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    You are in: Home / Recipes / Espresso Truffle Cream Frosting Recipe
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    Espresso Truffle Cream Frosting

    Total Time:

    Prep Time:

    Cook Time:

    6 mins

    5 mins

    1 mins

    TommyGato's Note:

    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.

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    Units: US | Metric

    • 1/4 cup heavy cream
    • 1 tablespoon corn syrup
    • 3 tablespoons butter
    • 1/4 cup freshly brewed espresso (or very stong hot coffee)
    • 8 ounces good semisweet chocolate (Half semisweet and half bittersweet chocolate is an excellent variation)


    1. 1
      Place cream, corn syrup and butter in a microwave safe bowl and microwave on med-high until hot but not boiling--about 1 minute.
    2. 2
      Stir in espresso and the chocolate and stir until melted.
    3. 3
      When cool to the touch, use a mixer and mix on medium, scraping down the bowl often, until the color lightens.
    4. 4
      Frost your cake immediately since this frosting sets up quickly; if needed, you can mix in more cream, a teaspoon at a time for an easier spreading consistency.
    5. 5
      Keep the cake refrigerated or frozen until ready to serve.

    Ratings & Reviews:


    Nutritional Facts for Espresso Truffle Cream Frosting

    Serving Size: 1 (414 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1701.5
    Calories from Fat 1577
    Total Fat 175.3 g
    Saturated Fat 109.0 g
    Cholesterol 173.1 mg
    Sodium 331.2 mg
    Total Carbohydrate 83.8 g
    Dietary Fiber 37.6 g
    Sugars 7.1 g
    Protein 30.9 g

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