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To make icing, melt butter in large saucepan over medium heat. Stir in sugar, cocoa, and salt- the mixture will be thick/grainy. Combine cream, sour cream and coffee granules in a large measuring cup, mixing until smooth. Gradually add cream mixture to chocolate until blended and smooth.
Glossy Sugar Cookie Icing (that hardens) is an easy icing for holiday sugar cookie decorating! The trick to a perfect icing is to sift your confectioners sugar before adding any liquids (and I’m guilty of having skipped this step many times), as it will save the hassle of having to stir until all lumps are removed.
In a saucepan, combine the sugar, sugar substitute, cocoa and cornstarch. Add water and stir until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat; stir in butter and vanilla until smooth. Spread over cupcakes or cake while frosting is still warm.
Mousse works best, as it is the most smooth when it comes out of a mousse cake mold, but you can certainly use any frosting. You will just want to be absolutely sure it is as smooth as possible and frozen before glazing the cake. Reply Angela T September 29, 2017 at 12:27 am Can the glaze be poured over a whitechocolate shell? Reply
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