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Coffee Butter Frosting Mocha Recipe
|Medium grind coffee||1⁄3 Cup (5.33 tbs)|
|Coffee||1⁄3 Cup (5.33 tbs), medium grind|
|Cold water||1 Cup (16 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|Sugar||2 Cup (32 tbs), sifted, firmly packed|
|Sugar||2 Cup (32 tbs) (sifted, firmly packed)|
Serving size: Complete recipe
Calories 3693 Calories from Fat 404
% Daily Value*
Total Fat 46 g70.8%
Saturated Fat 29.1 g145.3%
Trans Fat 0 g
Cholesterol 121 mg
Sodium 531.2 mg22.1%
Total Carbohydrates 833 g277.7%
Dietary Fiber 0 g
Sugars 799.3 g
Protein 10 g20.5%
Vitamin A 28.1% Vitamin C
Calcium 14.2% Iron 20.1%
*Based on a 2000 Calorie diet
Remove from heat immediately and let stand 2 minutes.
Then strain through very fine strainer or through cheesecloth to remove all grounds.
Cool before adding to frosting.
(Never use leftover regular coffee.
This strong infusion is necessary for a good rich coffee flavor.) Cream butter until soft and smooth, and gradually blend in sugar and salt.
Slowly work in the fresh coffee infusion (about 3 tablespoons) until mixture is the proper consistency for spreading.
Spread between layers and on top and sides of cake.
Enough for two 8-inch layers.