Mocha-chocolate Butter cream frosting (with whole eggs)
Mocha-chocolate Butter cream frosting (with whole eggs)

Hey everyone, it is me, Dave, welcome to my recipe site. Today, I will show you a way to prepare a special dish, mocha-chocolate butter cream frosting (with whole eggs). One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Mocha-chocolate Butter cream frosting (with whole eggs) is one of the most popular of current trending foods in the world. It is enjoyed by millions daily. It is simple, it’s fast, it tastes delicious. They are fine and they look wonderful. Mocha-chocolate Butter cream frosting (with whole eggs) is something that I have loved my whole life.

To begin with this particular recipe, we have to prepare a few ingredients. 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):
  1. Take Eggs
  2. Get Sugar
  3. Take Chocolate , chopped
  4. Take Butter
  5. Take Coffee Instant powder
  6. Get Water
Instructions to make Mocha-chocolate Butter cream frosting (with whole eggs):
  1. Boil the coffee powder in water and keep aside. Melt the chopped chocolate in a double boiler. Keep aside to cool.
  2. 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.
  3. Meanwhile, combine the sugar and 1/3 cup water in a pan.
  4. 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.
  5. 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.
  6. 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)
  7. 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.
  8. 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.
  9. 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!
  10. 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.
  11. 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.
  12. Some useful links: http://www.thekitchn.com/recipe-rescue-how-to-save-a-br-69323 http://cake-decorating.lovetoknow.com/best-buttercream-frosting

So that is going to wrap this up for this exceptional food mocha-chocolate butter cream frosting (with whole eggs) recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this webpage in your browser, and share it to your family, colleague and friends. Thanks again for reading, I hope this webpage becomes “the place to be” when it comes to mocha-chocolate butter cream frosting (with whole eggs) cooking. Go on get cooking!