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Strawberry Dream
Strawberry Dream

Print This Delicious Coffee Icing Recipe

Coffee Icing and Filling Recipe

Sweet cream butter and coffee result in a wonderfully textured cake icing. The coffee icing mixture will be too creamy to use right away, so place into refrigerator for about two hours or so.

1/2 pound Sweet Butter (softened)
3/4 cup Crisco
3/4 cup Egg Beaters
3 cups Confectioners' Sugar
1 1/4 squares Baker's unsweetened chocolate
2 1/2 Tbs instant coffee
1 Tb Boiling water

Oven Temp ~
Baking Time ~
Pan Type ~ mixing bowl

In a mixing bowl, chop the butter and Crisco. Mix until blended.

Add the egg beaters and mix until blended in.

Add one cup of Confectioners' sugar at a time, blending well between each cup.

You'll want to be using a rubber spatula to keep mixture from adhering to the sides of the bowl.
Melt the chocolate and then add it to the mixture in the bowl, next blend until the icing is a consistent color throughout.

Boil enough water to get one tablespoon out of it, add boiling water to the instant coffee. Using a rubber spatula to get all the coffee, (including what you can scrape off the sides) into the bowl with the icing.

Mix until the coffee has completely blended in with the icing.

The coffee icing mixture will be too creamy to use right away.
Place Coffee Icing and Filling into refrigerator for about two hours or so.
If the coffee icing sets up too much, icing can be placed into microwave for a few seconds.

Frosting for 1 Cake
Nutrition facts:
Serving Size 85 g
Calories 392
Calories from Fat 261
Total Fat 29.0g 45%
Saturated Fat 15.5g 77%
Cholesterol 49mg 16%
Sodium 142mg 6%
Total Carbohydrates 31.7g 11%
Sugars 31.0g
Protein 2.3g
Vitamin A 12% • Vitamin C 0% • Calcium 2% • Iron 2%

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User Comments


Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?

Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.

Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.

And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!

Nothing says "I Love You" more than a surprise dessert made from one of our homemade cake recipes.

Recipes for Cakes
Suppling Tips for Healthy Homemade Cakes

When Baking with Butter:

Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When Mixing Cake Batter:

You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake Flour:

Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.

Green Food:

The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!