Coffee Icing

teas.co.uk · 10 min · Tops 1 loaf cake or 8 fairy cakes

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

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

Recipe: https://teas.co.uk/recipes/coffee/coffee icing/