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Black and White Icings

If either glaze becomes too firm to spread, place it in a heatproof bowl over simmering water and stir until it’s the right consistency.

Recipe information

  • Yield

    makes enough for about 18 cookies

Ingredients

1 cup heavy cream
3 1/2 cups confectioners’ sugar, sifted
5 tablespoons Dutch-process cocoa powder
6 tablespoons boiling water

Preparation

  1. Step 1

    Whisk cream into sugar until smooth. Set aside 1 1/4 cups (for white icing).

    Step 2

    Combine cocoa with boiling water, and stir until dissolved. Add to remaining sugar mixture; stir to combine (for black icing). Use immediately.

Reprinted with permission from Martha Stewart's Baking Handbook by Martha Stewart. © 2005 Clarkson Potter
TagsIcingDessertCocoaSnackNut FreeGluten FreeVegetarian5 Ingredients or FewerCookbooks
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