Difference between revisions of "Coffee Icing"
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* 2 – 3 tablespoons [[coffee]] | * 2 – 3 tablespoons [[coffee]] | ||
| − | == | + | == Procedures == |
# Mix the [[powdered sugar|confectioner's sugar]] with 2 – 3 tablespoons of very concentrated and very hot [[coffee]]. | # Mix the [[powdered sugar|confectioner's sugar]] with 2 – 3 tablespoons of very concentrated and very hot [[coffee]]. | ||
# Stir for ½ hour until creamy and then immediately spread over the cake. | # Stir for ½ hour until creamy and then immediately spread over the cake. | ||
| − | [[Category:Romanian | + | [[Category:Romanian cuisine]] |
| + | [[Category:Dessert Recipes]] | ||
[[Category:Coffee Recipes]] | [[Category:Coffee Recipes]] | ||
| + | [[Category:Confection Recipes]] | ||
[[Category:Frosting and icing Recipes]] | [[Category:Frosting and icing Recipes]] | ||
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Latest revision as of 11:20, 15 July 2012
Description
In Romanian: Glazura de cafea
Ingredients
Procedures
- Mix the confectioner's sugar with 2 – 3 tablespoons of very concentrated and very hot coffee.
- Stir for ½ hour until creamy and then immediately spread over the cake.
