Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, mocha-chocolate butter cream frosting (with whole eggs). It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
Mocha-chocolate Butter cream frosting (with whole eggs) is one of the most popular of recent trending meals on earth. It is appreciated by millions every day. It’s easy, it is fast, it tastes delicious. Mocha-chocolate Butter cream frosting (with whole eggs) is something which I have loved my entire life. They’re fine and they look fantastic.
Today's Recipe is Chocolate Mocha Cream Frosting Chocolate mocha cupcakes recipe ! with my Swiss meringue buttercream frosting ! Here is the clickable link to the recipe preview you saw at the end of this video: Swiss Meringue Buttercream Recipe ! ►http. Learn the secret ingredient on how to make super moist and chocolatey cupcakes without using eggs (hint: vinegar!).
To get started with this recipe, we must prepare a few components. You can cook mocha-chocolate butter cream frosting (with whole eggs) using 6 ingredients and 12 steps. Here is how you can achieve that.
The ingredients needed to make Mocha-chocolate Butter cream frosting (with whole eggs):
- Prepare 5 Eggs
- Make ready 400 Grams Sugar
- Get 300 Grams Chocolate , chopped
- Prepare 450 Grams Butter
- Prepare 2 Teaspoons Coffee Instant powder
- Get 2 Tablespoons Water
The coffee flavor will be a welcome addition to any chocolate dessert. Add powdered sugar and cocoa mixture alternately with milk, beating to spreading consistency. Chocolate Mocha Cupcakes I recommend to you this coffee buttercream frosting, it's simply divine and it can be also used for filling a Chocolate Mocha Cupcakes. We love cupcakes, so I try to prepare them as often as I can.
Steps to make Mocha-chocolate Butter cream frosting (with whole eggs):
- Boil the coffee powder in water and keep aside. Melt the chopped chocolate in a double boiler. Keep aside to cool.
- Get the butter out of the fridge and let it soften. The butter should be just soft enough to be indented by the touch of your finger.
- Meanwhile, combine the sugar and 1/3 cup water in a pan.
- Bring to a boil over medium-high heat, stirring to dissolve the sugar, till a candy thermometer inserted shows 112 - 115 C (see this very informative link on the same http://baking911.com/quick-guide/how-to-az/candy-sugar-syrup-temperature-chart). It takes about 5 mins.
- Start beating the eggs approx 3 mins after you started boiling the sugar syrup. After the sugar syrup has reached the desired point, with the mixer running, slowly add the sugar syrup to the eggs from the side of the bowl.
- Continue to beat the eggs and sugar syrup mixture until the mixture cools down completely (about 10-15 mins with a hand mixer, 7-10 mins with a stand mixer)
- Add the butter 1tbsp a time to the above mixture, continuing to beat the whole while. Add melted chocolate and coffe mixture and continue to beat.
- There may come a time (it did happen with me) when the mixture starts looking curdled. At this point, I refrigerated the whole mixture in the fridge for half an hour and continued to beat after taking it out.
- I had to repeat the above step for about 3-4 times as it was really warm in Bangalore when I was making the frosting. I have just one tip for you, which I got from doing a ton of research in those nervous 30 mins of refrigeration and that is, don't give up!
- Keep beating and the mixture will magically come together after a while. As I was using a hand mixture, it took a really long time for the frosting to come together.
- This is enough to frost and fill a two layered 9 inch cake. I had some leftovers, which you can freeze upto 6 months. Wrap it in an air tight container. To reuse, bring it to room temperature and beat the mixture again.
- Some useful links: http://www.thekitchn.com/recipe-rescue-how-to-save-a-br-69323 http://cake-decorating.lovetoknow.com/best-buttercream-frosting
Chocolate Mocha Cupcakes I recommend to you this coffee buttercream frosting, it's simply divine and it can be also used for filling a Chocolate Mocha Cupcakes. We love cupcakes, so I try to prepare them as often as I can. They are a special dessert: beautiful. Perfect with chocolate, caramel, or white cakes. I couldn't have been more pleased.
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