14 Oct 2010
|Soft sweet butter||1⁄3 Cup (5.33 tbs)|
|Confectioners' sugar/Icing sugar||1 1⁄2 Cup (24 tbs)|
|Very strong coffee||2 Tablespoon, cooled|
1. In a bowl, cream butter and egg yolk until fluffy. Stir in half the sugar.
2. Combine cocoa and coffee. Beat into butter mixture, alternating with remaining sugar.
3. Beat well until smooth and creamy. Stir in vanilla.
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