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Mociia Icing

A butter icing flavored with coffee and confectioners' sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Butter and egg are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 118,967 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Mociia Icing

sufficient for 8 cakes

Ingredients

Directions

Make the icing

  1. Beat the unsalted butter to a cream.

  2. Gradually sift in the confectioners' sugar while beating constantly.

  3. Add the egg yolks one at a time, beating briskly after each addition.

  4. Stir in the black coffee and mix well.

  5. This icing is sufficient for 8 cakes.

Make the coffee

  1. Pour 4 tablespoons boiling water over 6 tablespoons finely ground coffee.

  2. Let it stand for 3 minutes, then strain through cheesecloth with pressure.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  2. Sugar + coffeetop 17% of all pairs
    Smell alikelow
    Cooked together4,344 recipes

    Shared aroma: beta-damascenone (apple, rose).

  3. Butter + sugartop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

  4. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Butter + coffeetop 23% of all pairs
    Smell alikemoderate
    Cooked together2,442 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Unsalted butter
Provides fat and body, creating a smooth, creamy base for the icing.
Egg yolks
Emulsify with the butter and add richness and a smooth, stable texture.
Confectioners' sugar
Adds sweetness and bulk, thickening the icing as it is beaten in.
Black coffee
Supplies the mocha flavor and a slightly bitter aroma that balances the sweetness.

The step that matters

Add the egg yolks one at a time, beating briskly after each addition. Each yolk must be fully beaten into the butter before the next is added. This lets the fat and yolk emulsify into a smooth mixture. Adding yolks too fast can cause the icing to curdle or separate.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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