Coffee Fudge Frosting
50g/2oz/4 tbsp butter
125g/4oz/½ cup light muscovado (brown) sugar
2 tbsp milk
1 tbsp coffee granules
200g/7oz/1⅓ cups icing (confectioner’s) sugar, sifted
1 Put the butter, muscovado sugar and milk in a pan. Dissolve the coffee in 2 tbsp boiling water and add to the pan. Heat gently, stirring, until the sugar dissolves. Bring to the boil and boil for 3 minutes.
2 Remove from the heat and gradually stir in the icing sugar. Beat with a wooden spoon for 1 minute or until smooth.
3 Use the frosting immediately, spreading it over a cake with a wet palette knife, or dilute with water for a smooth coating.
4 This is enough to cover the top and sides of a 20cm/8in cake.