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This recipe was created to frost an ice cream cake but it would be wonderful for a refrigerated cake too. Most frostings are designed for room temperature so I adapted a truffle recipe because truffles freeze well. I think this frosting is heavenly, light and similar to a mousse. FYI, I brush my chilled cakes with a simple syrup (equal parts of espresso and sugar heated together) to insure the frosting adheres well. Many thanks to Lisa Simon who posted espresso truffles #16357, the recipe adapted to make this frosting.
Units: US | Metric
Serving Size: 1 (414 g)
Servings Per Recipe: 1