Coffee-Cream Cheese Icing

"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!"
 
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photo by Redwoodfern photo by Redwoodfern
photo by Redwoodfern
Ready In:
12mins
Ingredients:
5
Yields:
2 1/2-3 cups, approximately
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ingredients

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directions

  • Cream the butter and cream cheese together until light and fluffy.
  • Add the coffee and vanilla; whip until fluffy and smooth.
  • 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.
  • Whip an additional 3-5 minutes.
  • *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.
  • *.

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Reviews

  1. Vicki in AZ
    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!!!!
     
  2. Muffin Goddess
    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.
     
  3. Angela Kellis
    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.
     
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