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Mocha Buttercream Frosting

This buttercream flavor is a good balance of sweet and coffee! And if you're a coffee lover like me, you'd love this! It's easy to do and it's very delicious. I usually use this buttercream with my chocolate cupcakes or even chocolate cakes, depending on my mood if I wanted cupcakes or I wanted a piece of cake!


  • Shelf life, when put in the fridge, can last to up to 10 days.


  • In an air tight container in the fridge.

Mocha Buttercream Frosting


Serves: 14 Big Cupcakes or 30 mini-Cupcakes


❑ 1/2 Cup of Softened Butter*

❑ 1/2 Cup of Vegetable Shortening

❑ 3 Cups of Powdered Sugar (Icing/Confectioner's Sugar)

❑ 1-3 tsp of Milk

❑ 1 1/2 tsp of Expresso Powder


*Make sure that your softened butter isn't TOO softened but a still a bit cold since it's going to get whipped so much and the temperature will lower even more. If it's too soft, just pop it back in the fridge for about 10-15 minutes before whipping it.



STEP 1: Add the softened butter and vegetable shortening together. Whip until it becomes a color white whipped consistency.


STEP 2: Add the Powdered sugar. Add them in 3 batched of 1 cup of each until it becomes a buttercream consistency.


STEP 3: Add the expresso powder to the mixture and whip again until well-combined.


STEP 4: Lastly, add milk from 1 to 3 tsp, depending on the consistency you want it to be.

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