Prep 5 mins
Cook 0 mins
This recipe came from The Nut Tree, a famous restaurant in Vacaville, CA. While it is no more, my mom was able to smuggle this delicious recipe from them and, as far as we are concerned, there is no other chocolate frosting.
- Beat egg whites well until they are fluffy and gradually add the powdered sugar.
- Combine the next 3 ingredients in separate bowl and fold carefully into the egg white mixture.
Not bad. Very fluffy and not too sweet. I had a similar problem with the cocoa not mixing well, which gave the icing a light brown grainy look. Also, it didn't taste as chocolatey as I had hoped, and I needed very chocolatey because I was icing a hazelnut cake. However, I doubled the cocoa and it turned out perfectly =). It is a nice mid brown and tastes wonderful, and now the cake tastes like nutella =D. It made, I would say, about 3 to 4 cups of frosting, which was the perfect amount to frost a small one layer cake.
-MAKE SURE YOUR BUTTER IS SOFTENED!! If it isn't, this recipe will take a lot longer than 5 minutes.
-If you want a softer icing, then add the 1 and a half cups of icing sugar, but if you want the consistency to ice a cake, you need all 2 cups.
YUM! Just like the other reviewers say--not to sweet, very creamy like a mousse. For a layer cake I probably would make extra so I could pile it on. (Worked great for a 9X12 pan). The tips from MobeanBaker are great. I didn't have a problem after adding the butter mixture, but my butter was room-temp to start. With these few ingredients I always have on hand, and with the fact that it was SO easy, this will be a favorite of mine!
This was really yummy-not too sweet and felt homemade. My fiance and I are both frosting snobs (we usually don't like any...they are always too sweet or a weird consistency...it's one of the reasons we rarely eat cake) but we both really liked this! A FEW TIPS: 1. Make sure to soften the butter to spreadable (and then let it cool a bti) because otherwise it is difficult to blend the chocolate portion into the egg whites. 2. When I followed this and just 'folded' in the chocolate, the frosting was almost runny-sortof pudding consistency. This was great for spreading on top, but it ran all down the sides of my layer cake and didn't stick, so I just whipped it a whole bunch more (to get peaks) with an electric mixer and that worked fine. 3. Also I'm not sure what the other reviewer did, but I put some in between layers and all over and still had about 1 1/2c left over