Recipe Detail

Glossy Chocolate Icing

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Number of Servings:


  1. 8 tablespoons - unsalted Butter
  2. 1 1/2 cups - Sugar
  3. 1 1/4 cups - unsweetened Cocoa Powder
  4. 1 pinchs - Salt
  5. 1 1/4 cups - Heavy Cream
  6. 1/4 cups - Sour Cream
  7. 1 teaspoons - Instant Coffee Granules
  8. 2 teaspoons - Vanilla


To make icing, melt butter in large saucepan over medium heat.
Stir in sugar, cocoa, and salt- the mixture will be thick/grainy.
Combine cream, sour cream and coffee granules in a large measuring cup, mixing until smooth.
Gradually add cream mixture to chocolate until blended and smooth.
Cook until sugar has dissolved, and mixture is smooth and hot to the touch.
Take mixture off the heat, and add vanilla.
Cool at room temperature until spreadable (up to three hours).
If it isn't getting thick enough to be spreadable, put in the refrigerator until thick enough to spread.
If it gets too thick to spread easily, warm gently in the microwave until it's just right (20 seconds or so, repeat if necessary).
Stir well, and ice cake, frosting first layer, then placing second layer on top, and icing the top and then the sides.


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