Coffee Cake Icing
0 comments
Appears in Cook's Illustrated November/December 1998
We developed this icing to make a perfect partner to rich, butter coffee cake.
WHY THIS RECIPE WORKS
Because the coffee cake recipe we envisioned was to be light yet rich, with a brioche-type texture, we knew that it would need a relatively high proportion of eggs (we settled on four). We were after richness without heaviness, and this was...