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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