Reviewed: Aug. 15, 2008

Used it on the puffs (at least the one that had coffee-flavored custard cream in them :) ) to make my wedding cake (croquembouche) - it took a while to make. Out of the three icings I made (chocolate, coffee and vanilla), it was the longest. But It was worth it!!

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ChocolatePanda

	Cooking Level: Beginning Living In: Davis, California, USA
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Reviewed: May 31, 2008

Wow! really great icing recipe! I added some cocoa powder in it to give it a deeper tone, made it as directed and it came out a bit thin, but that was perfect for what i was using it for... drizzled over chocolate filled crossionts, it makes a pretty presentation and looks like you did alot of work. Thanks for this, it's really yummy!

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gidget2100

	Cooking Level: Intermediate Living In: Stuttgart, Baden-Württemberg, Germany
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Reviewed: Apr. 9, 2008

I loved this recipe! I made very, very strong coffee with a touch of cocco and it turned out awesome. This will become my staple icing.

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Carrie C


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Reviewed: Mar. 16, 2008

I think coffee goes well with a lot of things. I put this on a spice cake and the combination was very good. It was a little too thin though . next time i will use butter instead of margarine because i think the flavor would be better.

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Linsey

	Cooking Level: Beginning Living In: Akron, Ohio, USA
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Reviewed: Dec. 26, 2007

I rate this recipe 3 star because it isn't very beginner-friendly recipe though the proportion of ingredients seem to be correct. I made this icing in two batches. In the first batch I didn't know how long to beat so it turned out a little less fluffy. For the next batch I beat it somewhat longer and it was fluffier. I still don't know if the next time I should beat longer than that.

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smriti

	Cooking Level: Beginning Living In: La Jolla, California, USA
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Reviewed: Nov. 30, 2007

Yum. I replaced one Tbsp. of the coffee with a Tbsp. of Patron coffee liqueur. I used this to frost a small pumpkin cake which, surprisingly, tasted pretty good. It was like having a cup a joe with a slice of pumpkin pie.

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Amberly

	Cooking Level: Intermediate Home Town: Raleigh, North Carolina, USA Living In: Milwaukee, Wisconsin, USA
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Reviewed: Sep. 1, 2007

great tasting and good consistency! I used 2 15ml spoonfulls of coffee and used half a mugfull of boiling water. Ended up using a few tablespoons of coffe mix until just right flavour and consistency.

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teencherilyn

	Cooking Level: Beginning
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Reviewed: Jul. 29, 2007

This icing is very good on the Chocolate Mocha Cake. Instead of using it as icing I used it as frosting. I double the recipe and it was delicious.

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Erin151


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Reviewed: Jul. 9, 2007

I tried one of the variations that another person suggested: I added about 3 to 4 tbl of Amaretto which blended well with the coffee flavoring. It was delicious on a German Chocolate Cake!

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Sierra

	Cooking Level: Intermediate Home Town: Daysland, Alberta, Canada Living In: Edmonton, Alberta, Canada
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Reviewed: May 17, 2007

The coffee taste in this icing is very good and strong. All it needs now is a perfect cake to complement it.

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DetectiveL

	Home Town: Toronto, Ontario, Canada Living In: Waterloo, Ontario, Canada
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Reviewed: Dec. 31, 2006

My grandmother always made an icing like this when she had no way to get to the store. I needed something for a mocha cake and this was perfect!

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kcj


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Reviewed: Dec. 29, 2006

This wasn't bad. I stuck it on top of some deep dish brownies I made, and it went nicely with them. I had to add more powdered sugar to make it less of a glaze, but it was nice enough. I subbed 3 T milk and 1 t coffee granules for the hot coffee.

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FRAMBUESA

	Cooking Level: Expert
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Reviewed: Jul. 27, 2006

I did not like this icing. It was too strong and too runny!

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Stephanie J.S.

	Cooking Level: Expert Home Town: New York, New York, USA Living In: Auckland, Auckland, New Zealand
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Reviewed: Jul. 21, 2006

Way to thin... I added an extra half cup of confectioners sugar and it was still thin.

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George

	Cooking Level: Expert Home Town: West Haven, Connecticut, USA Living In: Hamden, Connecticut, USA
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Reviewed: Sep. 12, 2005

This frosting is superb!!!!!! It was out of this world on the Chocolate Mocha Cake. PS I did double the frosting recipe for this cake. We like a lot of icing!

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blondefudge


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Reviewed: Feb. 2, 2005

yes, the icing is runny, but i just topped the cake and let it sit in the fridge for a while, and it worked out just fine.

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LEILA1979


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