Coffee/Mocha, Pour-On Icing

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Total Time
2hrs 5mins
Prep
5 mins
Cook
2 hrs

This is an altered recipe from another I found on food.com (original: http://www.food.com/recipe/coffee-mocha-icing-211083). This recipe has more coffee which makes it more viscous. The group I made it for looooved it though, so I figured I would go ahead and write it down. Enjoy!

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Ingredients

Nutrition

Directions

  1. Mix all ingredients together in a medium-sized pot.
  2. Simmer for 2 hours and stir occasionally (heat on low - my stove was on 2 and I would turn it down to 1 when it began to bubble).
  3. **You can thicken the mixture with more confection sugar, but it might take away from the coffee flavor.
  4. You can either pour the hot mocha icing directly on your cake or let it cool first. I poured the icing directly on the cake and then put the whole thing in the freezer for about an hour and a half. The icing was still viscous, but was more similar to the consistency of chocolate syrup than the consistency of light dressing like it was straight off of the stove.
  5. Enjoy!