178 g gordura hidrogenada/ crisco
4 ovos batidos/ egg beaters
680 g açucar de confetária / confectioners sugar
120 g chocolate em calda / unsweetened chocolate
580 g de café em pó / powder coffee
15 ml água quente / boiling water
Add the egg beaters and mix until blended in.
Add one cup of Confectioner's sugar at a time blending well between each cup.
You'll want to be using a spatula to keep the frosting from adhering to the sides of the bowl.
Melt the chocolate and then add it to the mixture in the bowl and blend until the icing is a consistent coloring throughout.
Boil enough water to get one tablespoon out of it and add that water to the instant coffee. Using a spatula get all the coffee, including what you can scrape off the sides, into the bowl with the icing.
Mix until the coffee has completely blended in with the icing.
The mixture will be too creamy to use right away.
Place it in the refrigerator for about two hours or so.
If the icing sets up too much it can be placed in the microwave for a few seconds.