White Chocolate Mocha Frosting

White Chocolate Mocha Frosting

LMCBSOP

"I threw together this frosting for my birthday cake. I used a devil's food cake, and it was very well received."
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Ingredients

servings 145 cals
Serving size has been adjusted!
Original recipe yields 18 servings

Nutrition

  • Calories:
  • 145 kcal
  • 7%
  • Fat:
  • 6.4 g
  • 10%
  • Carbs:
  • 22.1g
  • 7%
  • Protein:
  • 0.5 g
  • 1%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 43 mg
  • 2%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

Print
  1. Mix the instant coffee with the milk, and let it stand until coffee is dissolved.
  2. Melt the butter and chocolate together, and beat until smooth, then add vanilla.
  3. Beat in 1 cup of confectioners sugar. Add half the milk mixture, then 1 cup confectioners sugar, then the other half of the milk, then 1 cup confectioners sugar.

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Reviews

Read all reviews 8
  1. 12 Ratings

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Most helpful positive review

As long as you DO NOT MELT the butter, this recipe is very good. I used a whole bar of white chocolate (3.6 oz), melted and cooled. The butter was at room temp, as was the milk, and I used an el...

Most helpful critical review

DO NOT MELT THE BUTTER!!! I was in a serious time crunch and realized too late that melting the butter was a HUGE mistake! To modify: melt the white chocolate and blend in to frosting AFTER a...

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Most positive
Least positive
Newest

As long as you DO NOT MELT the butter, this recipe is very good. I used a whole bar of white chocolate (3.6 oz), melted and cooled. The butter was at room temp, as was the milk, and I used an el...

DO NOT MELT THE BUTTER!!! I was in a serious time crunch and realized too late that melting the butter was a HUGE mistake! To modify: melt the white chocolate and blend in to frosting AFTER a...

Although a good recipe, it really is not a frosting but rather an icing. To me this is a big difference and can be inconvenient if unexpected.

Turns out as more of a glaze than an icing and was wayy to sweet. I Ended up drizzling it over some fresh whipped cream as a glaze instead and it was just the right amount of sweet. Watch the se...

This came out flavorful and the perfect consistency. Do not melt your butter if you want this to be light and creamy!

Wonderful taste, needed more confectioners' sugar. I added almost 5 cups to get it to hold, and even then it was runny. I used softened butter like another reviewer suggested, I think it helped....

It was wayto liquid-y. Added more sugar, but it didn't work. The taste was awesome, though.

not for me. i tried everything. tried creaming the butter, added more sugar. nothing. this is better for drizzling. sorry.

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