Mocha Butter Cream Filling Recipe


Difficulty LevelEasyHealth IndexAverage
Interest Group


 Unsalted butter1 Cup (16 tbs)
 Rum2 Tablespoon
 Almond extract2 Teaspoon
 Vanilla extract1 Teaspoon
 Confectionery sugar2 Cup (32 tbs), sifted
 Egg yolks3
 Instant coffee2 Teaspoon
 Dutch cocoa1⁄2 Teaspoon (Processed)
 Boiling water2 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 2855 Calories from Fat 1714

% Daily Value*

Total Fat 195 g299.6%

Saturated Fat 120.1 g600.3%

Trans Fat 0 g

Cholesterol 1039.1 mg

Sodium 48.9 mg2%

Total Carbohydrates 250 g83.3%

Dietary Fiber 0.74 g3%

Sugars 234.1 g

Protein 10 g19%

Vitamin A 125.4% Vitamin C

Calcium 11.6% Iron 9.5%

*Based on a 2000 Calorie diet


1. Beat butter, rum, and extracts in a bowl until blended. Gradually add about 1 1/2 cups of the confectioners' sugar, continuing to beat until fluffy. Beat in egg yolks, one at a time.
2. Blend instant coffee and cocoa in a small cup; add the boiling water and stir until thoroughly mixed; cool. Beat into the butter mixture with the remaining 1/2 cup confectioners' sugar. Chill until ready to use. Allow to come to room temperature; beat, if necessary, to spreading consistency.