Photo: Iain Bagwell; Styling: Heather Chadduck
A White Russian cocktail is typically made with vodka, coffee liqueur and cream. This creamy frosting version of the cocktail contains coffee liqueur but no vodka. Use it to frost a layer cake or cupcakes, either vanilla or chocolate.
Makes 6 cups
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1 cup butter, softened
1 (2-lb.) package powdered sugar
1/2 cup plus 2 Tbsp. coffee liqueur
2 teaspoons vanilla extract
1/8 teaspoon salt
Hands-on: 15 Minutes
Total: 15 Minutes
Beat butter at medium speed with an electric mixer until creamy; gradually add powdered sugar alternately with coffee liqueur, beating at low speed just until blended after each addition. Stir in vanilla and salt.