Tuesday, February 17, 2015

A Touch of Coffee Chocolate Frosting


  • 2 sticks butter, softened
  • 1 cup cocoa powder
  • 5 cups of confectioner's sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon instant coffee crystals
  • 3 tablespoons warm water
  • ¼ teaspoon salt

  1. With a mixer on low speed, cream butter and cocoa powder together.
  2. Add confectioner's sugar a bit at a time and mix.
  3. Add vanilla extract, coffee crystals and salt to warm water and stir.
  4. Add liquid mixture a little at a time to the butter-sugar-cocoa mixture a little at a time and mix until creamy. Add a little more water to make it spreadable at room temperature if necessary.
  5. Frost a completely cooled cake.


Note: Cake was a Duncan Hines Devil's Food cake baked according to package directions for a Bundt pan. Then cooled and sliced in half into layers. Then frosted with the above frosting.

No comments:

Post a Comment