A historical dessert from Favorite tested recipes of the members of Humboldt Park Chapter O.E.S and their friends (1900). If too dry add more coffee; if too moist, more sugar
Preserved exactly as written in the original source
creamed with one cup confectioners' sugar
add one tablespoon cocoa, two tablespoons strong coffee, one-quarter teaspoon salt and stir until smooth
If too dry add more coffee
if too moist, more sugar
Modern guidance to help you succeed with this vintage recipe
Creaming butter with confectioners' sugar creates an emulsion where fat coats the sugar crystals, resulting in a smooth, spreadable consistency. The cornstarch in confectioners' sugar acts as a stabilizer, preventing the icing from becoming grainy. Coffee provides moisture for the right consistency while enhancing chocolate flavor through complementary flavor compounds, and the salt suppresses bitterness while amplifying sweetness.
The icing can be made up to 3 days ahead and stored in an airtight container in the refrigerator. Bring to room temperature and re-whip briefly with a fork or mixer to restore spreadable consistency before using.
Store in an airtight container in the refrigerator for up to 1 week. If the icing becomes too firm, let it sit at room temperature for 15-20 minutes and stir well before using. Can also be frozen for up to 3 months; thaw overnight in the refrigerator.
AI-generated tips from Chef Cecil's culinary database
The icing can be made up to 3 days ahead and stored in an airtight container in the refrigerator. Bring to room temperature and re-whip briefly with a fork or mixer to restore spreadable consistency before using.
Store in an airtight container in the refrigerator for up to 1 week. If the icing becomes too firm, let it sit at room temperature for 15-20 minutes and stir well before using. Can also be frozen for up to 3 months; thaw overnight in the refrigerator.
0 notes
Sign in to share your thoughts and connect with the community
Sign In to CommentLoading notes...
