I paired this frosting with a date cake. The cake itself was not very sweet, but this frosting made up for it, like the saying the icing on the cake, it fit perfectly!
For the coffee cream frosting: The recipe yields enough to frost 12 cupcakes and top cover a 9 inch cake.
What you need:
1/2 cup butter, softened
8 oz cream cheese
8 oz whipping cream
4 cups powdered sugar, sift and set aside to use.
1 tsp vanilla
1 Tbsp instant coffee powder
Beat together softened butter and cream cheese until smooth. Gradually beat in powdered sugar until light and creamy. Set in the fridge to chill for about 30 minutes. In a separate bowl, whip the whipping cream until it forms peaks. Refrigerate it for 30 minutes.
When they are nice and chilled, combine both the creams together, dissolve the coffee powder in the vanilla and whip the entire mixture just until combined. Place it in a piping bag to pipe onto a cake or use a spatula to frost. Top it off with chocolate chips, yum...enjoy!