Mocha Cream Frosting Recipe
Ingredients
| Confectioner’s sugar | 2 2/3 Cup (16 tbs) | |
| HERSHEY'S® Cocoa - 1/4 cup | ||
| Butter or shortening - 6 tablespoons | ||
| Strong coffee | 2 Tablespoon | |
| Milk - 2 to 3 tablespoons | ||
| Vanilla | 1 Teaspoon | |
Directions
GETTING READY
1. Sift together 1/4 cup cocoa with confectioner-€™s sugar. Keep aside.
MAKING
2. In a stand mixer bowl (or use a large bowl and hand electric beater) combine butter and remaining cocoa.
3. Beat until light and creamy.
4. Add cocoa and confectioner-€™s sugar mixture gradually while beating constantly until the cream is thick and fluffy.
5. Add vanilla, strong coffee and beat well.
6. Add milk while beating to adjust consistency of the frosting.
SERVING
7. Use the frosting immediately over cake or pastry or chill before using if a slightly firm frosting is required.
1. Sift together 1/4 cup cocoa with confectioner-€™s sugar. Keep aside.
MAKING
2. In a stand mixer bowl (or use a large bowl and hand electric beater) combine butter and remaining cocoa.
3. Beat until light and creamy.
4. Add cocoa and confectioner-€™s sugar mixture gradually while beating constantly until the cream is thick and fluffy.
5. Add vanilla, strong coffee and beat well.
6. Add milk while beating to adjust consistency of the frosting.
SERVING
7. Use the frosting immediately over cake or pastry or chill before using if a slightly firm frosting is required.
Chef
