American
Mocha Frosting
A historical dessert recipe from Fannie Merritt Farmer's 1910 Boston Cooking-School Cook Book.
Public domain source
Gather
Ingredients
- ⅓ cup Butter
- 1½ cups Confectioners’ Sugar
- 1 tablespoon Breakfast Cocoa
- As needed Coffee Infusion
Make it
Method
- 1
Cream butter, and add sugar gradually, continuing the beating; then add cocoa and coffee infusion, drop by drop, until of right consistency to spread or force through a pastry bag and tube.
Source & rights
Where this recipe comes from
Mocha Frosting, from The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910).
This source recipe has been reformatted for Pantry Start but has not yet been kitchen-tested by our editors. Check current food-safety guidance and use your judgment.
Historical measurements, equipment, temperatures and terminology may differ from modern kitchen practice.