I threw together this frosting for my birthday cake. I used a devil's food cake, and it was very well received.

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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified

Directions

  • Mix the instant coffee with the milk, and let it stand until coffee is dissolved.

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  • Melt the butter and chocolate together, and beat until smooth, then add vanilla.

  • Beat in 1 cup of confectioners sugar. Add half the milk mixture, then 1 cup confectioners sugar, then the other half of the milk, then 1 cup confectioners sugar.

Nutrition Facts

145 calories; 6.4 g total fat; 15 mg cholesterol; 43 mg sodium. 22.1 g carbohydrates; 0.5 g protein; Full Nutrition

Reviews (11)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/30/2008
As long as you DO NOT MELT the butter this recipe is very good. I used a whole bar of white chocolate (3.6 oz) melted and cooled. The butter was at room temp as was the milk and I used an electric mixer for about 3 minutes. It was enough to frost a two-layer cake. Read More
(33)

Most helpful critical review

Rating: 1 stars
05/17/2006
DO NOT MELT THE BUTTER!!! I was in a serious time crunch and realized too late that melting the butter was a HUGE mistake! To modify: melt the white chocolate and blend in to frosting AFTER adding confectionery sugar. The flavor is awesome..I put this on a white chocolate cake filled with dark chocolate ganache and topped with chocolate shavings. Read More
(29)
15 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 5
Rating: 4 stars
04/30/2008
As long as you DO NOT MELT the butter this recipe is very good. I used a whole bar of white chocolate (3.6 oz) melted and cooled. The butter was at room temp as was the milk and I used an electric mixer for about 3 minutes. It was enough to frost a two-layer cake. Read More
(33)
Rating: 4 stars
04/30/2008
As long as you DO NOT MELT the butter this recipe is very good. I used a whole bar of white chocolate (3.6 oz) melted and cooled. The butter was at room temp as was the milk and I used an electric mixer for about 3 minutes. It was enough to frost a two-layer cake. Read More
(33)
Rating: 1 stars
05/17/2006
DO NOT MELT THE BUTTER!!! I was in a serious time crunch and realized too late that melting the butter was a HUGE mistake! To modify: melt the white chocolate and blend in to frosting AFTER adding confectionery sugar. The flavor is awesome..I put this on a white chocolate cake filled with dark chocolate ganache and topped with chocolate shavings. Read More
(29)
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Rating: 1 stars
08/17/2003
Although a good recipe it really is not a frosting but rather an icing. To me this is a big difference and can be inconvenient if unexpected. Read More
(21)
Rating: 3 stars
04/04/2007
Turns out as more of a glaze than an icing and was wayy to sweet. I Ended up drizzling it over some fresh whipped cream as a glaze instead and it was just the right amount of sweet. Watch the servings too this recipe makes ALOT (even when halved) Read More
(9)
Rating: 4 stars
04/21/2010
This came out flavorful and the perfect consistency. Do not melt your butter if you want this to be light and creamy! Read More
(8)
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Rating: 3 stars
06/03/2011
Wonderful taste needed more confectioners' sugar. I added almost 5 cups to get it to hold and even then it was runny. I used softened butter like another reviewer suggested I think it helped. And it's not going to be white frosting more of a mocha color. Read More
(2)
Rating: 3 stars
11/11/2015
It was wayto liquid-y. Added more sugar but it didn't work. The taste was awesome though. Read More
Rating: 1 stars
12/21/2017
It was not white as the picture indicates and I had to add a whole lot of confectioners sugar to thicken it it was still very thin Read More
Rating: 1 stars
08/27/2013
not for me. i tried everything. tried creaming the butter added more sugar. nothing. this is better for drizzling. sorry. Read More