Ingredientsservings 109 cals
- Beat whipping cream and sugar together in mixing bowl until stiff. Dissolve coffee granules in boiling water. Cool. Add to whipped cream and beat in. Makes enough to frost and fill one 8 or 9 inch 2 layer cake. Keep Mocha Cream refrigerated.
Per Serving: 109 calories; 11 g fat; 2.5 g carbohydrates; 0.6 g protein; 41 mg cholesterol; 11 mg sodium. Full nutrition
ReviewsRead all reviews 22
absolutely fabulous. Very easy, very tasty and not too sweet. I used Nescafe light roast instant coffee. It is milder in taste, for those who like mild coffee. Came out perfect! I used it to fro...
Quick and easy, makes a great filling for a dense chocolate or mocha cake.
This is a more grown up taste. I had to add more sugar to mine because the coffee flavor was a little too strong for my liking. Good for coffee lovers!!
Very rich and so delicious! Spreads well and looks great on cakes or cupcakes. Can be used on white, yellow or chocolate flavoured cakes. I've used this frosting many times and it continues t...
Great starter recipe for icing...I added some cocoa powder and a little more sugar, iced a cake, then added some chocolate covered espresso beans on the top of the cake! Very grown up way to se...
Brilliant recipe. I wanted to use up my whipping cream, and decided to make this to frost my whipped cream cake II. The frosting was fluffy and light, and the coffee taste was just right in offs...
This was great. I used instant espresso powder and paired with chocolate cake
Great!!! Super easy!! Baked a fresh vanilla "jelly roll" and filled with the cream(1/2 dose) then dusted with confectioners' sugar!!!