Mocha Frosting
A dish where butter and confectioners’ sugar do the work.
contains dairy
Ingredients
US
Metric
- 80 ml butter
- 350 ml confectioners’ sugar
- 15 ml breakfast cocoa
- Coffee infusion
Make it lactose-friendly
- ⅓ cup butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- Cream butter, and add sugar gradually, continuing the beating; then add cocoa and coffee infusion, drop by drop, until of right consistency to spread or force through a pastry bag and tube.
Nutrition (estimated, per serving)
| Calories | 421 |
|---|---|
| Protein | 0.5 g |
| Fat | 20.6 g |
| Carbs | 60.9 g |
| Fiber | 0.3 g |
| Sodium | 4 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States