Everyone claims that this recipe for chocolate syrup, which my stepmother made, is superior to Hershey’s! Wonderful poured on warm brownies, on ice cream, or in chocolate milk.
| Prep Time: | 10 mins |
| Total Time: | 10 mins |
| Servings: | 6 |
| Yield: | 1 1/3 cups |
Ingredients
- 2 cups confectioners’ sugar
- ¼ cup butter, softened
- 3 tablespoons strong brewed coffee
- 1 teaspoon vanilla extract
Instructions
- Beat together confectioners sugar, butter, coffee, and vanilla until smooth. Add more coffee or confectioners sugar as needed.
Reviews
Way too much sugar for me, it distracted from the coffee taste that I was going for. Next time I’ll probably replace some of the confectioner’s sugar with unsweetened cocoa powder and add more coffee.
I made this icing to top a tiramisu cheesecake. It was the perfect topping. I did substitute 2 tbls Kahlua in place of the coffee. It was delicious.
Made it exactly as written…it was runny….had to add a lot more sugar and the rest of the cube of butter 🙁
Did not change receipt put on spice cake, almost like my mom’s she never had a receipt
This is fantastic! I added an extra 1/2 cup of confectioner’s sugar (to thicken it) and an extra 1/2 teaspoon of vanilla, and it turned out great!
I received many compliments on this frosting when I used it to frost a dark chocolate cake for a co-worker’s birthday celebration.
This is definitely thinner like a usual icing (not as frosting-like as the picture shows), but the flavor is really great. I used it as icing for a sour cream coffee cake and it was amazing.
Made this for the first time to add to a chocolate mocha cake for my family and they LOVED it. Used espresso coffee instead of instant. Will definitely make it again.
I added bakers cocoa powder, and followed the recipe completely. It was more of a thick glaze, which was perfect because I’m putting it on top of a banana nut bread. Also noting, you could easily add cinnamon and rum instead of vanilla for the upcoming holidays.
I used this recipe but it was not a strong enough coffee flavor. I simply used fresh ground coffee, appx. one tablespoon. Good coffee flavor and looks pretty!
I gave this 5 stars because it really is a good base for icing. I made almond butter cream icing and it was delicious! I just substituted 3 Tablespoons of milk instead of the coffee and added 1 1/2 teaspoons of almond extract. For the coffee icing, I substituted 2 teaspoons of instant coffee (which dissolves quickly) for the brewed coffee and kept the vanilla extract the same recommendation in this recipe and I also added the 3 Tablespoons of milk. And then for mocha icing do the same with the instant coffee and milk substitution and then add 2 Tablespoons of cocoa. Of course you can add more or less instant coffee and/or cocoa to suit your taste. Double the recipe for good amount of icing on cupcakes. *I do like a cherry flavor in my mocha so I do use almond extract instead of vanilla for the mocha icing. I read other reviews where the icing is runny, but for me, it was perfect in thick spreading consistency for cupcakes and cake. Even using the brewed coffee, just make sure it is not hot and beat in the tablespoons of the brewed coffee one at a time. That helps for me with the original.
I made the recipe exactly the first time and it was a bit runny for my liking. The second time I omitted the vanilla (you don’t miss it) and the consistency was right. Both times the strong-brewed coffee (from our French press) flavor came through. Easy and tasty!
I love this icing, I use it on a gluten free chocolate cake mix (Pamela’s) and it is so moist. It tastes just like a regular flour cake with this icing on it.
Use less coffee or it gets really runny
I didn’t get a lot of the coffee flavor. It was exceptionally sweet. I may need to adjust that a bit next time. Thanks though!
Double the recipe if you want enough for a double layer round cake, and even then it is barely enough.
This did not turn out well for me at all. It was too gritty, too sweet, and wasn’t smooth at all. I followed the directions precisely but I could not get this recipe to work!
used this on a coffee cake and it was amazing!!
Very good!
I have used this recipe over bundt cakes for years! I add Kahlua and instant coffee for a stronger flavor if you want to, if not, the recipe as is turns out really good! 😀
Excellent…except I wish I read the reviews before I made it. The consistency was too watery. I wound up needing to make more so I added more butter and a bit more sugar, but instead of adding liquid coffee I used some instant coffee with as little water as I could and added some unsweetened cocoa. I didn’t melt the butter completely and I then refrigerated it for a little.