"Delicious mellow coffee flavor makes this frosting a favorite on chocolate cake. Eat with a spoon or use to frost a cool cake." — future_chef
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instant coffee powder
1 (16 ounce) package
unsweetened cocoa powder
1 1/2 teaspoons
While I couldn't detect the mellow coffee flavor the submitter describes, the coffee (and a good pinch of salt) no doubt did heighten the chocolate flavor because for some reason it just does. I was not entirely happy with the recipe as is, preferring to nearly double the butter, which I didn't melt. By doing so I got the fluffy "chocolate ice cream" look and mouth feel I was after, and a frosting that wasn't overly sweet. I used this to frost "Chocolate-Zucchini Cupcakes," also from this site.
I used a little more butter and milk just to get to the consistency I was after, but the basics were still there. Good flavor and seemed easy to tweak for what I wanted, which is much appreciated.
Delicious! Need to stay out of it so there is enough left to frost the cupcakes. It reminds of a frosting my grandmother used to make- none of that artificial flavor of canned frosting. I made it with margarine because that was all I had and it was fine. I also used coffee that had been brewed and that was fine too. I used only one tablespoon of milk.
This frosting had a good flavor. I made it for a faceless recipes (recipes without photos) for the website. I am just still trying to think, what to use it with. It's 10x better than using canned frosting. Although, I couldn't really taste the coffee. It tasted like a good rich chocolate frosting. The color was like a milk chocolate. I thought it tasted a lot like a frosting version of fudge. It is really sweet, but that is to be expected. Maybe, a lightly sweet shortbread type cookie would work. I will update with a picture, when I figure it out.
I made this using a little more milk and powered sugar. Plus I used 1 1/2 tbsp of coffee (I wanted a stronger coffee flavor). Love coffee!!! I got it to the consistency that I wanted and put it on my one bowl chocolate cake 3 (from this site). Just wonderful together. Thanks future _chef for this easy and great recipe.
This was pretty good, although I did have to add a bit more milk to get it to a spreading consistency, and I also resorted to using a hand mixer rather than a whisk. I do think the instructions could use a little finesse - perhaps whisk the dry ingredients together, then add the wet ingredients.
This is delicious ! I added about 4 more tablespoons of milk; I honestly didn't measure; just added a bit at a time until it was the consistency I wanted. I also used 1tblsp of instant espresso powder. Scrumptious!
Used a heaping tablespoon of instant coffee and had to eyeball the powdered sugar, since I buy in 10 lb bags. Super easy and ingredients I was able to pull from my nearly empty pantry. Used it to frost a red velvet cake. Yum!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 41
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