Reviewed: Aug. 8, 2012

Even though I didn't have a double boiler, I was able to make one with a pan and a bowl. The frosting was light and fluffy. I used a German Chocolate coffee. Not bad.

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Reviewer:

Rock

Cooking Level: Expert

Home Town: Denver, Colorado, USA

Reviewed: May 7, 2011

I originally made this as cupcake frosting but it turned out too sweet and soft. Though I discovered that if you put it in the fridge after, it does sort of retain it's shape and develops a thin outer crust. Since it was too sweet, I ended up using only half of the recipe. Luckily, I also made a chocolate cake which was originally just a 1 layer cake with cream cheese frosting. So I decided to cut the cake in layers and used this in between the layers of chocolate cake and added some chopped nuts. Worked well too.

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Reviewer:

pixiedust

Cooking Level: Beginning

Home Town: Quezon City, National Capital Region, Philippines

Reviewed: Apr. 7, 2011

I love the flavor! I use this frosting on chocolate cupcakes. I wish it held its shape a bit better, but the fluffy texture is so fun.

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Reviewer:

JennaLeeBlack

Reviewed: Feb. 14, 2008

This made lots of frosting. I covered a layer cake (not between layers mind you) and there is probably enough left to cover another!

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Reviewer:

JILLERINA

Reviewed: Jan. 9, 2007

Beautiful, sweet, and fluffy coffee meringue frosting. The brown sugar gives it a lovely caramel color. It nicely complemented the dark, rich chocolate cake I made. Use the same day and refrigerate leftovers (if there are any).

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