Chocolate Frosting
I adopted this recipe from the recipezaar account. The previous owner said "This is the best chocolate frosting I have ever made. It is at its absolute best if not refrigerated after icing the cake. If you try this you will be making it often."
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INGREDIENTS
Nutrition- 1⁄2
- 6 1⁄2ounces unsalted butter
- 1teaspoon espresso powder, dissolved in
- 1tablespoon hot water
- 2teaspoons vanilla
- 1 1⁄2cups sifted powdered sugar
- 3tablespoons unsweetened cocoa powder
- 5ounces unsalted butter
- 1⁄2teaspoon salt
- 1cup heavy cream
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DIRECTIONS
- Chop chocolate into small pieces and place in ss bowl with 6 1/2 oz unsalted butter.
- Put over pan of simmering water.
- Whisk together as soon as chocolate and butter soften.
- Keep whisking until just melted and combined.
- Remove from heat and stir in espresso and vanilla.
- Cool to room temperature.
- Whisk together powdered sugar, cocoa and salt in a bowl.
- Place 5 oz of unsalted butter and 1/2 of the powdered sugar mixture in a Cuisinart food processor.
- Process scraping down sides.
- Add rest of powdered sugar mixture, start processor and slowly pour in cream.
- Process for about 10 seconds.
- Whisk butter/cocoa mixture together with room temperature chocolate/espresso mixture in a large bowl until it becomes shiny and smooth.
- Can be frozen.
- Bring to room temperature before using.
- Yield: Plenty for a 9" layer cake.
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