Espresso Truffle Cream Frosting

"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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Ready In:
6mins
Ingredients:
5
Yields:
1 batch
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ingredients

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

  • Place cream, corn syrup and butter in a microwave safe bowl and microwave on med-high until hot but not boiling--about 1 minute.
  • Stir in espresso and the chocolate and stir until melted.
  • When cool to the touch, use a mixer and mix on medium, scraping down the bowl often, until the color lightens.
  • 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.
  • Keep the cake refrigerated or frozen until ready to serve.

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RECIPE SUBMITTED BY

I'm a Texas native where we, like our culture and food are closer to the Mexican capital than to Washington, DC. The Joy of Cooking and The Doubleday Cookbooks are my foundations in the kitchen. Although I've always eaten meat without apology, I regret and oppose the conditions in which animals are often grown today. Please urge everyone (especially your butcher) to look for and buy the meat of animals given as much free range as possible. A pet peeve is the waste of meat through spoilage and leftovers. If an animal lived and died mainly to feed you, please consume it.
 
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