Reviewed: Feb. 9, 2013

I made the recipe as stated above but used about 14 oz of powdered sugar. It was sooo ridiculously sweet. I added an additional half cup of cocoa powder just to cut the sickly sweetness and overwhelming flavor of powdered sugar.

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Reviewer:

Minty-green

Cooking Level: Intermediate

Home Town: Nashville, Tennessee, USA

Reviewed: Feb. 6, 2013

This was super easy and super tasty!!!! I used instant coffee, dissolved in about 2T of water along with the salt. Upped the butter to 1 cup, as I was just a touch short of 4oz if cream cheese. I used 4 1/2 c. of powdered sugar. Wasn't too sweet, great coffee notes. Will use again, thanks for sharing.

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Reviewer:

Flying A

Cooking Level: Expert

Reviewed: Jan. 22, 2013

Fantabulous! I bought an espresso shot from Star Bucks as I didn't have a dark roast coffee on hand, or a way to brew coffee strong. It turned out to be a great choice for a pop of flavor.

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Reviewer:

Kathy Johnson

Reviewed: Dec. 3, 2012

Just made this recipe today to put on a chocolate cake, in a word, YUM! As was stated by another review, I too used a bit less confectioners sugar. This is my kind of frosting, it is not sickening sweet.

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Reviewer:

LGEE

Reviewed: Dec. 1, 2012

Yum, yum, and yum some more. Coffee and chocolate, how can you go wrong. We only used about 14 ozs of confectioners sugar instead of 16 ozs. We put it over a chocolate cake with just a touch of coffee it in as well. We substituted the expresso powder for the three tablespoons of strong coffee. This icing is definitely a keeper.

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