White Chocolate Mocha Frosting

White Chocolate Mocha Frosting

7 Reviews 2 Pics
Recipe by  LMCBSOP

“I threw together this frosting for my birthday cake. I used a devil's food cake, and it was very well received.”

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Adjust Servings

Original recipe yields 1 frosting for 9x13 inch cake


  1. Mix the instant coffee with the milk, and let it stand until coffee is dissolved.
  2. Melt the butter and chocolate together, and beat until smooth, then add vanilla.
  3. Beat in 1 cup of confectioners sugar. Add half the milk mixture, then 1 cup confectioners sugar, then the other half of the milk, then 1 cup confectioners sugar.

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Reviews (7)

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As long as you DO NOT MELT the butter, this recipe is very good. I used a whole bar of white chocolate (3.6 oz), melted and cooled. The butter was at room temp, as was the milk, and I used an electric mixer for about 3 minutes. It was enough to frost a two-layer cake.



DO NOT MELT THE BUTTER!!! I was in a serious time crunch and realized too late that melting the butter was a HUGE mistake! To modify: melt the white chocolate and blend in to frosting AFTER adding confectionery sugar. The flavor is awesome..I put this on a white chocolate cake filled with dark chocolate ganache and topped with chocolate shavings.



Although a good recipe, it really is not a frosting but rather an icing. To me this is a big difference and can be inconvenient if unexpected.

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Amount Per Serving (18 total)

  • Calories
  • 145 cal
  • 7%
  • Fat
  • 6.4 g
  • 10%
  • Carbs
  • 22.1 g
  • 7%
  • Protein
  • 0.5 g
  • 1%
  • Cholesterol
  • 15 mg
  • 5%
  • Sodium
  • 43 mg
  • 2%

Based on a 2,000 calorie diet



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Chocolate Fudge Buttercream Frosting


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Chocolate Icing