A coffee meringue frosting good with chocolate cakes.
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).
Read MoreI originally made this as cupcake frosting but it turned out too sweet and soft.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.
Read MoreBeautiful, 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).
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.
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.
This made lots of frosting. I covered a layer cake (not between layers mind you) and there is probably enough left to cover another!
I originally made this as cupcake frosting but it turned out too sweet and soft.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.
