Gluten-Free Mocha Frosting - dummies

By Jean McFadden Layton, Linda Larsen

The flavor of this gluten-free mocha frosting develops after it stands for a while. Make the frosting just after you put the cake in the oven, and let the frosting stand at room temperature, covered, while the cake bakes and cools. Beat it again just before spreading; add more milk, if needed.

Preparation time: 10 minutes

Yield: 9 servings

1 tablespoon hot water

2 teaspoons instant espresso powder

1/2 cup (1 stick) unsalted butter, softened

1 pound (3-3/4 cups) powdered sugar

1/4 cup cocoa powder

4 to 5 tablespoons milk

  1. In a small bowl, combine the hot water and instant espresso powder and mix until dissolved.

  2. In a large bowl, beat the butter until it’s light and fluffy. Gradually add the powdered sugar, beating well after each addition.

  3. Beat in the cocoa powder and espresso.

    The mixture will be very thick at this point.

  4. Gradually add the milk, beating until the frosting is of desired consistency.

    Use to fill and frost one 9-inch layer cake.

Per 1 tablespoon serving: Calories 55 (From Fat 18); Fat 2g (Saturated 1g); Cholesterol 5mg; Sodium 1mg; Carbohydrate 10g; Dietary Fiber 0g; Protein 0g.

If you have leftover frosting, place dollops on a cookie sheet and freeze them until firm. Roll them into balls for truffles. They can be refrozen and then dipped into melted chocolate.

You can use brewed espresso in this frosting recipe. Just substitute 1/4 cup brewed espresso for the hot water, espresso powder, and milk. But the espresso powder does provide a stronger coffee flavor. A good brand is Medaglia D’Oro, available on