0 protein.