Difference between revisions of "Mocha icing"
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'''Mocha icing''' is traditionally used to [[Icing|frost]] [[Hot milk cake|hot milk cake]] or other cakes. | '''Mocha icing''' is traditionally used to [[Icing|frost]] [[Hot milk cake|hot milk cake]] or other cakes. | ||
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# Spread on a [[Hot milk cake|hot milk cake]] or other cake. | # Spread on a [[Hot milk cake|hot milk cake]] or other cake. | ||
| − | [[Category:Frosting and Icing | + | [[Category:Frosting and Icing Recipes|{{PAGENAME}}]] |
| − | [[Category:Coffee | + | [[Category:Coffee Recipes|{{PAGENAME}}]] |
| − | [[Category:Chocolate | + | [[Category:Chocolate Recipes|{{PAGENAME}}]] |
[[Category:Recipes_with_metric_units|{{PAGENAME}}]] | [[Category:Recipes_with_metric_units|{{PAGENAME}}]] | ||
Latest revision as of 14:43, 9 May 2012
Mocha icing is traditionally used to frost hot milk cake or other cakes.
Ingredients
- 6 T (90 ml) butter
- 4 T (60 ml) cocoa powder
- 3 T (45 ml) liquid, strong coffee
- 1 T (15 ml) vanilla extract
- 2 cups (480 ml) icing sugar (approximate)
Procedure
- An hour before baking the cake, take the butter out of the refrigerator to reach room temperature.
- Cream the butter.
- Add the cocoa and liquids alternately. Then add the sugar alternately with the liquids.
- Stop at spreading consistency even if you have not used all the sugar.
- Spread on a hot milk cake or other cake.
