MELT butter in a large saucepan over medium heat. STIR in sugar, cocoa, and salt. Mixture will be thick and grainy.
COMBINE heavy cream, sour cream and instant coffee in a large measuring cup, mixing until smooth. Gradually add cream mixture to chocolate until blended and smooth. Cook until the sugar had dissolved and the mixture is smooth and hot to touch, 6-8 minutes. Do not boil.
OFF HEAT, add vanilla. Cool icing at room temperature until spreadable, 2 to 3 hours.
Originally Submitted
5/5/2012
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