A coffee meringue frosting good with chocolate cakes.

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Recipe Summary

Servings:
16
Yield:
3 cups
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In bottom of large double boiler bring water to boil, then reduce to simmer. In top combine brown sugar, egg whites, coffee, and cream of tartar. Beat with mixer 5 to 7 minutes, or until stiff peaks form. Remove from heat. Add vanilla, and beat additional 3 minutes.

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Nutrition Facts

83 calories; protein 0.7g 1% DV; carbohydrates 20.4g 7% DV; fat 0g; cholesterol 0mg; sodium 16.4mg 1% DV. Full Nutrition
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Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/09/2007
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). Read More
(6)

Most helpful critical review

Rating: 3 stars
05/07/2011
I originally made this as cupcake frosting but it turned out too sweet and soft.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. Read More
(1)
5 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/09/2007
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). Read More
(6)
Rating: 4 stars
08/09/2012
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. Read More
(4)
Rating: 4 stars
04/08/2011
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. Read More
(3)
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Rating: 4 stars
02/14/2008
This made lots of frosting. I covered a layer cake (not between layers mind you) and there is probably enough left to cover another! Read More
(2)
Rating: 3 stars
05/07/2011
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. Read More
(1)
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