Skip to main content
Epicurious
Cookbooks

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
Read More
29 Spring Pastas to Make the Most of Seasonal Produce
Like spicy carrot rigatoni and weeknight-fancy ravioli with peas.
The Most-Saved Recipes in the Epicurious App This Week
Like lemony baked salmon and strawberry shortcake roll.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
One-Pot Chicken Thighs With Cilantro Rice and Beans
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Apple-Walnut Charoset
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
Chicken Pasta Primavera With Lemon
Crispy, Parmesan-crusted cutlets make this spring dish sing.
Smashed Broccoli Pasta
A feel-good dinner designed to cram a ton of veg in each serving.