Name: Coffee Icing
Total time: 10 min
Yield: Tops 1 loaf cake or 8 fairy cakes
Cuisine: British
Ingredients: 2 heaped teaspoons of Costa Smooth Medium Roast Coffee granules (about 4g); 30ml freshly drawn water, brought to a rolling boil then left for 1 minute to drop to about 90C; 200g icing sugar, sifted; 30ml double cream; 1 freshly baked 900g loaf cake on a cooling rack (coffee-walnut, Madeira or plain vanilla sponge); 1 small heatproof mug; 1 medium mixing bowl; 1 medium balloon whisk; 1 small pouring jug

The glossy icing that belongs on a Coffee and walnut cake, made in minutes. A strong shot of instant coffee is whisked with icing sugar and a little cream into a thick, pourable topping that sets to a firm, shiny finish. Instant is the right choice here, dissolving into a concentrated shot without thinning the mixture down.

Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Coffee Icing recipe. Canonical: https://teas.co.uk/recipes/coffee/coffee icing/

Enough for a 900g loaf, and lovely on a coffee walnut sponge or a plain Madeira. Best poured while the cake is cool and the topping still warm.

⏱ 10 min 🍽 Tops 1 loaf cake or 8 fairy cakes 📊 Easy 📚 Coffee Recipes

You'll need

2 heaped teaspoons of Costa Smooth Medium Roast Coffee granules (about 4g)
30ml freshly drawn water, brought to a rolling boil then left for 1 minute to drop to about 90C
200g icing sugar, sifted
30ml double cream
1 freshly baked 900g loaf cake on a cooling rack (coffee walnut, Madeira or plain vanilla sponge)
1 small heatproof mug
1 medium mixing bowl
1 medium balloon whisk
1 small pouring jug

Method

Set the cooled loaf on a wire rack over a tray, ready to catch the drips.
Dissolve the instant coffee in the 30ml of just boiled water to a strong, concentrated shot.
Sift the icing sugar into a bowl.
Pour the warm coffee shot and the cream over the sugar.
Whisk for a minute into a thick, glossy icing that coats the back of the spoon.
Pour into a jug and drizzle over the loaf in rings from the middle out, easing it towards the edges so it spills over.
Leave it an hour to set firm and shiny before you cut in.
Tip: make the coffee shot strong; a weak one leaves the icing pale and barely tasting of coffee.

What you'll end up with: A firm, shiny coffee icing over a loaf cake, with a clear, proper coffee flavour.

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🛒 Made with this tea

Costa Smooth Medium Roast Coffee, 100g£6.00