Recipe by GINGER P
"For coffee lovers. A delicious mocha frosting. Perfect with chocolate, caramel, or white cakes."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 1/2 cups
unsweetened cocoa powder
butter or margarine, softened
strong brewed coffee
Excellent butter cream frosting! I couldn't have been more pleased. I scaled this to 32 servings (4 cups powdered sugar) for my 9" layer cake and still wish I would have had more for decorating. I beat the butter a few minutes until fluffy, gradually added the full amount of powdered sugar called for and enough coffee until I got it to the consistency I wanted. I beat the frosting for several more minutes after that, until it was light, creamy, fluffy and silky smooth. This is pleasantly light chocolate - not too strong, and not too sweet, with just a hint of coffee flavor. I found the proportions of all ingredients perfect, and this will be a recipe I'll certainly be comfortable referring to again, whether I use it with the coffee or without, with the chocolate or just as a traditional vanilla buttercream. This frosting as written, however, was the perfect choice for "Chocolate Mocha Cake I," also from this site.
Great consistency, but I found this frosting too sweet with too little flavour. I increased the coffee and cocoa to about 3 tablespoons each to increase the mocha flavour.
I-N-C-R-E-D-I-B-L-E. Delicious. I loved how light and fluffy the frosting was, easy to spread with just a light chocolate flavoring, and plenty of heavenly coffee. I did add a bit extra espresso, and instead of mixing the ingredients all together I whipped up the butter, added the cocoa and coffee, and lastly added the sugar until it was perfect for me. Almost too good to be true, it's so simple. Thank you very much for sharing.
Wow, this icing was so good! I took the advice of others and only used 1 cup of sugar and added 2 tbs of coffee. I brewed 1 cup of water and added 2 tbs of coffee grinds in the coffeemaker, which I think made the coffee strong enough for the recipe... a lot of flavor!
This frosting was wonderful! I took another reviewer's advice and doubled the amount of coffee and chocolate in this, and then I tripled the recipe to frost "Black Magic Cake," also on this site. A huge hit!
This is a delicious mocha icing. I used it on Black Magic Cake and it was wonderful. However, it does not make very much and my 9x13" cake had what I considered to be too thin a layer of icing. I can't imagine trying to ice a layer cake with just this amount. Next time I will double it.
This didn't have the taste of coffee enough even with a VERY strong coffee, which I used, in it... So I applied to one of the reviews and added 2 more tablespoons of coffee! The taste came up a bit but not so much! In this recipe, I think you should be a tester in your amount of coffee added ;D!
Used this to frost mocha cupcakes, and it was perfect. I did have to double the recipe to frost all 24 cupcakes. It turned out light and fluffy, and definitely had a distinct coffee flavor.
* Percent Daily Values are based on a 2,000 calorie diet.
Coffee Butter Frosting
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 105
** Calories from Fat: 47
Celebrate Passover with Jewish main dishes, desserts, and traditional holiday foods.
Choose your Easter dinner main dish from hams, savory lamb, and over 150 more recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See a 5-star recipe for sweet, creamy peanut butter frosting.
This delicious, creamy frosting makes any cake grand.
See how to make a warm German cake frosting with pecans and coconut.