FV38-02-1210
I love coffee and this is the second coffee inspired concoction that I made and tried.
Tip 1: 4 cups of confectioner sugar if you want it thick, 3 cups if you want it thinner
Ingredients:
1/2 cup solid vegetable shortening (CRISCO can be bought from your Supermarket, next to the Indian Ghee)
1/2 cup butter softened
1/4 cup cocoa powder or 1 oz square of unsweetened chocolate, melted
3 tablespoon instant coffee/ espresso powder / strong brewed coffee (diluted in water)
1 teaspoon vanilla extract (vanilla from the pods)
4 cups confectioner's sugar or icing sugar
2 tablespoons milk
Makes about 3 cups
Cream shortening and butter with electric mixer until light and fluffy.
Add the next three ingredients and mix well. Gradually add sugar, one cup at a time by beating at medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk; beat at medium speed until light and fluffy.
If you want a thinner icing, add one tablespoon of milk at a time to reach the consistency you like.
Keep icing covered with a damp cloth until ready to use. For best results, keep icing in refrigerator in an airtight container. Can be stored 2 weeks, just re-whip before using.
I love coffee and this is the second coffee inspired concoction that I made and tried.
Tip 1: 4 cups of confectioner sugar if you want it thick, 3 cups if you want it thinner
Ingredients:
1/2 cup solid vegetable shortening (CRISCO can be bought from your Supermarket, next to the Indian Ghee)
1/2 cup butter softened
1/4 cup cocoa powder or 1 oz square of unsweetened chocolate, melted
3 tablespoon instant coffee/ espresso powder / strong brewed coffee (diluted in water)
1 teaspoon vanilla extract (vanilla from the pods)
4 cups confectioner's sugar or icing sugar
2 tablespoons milk
Makes about 3 cups
Cream shortening and butter with electric mixer until light and fluffy.
Add the next three ingredients and mix well. Gradually add sugar, one cup at a time by beating at medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk; beat at medium speed until light and fluffy.
If you want a thinner icing, add one tablespoon of milk at a time to reach the consistency you like.
Keep icing covered with a damp cloth until ready to use. For best results, keep icing in refrigerator in an airtight container. Can be stored 2 weeks, just re-whip before using.
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