Frosting originally usedfor cocoa angel cake–
COFFEE or MOCHA ICING
Sift:
1 2/3 cups confectioners’ sugar
1 to 2tablespoons cocoa
Beat until soft:
¼ to ½ cup butter
Add the sugar gradually.
Blend these ingredients until creamy.
Add:
1/8 teaspoon salt
3tablespoons strong, hot coffee
Beat for 2 minutes.
When the icing is cool, add:
1teaspoon vanilla or rum.
Permit it to stand for 5 minutes. Beat well and spread.
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Frosting originally used for Devils Food Drop Cookies
1 ½cups powdered sugar
2 tablespoons unsweetened cocoa
1 to 2 teaspoon instant coffee granules
¼cup (=4 tablespoons = ½stick) butter, softened
1 ½ teaspoons vanilla
2 to 3 tablespoons milk
In small bowl, combine all ingredients, adding enough milkfor desired spreading consistency; blend until smooth .
Spread on cooled cookies. Allowfrosting to set before storing.
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Can easily become a mocha frosting by substituting somegood, strong coffee for the milk in the following recipe:
Chocolate Frosting (or Mocha Frosting)
1 ½cups powdered sugar
4 ½teaspoons cocoa
2 tablespoons butter, melted
¼ teaspoon vanilla
Milk or coffee
Combine frosting ingredients, using enough milk (orcoffee!) to make spreadable.
This recipe has been kitchen tested.
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