Super-Simple Chocolate Frosting
Easy · 8 ingredients — shared from Reciquest
4 servings · Easy
Ingredients
- 1 3/4 cups (149g) unsweetened cocoa, Dutch-process or natural
- 1 1/2 cups (170g) confectioners' sugar
- 1 teaspoon espresso powder, optional, for enhanced chocolate flavor
- 1 cup (227g) heavy cream, at room temperature
- 16 tablespoons (227g) unsalted butter, softened
- 1/8 teaspoon salt
- 2 cups (227g) confectioners' sugar, sifted
- 2 teaspoons vanilla extract
Instructions
- Sift or sieve the cocoa, 1 1/2 cups confectioners' sugar and espresso powder, if you're using it, into a bowl.
- Bring the cream to a simmer on the stove or in the microwave, and whisk into the cocoa mixture.
- At first the mixture will look grainy; continue whisking for a minute.
- You'll see the lumps disappear as the sugar dissolves and the cocoa hydrates. Set aside to cool to room temperature.
- Place the butter, salt, and 2 cups sifted or sieved confectioners' sugar in a large mixing bowl.
- Beat until the mixture is smooth and fluffy. Beat in the vanilla.
- With the mixer running on low speed, add the cocoa mixture a spoonful at a time until it's all incorporated. Scrape the bowl, then beat at medium speed for one minute more. Use to frost cake as needed.
- Yield: 4 1/2 cups, enough to frost 2 dozen cupcakes, or fill/frost an 8" or 9" layer cake.
Tags: pepperplate-import