Coffee Frosting

5 from 1 vote

Easy coffee frosting or mousse recipe that tastes fabulous on cupcakes, or use it in your drinks too to sweeten it up!! Homemade or with Cool Whip with 3 ingredients we will share both.

Prep Time15

Cook Time0

Total Time10

Course: Dessert

Cuisine: American

Keyword: coffee, frosting, mocha, mousse

Servings:

Author: Justine

Equipment

1 Bowl
1 mixer

Ingredients

Homemade Coffee Mousse

4 oz chocolate dark
1/2 c coffee brewed, dark, or 2 espresso shots, cold
1 tsp vanilla
3 egg whites
2 tsp liquid sugar or liquid stevia for sugar free
2 c heavy cream
2 c mascarpone cheese or softened cream cheese

Cool Whip Coffee Frosting

1 tub cool whip 8 oz. defrosted
1 c milk cold
1 box instant pudding chocolate is great, 4.3 oz.
1 tbsp instant coffee more or less depending on preference

Instructions

Homemade Coffee Mousse - Place mascarpone cheese in a large bowl and mix it until creamy with a hand mixer. Add the heavy cream and mix to combine. Finally, add liquid sugar or sugar free stevia, vanilla extract, and brewed coffee (it shouldn’t be hot).
Chop up and melt dark chocolate in the microwave in 30 second increments until smooth, let it cool until it is at room temperature.
Incorporate chocolate into the mixture. Set aside. Beat the egg whites to firm with mixer, gently fold them into the creamy mixture.
Once all the meringue is well combined, you can either chill it in the large bowl, or individual glasses or ramekins. Refrigerate the mousse for at least 2 hours before serving.
If you want to use it as a frosting spoon it into a large piping bag or gallon freezer bag. Seal end and put into fridge for several hours until it firms up to your liking, then snip off edge and squeeze on top of cooled cupcakes or cake.
Cool Whip Coffee Frosting - Whisk instant pudding and milk in a bowl for a few minutes until it thickens, then incorporate instant coffee granules. Use a spatula to gently fold in defrosted but still very cold whipped topping to create a thick frosting.

Nutrition