Ingredients

  • Chocolate Frosting 
  • 1 3/4 cups unsweetened natural cocoa 
  • 1 1/2 cups powder sugar 
  • 1 teaspoon espresso powder (optional) 
  • 1 cup heavy cream 
  • 1 cup unsalted butter, soft 
  • 1/8 teaspoon salt 
  • 2 cups confectioners’ sugar 
  • 2 teaspoons vanilla extract 
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  • 1) Sift the cocoa, confectioners’ sugar and espresso powder, into a bowl. 
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  • 2) 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. It should be smooth, Set aside to cool to room temperature 
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  • 5) Place the butter, salt, and 2 cups sifted powder sugar in a large mixing bowl. Beat until the mixture is smooth and fluffy. Beat in the vanilla. 
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  • 7) 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. For thicker consistency add 1 cup powder sugar. Frost, fill, pipe, and decorate cakes/cupcakes 
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Comments

rach1403 Says... 24 May 2010 , 12:52pm

what is the weight equivalent of a "cup" please?

Thanks.

cakeygirl723 Says... 4 Dec 2010 , 2:46pm

Isn"t powdered, and confectionary sugar the same ?


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