Mocha Icing

Mocha Icing
Yield: 2 cups


  • 2 2/3 cups confectioners' sugar, sifted if lumpy
  • 1/4 cup unsweetened cocoa powder
  • 2 teaspoons instant coffee or espresso powder
  • 1/2 cup (1 stick) unsalted butter, at room temperature OR 6 tablespoons hot heavy cream
  • 1/3 - 1/2 cup water
  • 2 teaspoons vanilla
  • 1/4 teaspoon salt

Make It

1. Beat together on medium speed in large bowl confectioners' sugar, unsweetened cocoa powder, instant coffee or espresso powder, butter OR hot heavy cream.

2. Add and beat until smooth 1/3 to 1/2 cup water, vanilla and salt. Correct consistency if necessary, adding additional confectioners' sugar or water.


  • To store icing, press a sheet of plastic wrap directly against surface of icing. Keeps for up to 3 days at room temperature or up to 3 weeks refrigerated. Or freeze for up to 6 months. Soften then stir or beat until smooth before using. Makes about 2 cups.