Reviewed: Sep. 8, 2009

i made this exactly to recipe and it turned out AWFUL! it never thickened enough for me to consider it frosting and the taste was absolutely terrible. i will not be making this again or suggesting it to anyone ever.

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Heather

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Reviewed: Aug. 14, 2009

absolutely amazing. however i did make changes!!! I only used 2 cups of powdered sugar and a TB a milk like other users. I dissolved my coffee granules in about 2 TB of warm water before adding to the mix. i also used a little less cinnamon than it called for because i was afraid that it would be too strong, but it was perfect. this frosting is perfect for any cake, especially chocolate! it ices beautifully. very smooth and keeps well on the cake. i will be using this frosting for the rest of my life! it tastes delicious and looks great! what more could you want a frosting to do?

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LittleChef

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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Reviewed: May 6, 2009

Delicious and decadent.

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marljong

Cooking Level: Expert

Living In: San Mateo, California, USA

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Reviewed: May 5, 2009

This is a wonderful, light frosting. I used it on the Mexican Chocolate cake - very good pairing. Double this recipe for a 2 tier cake. I also added veg shortening (Crisco 1/2 cup to 1 cup butter)to give it a little more body. There were comments about the frosting being too sweet - add more salt. Salt helps to cut the sweetness in frosting.

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MrsG

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Reviewed: Dec. 8, 2008

I wanted to make cinnamon frosting but couldn't find a recipe. I made this and omitted the coffee. A little thin, but that was my fault for adding too much milk. I had to adjust by adding more powdered sugar and cinnamon. Went great with a ginger cookie recipe!

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MrsFisher0729

Cooking Level: Intermediate

Home Town: Jonesboro, Arkansas, USA

Living In: Dallas, Texas, USA

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Reviewed: Nov. 23, 2008

WHOA this icing is waaaay sweet for me. I followed the recipe but stopped adding sugar after 2 cups because it was already insanely sweet. I ended up adding more coffee and some unsweetened cocoa powder to try to add more FLAVOR and less sugar. I added it to the Black Magic cake on this site and wasn't a fan of the combination. I'll have to continue my search for the perfect frosting recipe...

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MCRGIRL

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Reviewed: Aug. 12, 2008

Delicious and easy! As recommended, I dissolved the coffee in a bit of hot water before adding to the mix, and added milk as needed for consistency instead of measuring it out. I also sifted the sugar. It would be great on pumpkin bread. All 4 kids (ages 9-5) loved it as well.

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SB2323

Cooking Level: Intermediate

Living In: Austin, Texas, USA

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Reviewed: May 15, 2008

I have made this several times, and it always is a hit. Like other reviewers, I dissolve the coffee in the vanilla before adding. Make sure to cream the butter really well before continuing on to get a nice, smooth frosting. Goes well with the Mexican Chocolate Cake, also on this site.

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melby7

Cooking Level: Intermediate

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Reviewed: Apr. 16, 2008

DE-LI-CIOUS! I made a spice cake and found I didn't have any ready made frosting. I made it according to the directions except I used 1 Tsp. hot tap water in with the instant coffe, cinnamon and vanilla extract. Then I added the rest. Talk about YUMMY. Finger licking good. I am keeping this cake in the fridge to keep that frosting cool and delicious. Will make again for certain.

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Naomi Renee

Cooking Level: Expert

Living In: Mentor, Minnesota, USA

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Reviewed: Apr. 7, 2008

This is delicious! I followed the directiions and took the advice of a couple of other reviewers who suggested dissolving the coffee and cinnamon in a teaspoon or two of hot water. The frosting came out perfectly in both flavor and consistency with no further alterations to the original recipe. I love both cinnamon and coffee, and this combination is out of this world! Try it and then tell all your friends!

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BEAGLEMANS

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Reviewed: Mar. 16, 2008

Very good. I doubled the coffee grounds. I love the idea of putting cinnamon into icing. Mine was also a little thin, so I added more icing sugar.

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dael

Cooking Level: Intermediate

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Reviewed: Nov. 27, 2007

This is a wonderful departure from ordinary chocolate or vanilla frosting! We don't use instant coffee in our house, so I just used the first 1/3 cup from the coffee maker when brewing a strong pot and chilled it. I also increased the cinnamon to 1 teaspoon, and decreased the sugar to 2 cups (it was still plenty sweet!) I didn't have the luxury of following the recipe as written, because we do not use dairy products in treats we share with our dairy-allergic son. But if I had used butter, I'm sure it would have been even richer and better. As it was, I used 1/4 c. Earth Balance shortening, and 1/4 c. Earth Balance buttery spread. I omitted the milk and just used the brewed coffee instead. Very nice flavor! It went well on chocolate cupcakes.

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Mel & the boys

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Reviewed: Nov. 26, 2007

I frosted the Mexican Chocolate Cake from this site with this frosting and it was delicious! Disolving the coffee and cinnamon in hot water was a good idea, I recommend it.

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AMBERKRYNOCK

Cooking Level: Expert

Home Town: Hamilton, Michigan, USA

Living In: Welch, West Virginia, USA

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Reviewed: Nov. 24, 2007

Absolutely delicious! Used with a spice cake (from the Scratch Cake and Variations on this site.)

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UNCgal

Cooking Level: Expert

Living In: Burlington, North Carolina, USA

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Reviewed: Sep. 28, 2007

Put this on top of a boxed brownie mix and it took the brownies over the top! Use less milk than called for - used about 2 TBSP. Have made this many times and always have people ask for the recipe!

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Tootie

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Reviewed: Sep. 14, 2007

What a unique frosting flavor! Very good on chocolate cake. Save the step of mashing the instant coffee by dissolving it in a little water or the vanilla. Excellent!!

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Springchick

Cooking Level: Expert

Home Town: Mason, Ohio, USA

Living In: Springboro, Ohio, USA

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Reviewed: Jul. 31, 2007

Coffee and cinnamon are two of our favorite flavors. Used this frosting on the Cookie Sheet Raisin Cake also on this sight. The frosting was excellent. Want to try this next on a spice cake.

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RayColsOh

Cooking Level: Expert

Home Town: Columbus, Ohio, USA

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Reviewed: May 27, 2007

At home and at work - everyone loves this frosting. I find I need to cut the sugar a little, and play around with the milk to get the right consistency. If you follow the recipe to the T, you might wind up with a runny mess.

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Leslie

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Reviewed: Mar. 21, 2007

Absolutely amazing ... made to top Cappuccino Bon Bons from this site. I did make a few minor modifications: I added a tbsp of unsweetened cocoa powder and a splash of vanilla flavored coffee creamer, and reduced the milk and confectioners' sugar by probably half (eyeballed it). The result was an incredibly smooth, fluffy and absolutely delectable topping. I can't wait to try this on other desserts!

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STEPHYCOOKS

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Reviewed: Feb. 26, 2007

This frosting is to die for! I made this with black magic cake for someone who is a huge coffee fan and everyone loved it. The flavor is so good and unique. I like my frosting a little thinner and thought it had a nice texture.

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