Total Time
Prep 12 mins
Cook 0 mins

I just love this frosting--I eat it straight from the bowl! It's fantastic on chocolate, yellow, spice, or banana cakes; cookies and brownies; the list goes on and on!

Ingredients Nutrition


  1. Cream the butter and cream cheese together until light and fluffy.
  2. Add the coffee and vanilla; whip until fluffy and smooth.
  3. Add the powdered sugar a little at a time, continuing to whip with an electric mixer on high speed until all the sugar is added.
  4. Whip an additional 3-5 minutes.
  5. *Dependingon the weather, the frosting's consistency, and personal preference, you may need to add more coffee and/or powdered sugar to reach desired spreading consistency and flavor.
  6. *.


Most Helpful

I used espresso and really like the intense coffee flavor. I put it on brownies and thinned it out a bit and drizzled it on a coffee cake. Excellent!!!!

Vicki in AZ October 21, 2003

I made this to frost Kittencal Bass' Spiced Pumpkin-Applesauce Bars -- soooo good! When I saw the two recipes, I thought they might be interesting together. Everyone at work really liked it, even the skeptics who wrinkled their noses at the description of the dessert. I didn't have coffee already made, so I dissolved a 1/2 tsp. of instant in 2 tbs. of hot water. Worked for me! I had to add extra powdered sugar to thicken the frosting enough, but it tasted great! Really nice with the pumpkin-y flavor of the cake.

Muffin Goddess October 03, 2003

Yum. I'm a vegan, so in place of cream cheese and milk I used Tofutti "Better than Cream Cheese" and soymilk. The frosting was a little bit runny at first, but one it had been in the fridge for few minutes it firmed up.

Angela Kellis June 02, 2006

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