This is the perfect icing for a coffee lover that can be used on a wide range of cakes including chocolate, coffee, pound and vanilla.
Excellent butter cream frosting! I couldn't have been more pleased. I scaled this to 32 servings (4 cups powdered sugar) for my 9" layer cake and still wish I would have had more for decorating. I beat the butter a few minutes until fluffy, gradually added the full amount of powdered sugar called for and enough coffee until I got it to the consistency I wanted. I beat the frosting for several more minutes after that, until it was light, creamy, fluffy and silky smooth. This is pleasantly light chocolate - not too strong, and not too sweet, with just a hint of coffee flavor. I found the proportions of all ingredients perfect, and this will be a recipe I'll certainly be comfortable referring to again, whether I use it with the coffee or without, with the chocolate or just as a traditional vanilla buttercream. This frosting as written, however, was the perfect choice for "Chocolate Mocha Cake I," also from this site. - 04 Feb 2010 (Review from Allrecipes USA and Canada)
Great consistency, but I found this frosting too sweet with too little flavour. I increased the coffee and cocoa to about 3 tablespoons each to increase the mocha flavour. - 10 Sep 2005 (Review from Allrecipes USA and Canada)
I-N-C-R-E-D-I-B-L-E. Delicious. I loved how light and fluffy the frosting was, easy to spread with just a light chocolate flavoring, and plenty of heavenly coffee. I did add a bit extra espresso, and instead of mixing the ingredients all together I whipped up the butter, added the cocoa and coffee, and lastly added the sugar until it was perfect for me. Almost too good to be true, it's so simple. Thank you very much for sharing. - 10 Oct 2006 (Review from Allrecipes USA and Canada)