I want to make a mocha buttercream. Does anyone see any reason that I would have problems if I just used my regular all shortening wilton bc, substituting some cocoa powder for part of the ps, and substituting strong brewed coffee for the water and vanilla?

I'm willing to experiment, but if anyone knows of any reason this wouldn't be so good, let me know! Thanks!

Diana

All I know is that it's got my mouth watering!

If it were me, I would do it just like you said except I would keep the vanilla- it makes a difference!

Amber

I made mocha buttercream about two weeks ago I used instant coffee and a little bit of chocolate DH already made chocolate fudge icing. My husband who never and i mean never likes my chocolate cake ate the whole freakin thing!!!! it was like watching a dog eat a steak!!!! go for it i liked it and he LOVED IT

I have done both the brewed coffee and the espresso, and they're both great. But, as it would said before, DO use the vanilla! It makes a difference.

Thanks for the info! I will play around and see what I like best, and I'll keep the vanilla! I'm starting to get sick of plain buttercream.... :p

My mother and I made this for one of our Wilton courses. We made the regular buttercream icing, but instead of water we used very strong brewed coffe and added 3/4 cup cocoa powder. You have to add a little more liquid since you are adding more powder, but it tastes great.

That's good that it worked for you! I was thinking of omitting some of the powdered sugar and replacing it with the cocoa, so I'll probably just start with the regular amount of liquid and then add if needed.