Outrageous Mocha Buttercream!

Great pics. The frosting looks great, but I especially appreciate the illustrated recipe; much more entertaining than just copying the text from the cookbook.

Thanks!

This frosting sounds like it would be fabulous. I’ve never made Carol Bloom’s Devil’s Food Cake but I have made yours, Zoe.

Hey, everybody, I will vouch for how fantastic it tastes! It is now my “go to” chocolate cake/cupcake recipe.

And, Zoe, thanks too, for the pics!

tHAT LOOKS INSANELY GOOD! To be honest, anythign that adds coffee and bittersweet chocolate is bound to please me. You keep baking from this book and it makes me want to swoop it up and buy it as well.Plus, it was nominated for a James Beard award, which gives it a nice push. can you tell me the difference between italian, swiss, and reulgar meringue buttercream? I made a recipe like this one and it was called a french buttercream but I don’t get the difference

Thanks Carmen,

I’m so glad you like that Devil’s food cake, it is my all time favorite. It took me years of combining every recipe I’d ever tried to come up with one that I loved.

Zoë

Hi Recipegirl and Rebecca,

Thanks and I hope you enjoy her book!

Zoë

Thanks for the clarification Zoe! I really appreciate the explanation.

Hi Elizabeth,

What a great idea, I’ll work on a list of my favorite tools and equipment. Until then I’ve added a link to my post that shows you exactly the thermometer that I used. I must say I bought mine locally for about twice what amazon is charging. Oh well, it is still worth it!

Thanks, Zoë

Hi Katie,

It will be wonderful without the coffee as well. My preference would be to make it with a very bittersweet chocolate, just so it won’t be overly sweet. You could also add a dash of vanilla and a pinch of salt to the buttercream to perk up the flavor.

Let me know how it comes out!

Zoë

Hi Dawn,

This stuff is really smooth. Sometimes adding chocolate to buttercream makes it harder to get a clean finish and this one is almost better with the chocolate. Great to work with!

Thanks, Zoë

mmmm… This frosting looks like it would be perfect for my “renewal” cake. My husband and I are planning a nice renewal of vows at the end of the year, and we wanted to make our own cake together, part of the ceremonial thing you know? And of course, we both adore chocolate on chocolate cake!

Thanks for the recipe and the great illustrations!

Wow! I’m not even the biggest buttercream fan but that sure does look great. The cake is really beautiful, so simple but elegant. Nice pictures as well!

Hi Zoe!
I made this tonight for some friends, with the devils food recipe in cupcake form…it was unbelievable! I even goofed up the water/sugar/cream of tartar portion…it cooked just a minute or so too long – and became slightly carmelized. It didn’t seem to harm the taste overall, although I am hoping to catch it in time next time I make it!
It was delicious – and the pictures and explanations were extremely helpful in my first buttercream venture! You are helping me break out of my “freaked out by baking” mold!

Thanks lady!!

Zoe,
A few months back you popped into my mind and the next day, there you were on the front page of the food section of the Philadelphia Inquirer. I was tickled to see you and your amazing accomplishment! I immediately ordered the book and started baking. Since then we’ve enjoyed dozens of loaves of your delicious bread…and each time I think of you and hope that you and all your boyz are doing well in Minneapolis.
xo
Denise

ps: Awesome site, I’ve been a regular lurker…and as soon as our heatwave breaks I’m making this cake!

Zoe,
Philly is awesome. We are having a great time being back but are missing our friends in MN. We spent all of last summer in VT and thought of you when we were in Montpelier.
When you come to Philly, make sure to leave some time for a visit and some foodie fun.
In the meantime, visit me at http://www.lifestylerevolution.typepad.com
Denise

Hi Y,

Thank you! The buttercream tastes even better than it looks.

Zoë

Hi Lisa,

Yes absolutely. Flavor at will and use on anything you like. Buttercream is very adaptable. Just be careful not to add to much liquid to it or you will change the consistency.

Enjoy! Zoë

Hi Susan, I’m about to make several batches of it for Friday. I love the stuff.

Zoë

Hi Genevieve,

I’m thrilled that you made this buttercream, it really is one of my all time favorites!

Enjoy! Zoë

Hi Madalena,

Thank you so much for your kind words!

You can replace the cream of tartar with lemon juice. It just is there to help strengthen the egg whites and allows them to whip up bigger. Any acid will do the trick.

Glycerin is harder to replace. Have you tried your pharmacy? Some fondant recipes say that you don’t really need the glycerin, but I find that it makes it much easier to use if you have it..

Good luck and thanks!

Zoë

Hi BC,

Your cake sounds amazing! I’m so glad you enjoyed it. Thanks for letting me know!

Zoë

Hi Cyndi,

I think you will be just fine with Large eggs, unless they seem unusually small to you.

Enjoy! Zoë

[...] can be found here at Zoe Bakes, with full instructions and photos. Possibly related posts: (automatically [...]

I just made this buttercream this morning and iced a cake made from your Devil’s food cupcake recipe that I had in the freezer. I didn’t have the bittersweet chocolate so substituted some semisweet chocolate chips and semisweet baking chocolate (about 9 oz. instead of the 6) and it was to die for! Everyone (including the kids) loved it! I have to confess I “tasted” a good portion of it while making icing the cake! Thank you so much for your illustrated instructions, I know I would have wondered about the curdled look while adding the butter had I not known it was ok. Barbara

Hi! This recipe looks amazing and I want to try it out next month for my birthday. But I have a few questions first. The cake I’m making is going to be chocolate and soaked in a kahlua type syrup (nonalchoholic) and I’m making a sculpted cake. Will this taste as well if it’s layered with rolled out fondant and if so, do you have a fondant recipe that you think would taste well with this. Preferably one that’s easy to color. If you could help me that would be so amazing. Thanks!!

Help! I attempted to make this buttercream last night but my water, sugar, & cream of tartar started turning brown around the corner of the saucepan at 192 degrees, I never got to 242F. So as it turned darker I freaked and added it to the side of my kitchenaid mixer with the sugar/egg but my sugar mixture hardened. It was smoking and just an ugly mess. Do you think my thermometer is not accurate?? Does it need to be a candy thermometer? I really want to make this buttercream but have never tried this process before…Thanks!

Thanks Zoe! You are absolutely right. I didn’t mix the sugar and water well, I just swirled it a little around the saucepan. I thought it would mix as it simmered. So maybe that was the root cause.
My thermometer is a cheapy instant read from BB&B that I had to hold in the saucepan since I couldnt attach it to the pan and one time I dropped it in. I love your thermometer and will buy one this w/e before I make this again! Thank you so much!! With stiring the sugar and water and a better thermometer I should be able to do this!

I followed this recipe to the “T” and it is amazing. I have used it several times and everyone raves about it! Thanks!

Now my next question is, how do I make the traditional butter cream that is not too sweet (about like this or less) that when cold is almost like unsalted butter that chunks off the side of a cake slice, and when warm is creamy and wedding cake like…. I’d love to learn both, since this is awesome, but is not quite what a wedding cake features… Any help or email to my personal email would be great.

Thanks!