2.05.2014

Mocha Buttercream Frosting {top 8 + gluten free}

I've been looking for a reason to make my Decadent Chocolate Cake again. My birthday is coming up and I've decided that is a perfect reason! I've actually had it on my mind for more than a month...isn't that sad?! 

Also, if you didn't already know, I absolutely LOVE coffee-flavored anything (I think...). I decided to whip up a coffee buttercream frosting just for this occasion. It is Ah.Maz.Ing. I couldn't wait until my "actual" birthday so I ended up making one cake in my 9" round Corningware dish and three mini cakes in some 3" round pans I picked up to make my little man's 1st birthday smash cake. (That seems like ages ago!)


I used two of the minis to make the little cake below. I'm going to take this one to work and share it (aren't they lucky?!). The third mini fell apart upon removal, so the boys and I decided to split the crumbles topped with frosting for a "pre-birthday/snow day/taste testing" sort-of celebration. (It's a thing.) 

I did actually question (after the fact) whether feeding these already somewhat hyperactive boys cake with sugar and caffeine was really a good idea...but they didn't have much of the frosting. (They did fine and it didn't have a negative effect, in case you're wondering.) Finally, the 9-incher went into the fridge to be saved for my actual birthday-day. I cannot wait!


#top8free #glutenfree #vegan #mocha #frosting

Mocha Buttercream Frosting  {top 8 + gluten free}
                                                                                                                           

  • 3 cups powdered sugar 
  • 1/2 cup Spectrum organic palm shortening
  • 1/2 cup brewed coffee, chilled
  • 1 Tbsp unsweetened cocoa powder
  • 2 tsp instant coffee granules (unless you brew your coffee very strong, then omit)
  • 1 tsp vanilla extract
  • Pinch of salt

In a stand mixer with the whisk attachment, mix together the shortening, powdered sugar, cocoa, instant coffee, vanilla and salt on medium speed. Add the powdered sugar and mix on low speed until well combined. Then turn mixer on medium-high for about 5 minutes. 

Allow cake to cool completely before frosting. 

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