Frosting with cocoa, icing sugar, coffee and butter
1/2 cup (115 g) butter 1 tablespoon hot espresso coffee (or 1/2 teaspoon instant coffee powder dissolved in 1 tablespoon hot water) 8 oz (225 g) icing sugar (confectioner's sugar) 11/4 tablespoon unsweetened cocoa powder
11/2 teaspoon vanilla extract Method 1. Melt the butter in a sauce pan and remove from the heat. 2. Add coffee, mix with icing sugar, cocoa powder and vanilla. 3. Stir until smooth. Please note that frostings made with chocolate are usually better than those made with cocoa!
Frosting with chocolate, icing sugar, butter and eg
3 tablespoons (40 g) butter 3 1/2 oz (100 g) dark semi-sweet chocolate (40-45% cocoa) 1 egg (salmonella free) 3 1/2 oz (100 g) icing sugar (confectioner's sugar)
Method 1. Melt butter and chopped chocolate in a double boiler.
2. Beat the egg with icing sugar and mix with the chocolate and butter mixture.
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Frosting with cocoa, icing sugar, coffee and butter
1/2 cup (115 g) butter
1 tablespoon hot espresso coffee (or 1/2 teaspoon instant coffee powder dissolved in 1 tablespoon hot water)
8 oz (225 g) icing sugar (confectioner's sugar)
11/4 tablespoon unsweetened cocoa powder
11/2 teaspoon vanilla extract
Method
1. Melt the butter in a sauce pan and remove from the heat.
2. Add coffee, mix with icing sugar, cocoa powder and vanilla.
3. Stir until smooth.
Please note that frostings made with chocolate are usually better than those made with cocoa!
Frosting with chocolate, icing sugar, butter and eg
3 tablespoons (40 g) butter
3 1/2 oz (100 g) dark semi-sweet chocolate (40-45% cocoa)
1 egg (salmonella free)
3 1/2 oz (100 g) icing sugar (confectioner's sugar)
Method
1. Melt butter and chopped chocolate in a double boiler.
2. Beat the egg with icing sugar and mix with the chocolate and butter mixture.