Reviewed: Sep. 30, 2009

definitely a good recipe. I added about 5 tbsp coffee and a little more sugar to get the correct texture. Very tasty on chocolate cupcakes!

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Lauren

Cooking Level: Intermediate

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Reviewed: Sep. 11, 2009

This is a keeper. In fact I want to make anything that needs frosting just to taste it again! With other reviewer's suggestions the changes/additions that I made were: 3 Tbsp butter, 2 Tbsp strong brewed coffee, 1 Tbsp cocoa powder to deepen the color.

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debbeeT

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Reviewed: Aug. 14, 2009

delicious! i make frosting like this (minus the coffee and not as much butter) all the time for everything from cinnamon rolls to sugar cookies, but i never considered using coffee instead of milk for the liquid so im glad i found this recipe! i put it on chocolate fudge cake mix cookies and they are fantastic with this frosting!

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<3

Cooking Level: Intermediate

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Reviewed: Jul. 1, 2009

This tastes great as is, but adding hot chocolate powder makes for a really nice mocha flavor. :D

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Me

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Reviewed: May 24, 2009

I used this recipe to frost Christine's Coffee Liqueur Cookies from this site. It turned out great! Instead of 3 Tbsp. coffee, I used 1.5 Tbsp. coffee liqueur and 1.5 Tbsp. milk. Came out very flavorful and a great consistency!

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Dianne

Cooking Level: Expert

Home Town: Iowa City, Iowa, USA

Living In: St. Cloud, Minnesota, USA

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Reviewed: Mar. 17, 2009

This recipe, as is, has an odd consistency. I even made sure not to add the entire amount of coffee at first, and to only use more as needed to make sure it wasn't too runny. It has a very "foamy" consistency, once applied to the cake. I made a second batch and lightly melted the butter, and added about a tablespoon of unsweetened cocoa powder. Perfect! The color was also much better, and the texture was creamy, fluffy, and wonderful! It's a good base to work from, which I appreciate! :)

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Sara

Cooking Level: Beginning

Home Town: Pasadena, California, USA

Living In: Scottsdale, Arizona, USA

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Reviewed: Feb. 22, 2009

It tasted wonderful on the mocha cake I made.

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hapajessie

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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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le petit haricot

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

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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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