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November 26, 2014
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Food
Mocha Cocoa Frosting

3 cups confectioners' sugar, sifted
1/2 cup unsweetened cocoa
1/3 cup unsalted butter at room temperature
1/2 teaspoon vanilla
Pinch of salt
1/3 cup cold strong coffee, approximately

Remove lumps from both sugar and cocoa by placing the measured ingredients into a sieve set over a bowl; push and rub with the back of a spoon or rubber spatula. Mix the sugar and cocoa together with a spatula.

Using an electric mixer, cream the butter until smooth. Add the vanilla and salt. Add the sugar-cocoa mixture all at once and mix until almost blended. Beat in as much of the coffee as needed to make a smooth, spreadable frosting.

Makes 1 3/4 cups or enough to frost 18 cupcakes generously.

"What Einstein Told His Cook"

Sunday, June 09, 2002

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