Saturday, October 22, 2016

Mocha Buttercream Frosting

4 cups sifted confectioners’ sugar
Pinch of salt
2 tsps. expresso powder
½ cup vegetable shortening at room temperature
½ cup unsalted butter at room temperature
3-5 tbsps. milk

Step 1 – Using the paddle attachment blend the salt, shortening and butter together on high speed for 30 seconds. Repeat 2-3 times, scraping the side of the bowl in-between. Add in ½ cup of the confectioners’ sugar at a time and blend on low to medium speed. Repeat until all of the sugar is added. Finally add in your expresso powder and milk until the consistency is reached that you prefer.

Step 2 – Use a icing spreader to cover your cake or use it to pipe your favorite decorations. Enjoy!

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