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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.”
READY IN:
6mins
YIELD:
1 batch
UNITS:
US

Ingredients Nutrition

  • 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)

Directions

  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. Stir in espresso and the chocolate and stir until melted.
  3. When cool to the touch, use a mixer and mix on medium, scraping down the bowl often, until the color lightens.
  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. Keep the cake refrigerated or frozen until ready to serve.

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