Mocha Buttercream No-Grit Silky Smooth

Mocha Buttercream, silky smooth and no-grit. Pipes like a dream There is a very clever secret to achieving the smooth, no-grit texture in this Mocha Buttercream.

Prep Time 30

Total Time 30

Servings Cups

Calories 1392kcal

Author Fay Khoury

EQUIPMENT

INGREDIENTS

1 tablespoon (1 tablespoon) cocoa powder dutch-processed
2 teaspoon (2 teaspoon) instant coffee granules
100 ml (6 ¾ tablespoon) water hot
250 g (1 cups) butter unsalted
250 g (2 cups) powdered sugar

INSTRUCTIONS

Prepare Mocha Mixture: In a small bowl, combine the cocoa powder and instant coffee granules. Add the hot water and stir until both the cocoa and coffee are fully dissolved.
Combine with Sugar: Pour this mixture into another bowl containing the powdered sugar. Mix well to ensure the sugar fully dissolves.
Strain the Mixture: To ensure no grittiness, strain the mixture using a fine mesh strainer into another bowl. This will remove any undissolved bits.
Cool the Mixture: Set the strained mocha mixture aside and allow it to cool completely before you use it.
Whip the Butter: In a separate large bowl, add the softened unsalted butter. Whip the butter for up to 5 minutes until it becomes light and fluffy. This step is key for a silky texture.
Combine Butter and Mocha Mixture: Slowly add the cooled mocha mixture to the whipped butter. Continue to beat the mixture while adding the mocha liquid. Adding the liquid gradually helps prevent the butter from splitting.
Final Mixing: Once all the mocha mixture has been added, continue to mix for an additional 2-3 minutes. This will ensure a very smooth, silky consistency.
Adjust Consistency (if needed): If the buttercream is too thick, you can adjust the consistency by adding a small amount of milk or cream, one teaspoon at a time, until the desired consistency is achieved.
Use or Store: The mocha buttercream is now ready to use. It can be spread on cakes, piped onto cupcakes, or used in various other desserts. If not used immediately, store it in an airtight container in the refrigerator. Before using, let it come to room temperature and give it a quick whip to bring back its silky smooth texture.

NOTES

This recipe can be doubled Butter Temperature: Ensure your butter is at room temperature for optimal whipping. Cold butter won’t mix well and can lead to a lumpy buttercream.

Dissolving Sugar and Coffee: Make sure the cocoa powder and coffee granules are completely dissolved in hot water to avoid any grittiness in the buttercream.

Cooling the Mocha Mixture: Allow the mocha mixture to cool completely before adding to the butter to prevent melting and to maintain the right consistency.or tripled successfully if you need a larger quantity.

NUTRITION