Frost your cake or cupcakes like a barista with this uber-creamy, super-fluffy Cappuccino Cream Cheese Frosting.
What You Need
Original recipe yields 24 servings
3 oz. BAKER'S Semi-Sweet Chocolate
2 tsp. MAXWELL HOUSE Instant Coffee
1 Tbsp. hot water
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 jar (7 oz.) JET-PUFFED Marshmallow Creme
1/8 tsp. ground cinnamon
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
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Let's Make It
Melt chocolate as directed on package; cool 10 min. Meanwhile, dissolve coffee granules in hot water.
Beat cream cheese, marshmallow creme, cooled chocolate, dissolved coffee and cinnamon in large bowl with mixer until blended.
Add COOL WHIP; beat on low speed just until blended.
This frosting recipe makes enough to frost a 13x9-inch cake, fill and frost 2 stacked (8- or 9-inch) cake layers or frost 2 doz. cupcakes.
Calories From Fat
% Daily Value*
Total Fat 4.5g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 12g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
24 servings, 2 Tbsp. each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.