Coca-Cola Icing
Submitted by leahcim36
Rich chocolate frosting made with Coca-Cola, butter, and semi-sweet chocolate in a glossy, spreadable icing with subtle caramel notes.
YIELD
1 servingsPREP
10 minCOOK
10 minREADY
20 minThis vintage frosting has a secret ingredient that sounds bananas but works like magic: Coca-Cola.
The cola melts into semi-sweet chocolate to create a glossy ganache-like base, then gets enriched with butter and powdered sugar for a frosting that’s silky, spreadable, and subtly complex.
Those caramel notes from the cola add unexpected depth without screaming “soda."
Note: The original recipe calls for raw egg yolks, but you can substitute with pasteurized eggs or use an egg-free buttercream base instead.
Chef Tips
- Use regular Coca-Cola, not diet (the sugar is essential for texture)
- Let the chocolate-cola mixture cool completely before adding to the butter
- Beat the butter until truly fluffy before adding other ingredients (this makes it lighter)
- For food safety, use pasteurized eggs or replace yolks with 3 tablespoons heavy cream
- This makes enough for a two-layer cake or 24 cupcakes
Ingredients
Directions
Place chocolate and cola in a sm saucepan and cook over low heat, stirring constantly until smooth.
Remove from heat and let stand to cool.
Refrigerate until cold. Beat butter til it’s light and fluffy.
Beat in egg yolks, one at a time.
Gradually add chocolate mixture.
Beat in icing sugar.
Hmmm.
raw egg yolks are a little dangerous these days. but I believe they can be replaced with a substitute available in cake-baking outlets.
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