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| Servings |
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Ingredients
- 1 cup butter, at room temperature
- 2 box confectioners sugar may need less
- 4 tsp cocoa powder recommended: Nestlé’s Quick
- 2 egg yolks
- 5-6 Tbsp strong coffee recommended: instant Sanka
- 1-1/2 Tbsp vanilla extract
Ingredients
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Rate this recipe!
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Instructions
- Cream butter and add 1 ½ cups confectioners sugar and cocoa.
- Add egg yolks and coffee. Add vanilla and beat until fluffy. Add more confectioners’ sugar until correct spreading consistency is reached.
- When ready to ice put icing in quart size zip lock baggie. Cut a small snip off of one corner and squeeze onto the cakes.
Recipe Notes
Divides in half easily. Can store in refrigerator for a month.
