Cinnamon Coffee Frosting Recipe - Allrecipes.com
Cinnamon Coffee Frosting Recipe
  • READY IN 10 mins

Cinnamon Coffee Frosting

Recipe by  

"My Mom has made this cake frosting for as long as I can remember; she has no idea where she got it but it is very unique and absolutely delicious on a chocolate cake. I now make it for my family and they love it, too."

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  • PREP

    10 mins
  • READY IN

    10 mins

Directions

  1. In a small bowl, mash instant coffee with the back of a spoon until powdery. Stir in cinnamon and salt. In a large bowl, beat the butter until smooth, then stir in spice mixture and vanilla. Alternately beat in confectioners' sugar and milk until desired consistency is achieved.
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Reviews More Reviews

Most Helpful Positive Review
Mar 05, 2004

This is wonderful! As a previous reviewer wrote, it is excellent on the Black Magic cake (I made 2 today, one for us, one to give away). I make 1-1/2 times the frosting recipe to fill and frost the Black Magic Cake. Also, I add a teaspoon or 2 of boiling water to the dry coffee and cinnamon mixture to make them dissolve before adding them to the butter. This makes the appearance less gritty and more smooth.

 
Most Helpful Critical Review
Nov 23, 2011

First off I want to say that this was an excellent base to an OUTSTANDING frosting only because I was missing a few ingredients and wanted to try a few substitutions for personal taste which is why I rate three stars (the original recipe lack actual cinnamon flavor, appears gritty, and is WAY overly sweet). First I wasn't spending $4 on instant coffee for one teaspoon, I am on a budget here. So I took a measuring cup and put one part milk, one part REALLY strong brewed coffee, and a big spoonful of sour cream. I wanted the consistency to hold up, as my first batch wasn't stiff enough so I did add some shortening. 1tbs, Cinnamon, 1tsp 100% maple syrup, 2tbs Ghiradelli unsweetened cocoa powder, teeny tiny splash of vanilla extract and rum. Fabulous texture, consistency, and the flavor was amazing! If your frosting is too thin try using some Crisco.

 
Oct 14, 2006

This recipe is fabulous. Gave it only 4* because I tweaked it way too much. Like other reviewers suggested, I mixed the sugar and milk in slowly, checking for consistency. When I checked the taste and consistancy after 2 cups of sugar and about 1 tbsp of milk it was perfect. The frosting wasn't too sweet, which is the way we like it. I suspect 3 cups of sugar would make the frosting very sweet, which you may need when baking for kids. But here we are not too fond of extra sweetness, so I stopped with 2 cups. I also added about a cup of chopped nuts, which made the frosting extra special. I didn't add any vanila, but added another tsp of instant coffee. The coffee taste was perfect and not at all overpowering which I was apprehensive about. I used this frosting with a coffee cake, and the end result was fabulous. Will def be making this again, probably with a chocolate cake the next time. Btw, this recipe is not enough if you want to fill as well as frost a cake. I just frosted and it was just sufficient.

 
Nov 11, 2005

WOW! This is fantastic! I admit I didn't follow the recipe to a T. I didn't have instant coffee so I brewed strong coffee & used that instead of milk. I also added an extra .5 tsp of cinnamon. It was amazing! Goes so well with chocolate cake. Update: I gave this a great review before anyone else had tasted it. Although I loved it, I should note that everyone else I served it to disliked it! They thought it was too sweet and/or didn't like the flavor. Some thought it was just ok. Just thought I should add that.

 
May 19, 2006

Omigosh this is my new favorite frosting. I first tried it on the black magic cake, and let me tell you--perfect combination. Thanks to all the other reviewers for the suggestion! I don't keep instant coffee on hand, so when I brewed the very strong coffee for the cake, I brewed a little extra and used about 2/3 milk and 1/3 coffee where the recipe called for milk. I definitely think that if you are having trouble reaching the desired consistency, do NOT keep dumping in powdered sugar, as it really takes away from the buttery cinnamon flavor that's to die for. Instead I suggest using a minimal amount of liquid to get started and add more if needed. My next use of this recipe will be to top my homemade cinnamon rolls! (At hubby's request) Thanks so much for an awesome recipe! <--since then have made it a couple time the right way...wow!! I actually now use more coffee granules for an extra flavor boost, and a splash of butter flavoring if the consistency comes out funky and I have to add extra sugar (weird how that happens sometimes!!) and it's a definite family favorite!!

 
Jan 26, 2011

Yum! I made this with Black Magic Cake from this site, a great match. I warmed up the milk prior and disolved the instant decaf coffee in that. It turned out beautifully!

 
Jan 22, 2012

The cinnamon got lost in this recipe, so I ended up increasing it quite a bit. Very nice flavor combination between the cinnamon and coffee. You can play around with it to have either flavor play dominantly. I love this recipe and will use it again.

 
Nov 24, 2007

Absolutely delicious! Used with a spice cake (from the Scratch Cake and Variations on this site.)

 

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Nutrition

  • Calories
  • 146 kcal
  • 7%
  • Carbohydrates
  • 23.8 g
  • 8%
  • Cholesterol
  • 16 mg
  • 5%
  • Fat
  • 5.9 g
  • 9%
  • Fiber
  • 0 g
  • < 1%
  • Protein
  • 0.2 g
  • < 1%
  • Sodium
  • 67 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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