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Coffee Frosting

Chocolate Cake With Coffee Frosting and Crushed Cookies
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Makes 4 1/2 cups| Hands-On Time: | Total Time:


  • 1 tablespoon instant espresso powder
  • 2 cups (4 sticks) unsalted butter, at room temperature
  • 1 pound confectioners’ sugar (about 3 3/4 cups), sifted
  • 1 teaspoon pure vanilla extract
  • pinch kosher salt


  1. In a small bowl, stir together the espresso powder with 1 tablespoon hot water until the powder is dissolved. Using an electric mixer, beat the butter on high until light and fluffy, 3 to 5 minutes. Reduce mixer speed to low. Gradually add the sugar, then the espresso mixture, vanilla, and salt, and beat until smooth, scraping down the sides of the bowl as necessary.
By May, 2011

Nutritional Information

  • Per Serving
  • Calories 416Calories From Fat 268
  • Fat 30g
  • Sat Fat 19g
  • Cholesterol 80mg
  • Sodium 15mg
  • Protein 0g
  • Carbohydrate 38g
  • Sugar 37g
  • Fiber 0g
  • Iron 0mg
  • Calcium 10mg
What does this mean? See Nutrition 101 .

Quick Tip

KitchenAid 5-Quart Artisan Stand Mixer
The frosting will keep in the refrigerator for up to 1 week. Bring to room temperature and, using an electric mixer, beat on low until light and fluffy before using.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.