A great chocolate frosting should taste intensely of chocolate, be easy to put together, spread smoothly over a tender cake without tearing it, and hold its shape when piped through a pastry bag. This frosting has all of those characteristics. We made it with both natural and Dutch-process cocoa, and the natural cocoa was the hands-down winner for flavor.
Our guarantee: This frosting will have deep chocolate flavor, hold its shape enough to be piped, and be simple to put together.
Perfect for Golden Vanilla Cupcakes
Volume
- 1 3/4 cups unsweetened natural cocoa
- 1 1/2 cups confectioners' sugar
- 1 teaspoon espresso powder (optional)
- 1 cup heavy cream
- 1 cup unsalted butter, very soft
- 1/8 teaspoon salt
- 2 cups confectioners' sugar
- 2 teaspoons vanilla extract
Weight
- 5 1/4 ounces unsweetened natural cocoa
- 6 ounces confectioners' sugar
- 1 teaspoon espresso powder (optional)
- 8 ounces heavy cream
- 8 ounces unsalted butter, very soft
- 1/8 teaspoon salt
- 8 ounces confectioners' sugar
- 2 teaspoons vanilla extract
Directions
1) Strain the cocoa, confectioners' sugar and espresso powder, if using, into a bowl.
2) Bring the cream to a simmer on the stove or in the microwave, and whisk into the cocoa mixture.
3) At first the mixture will look grainy; continue whisking for a minute.
4) You'll see the lumps disappear as the sugar dissolves and the cocoa hydrates. Set aside to cool to room temperature.
5) Place the butter, salt, and 2 cups strained confectioners' sugar in a large mixing bowl.
6) Beat until the mixture is smooth and fluffy. Beat in the vanilla.
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. Use to frost cake as needed.
Recipe summary
- Hands-on time: 25 mins.
- Total time: 40 mins.
- Yield: 4 1/2 cups, enough to fill and frost a 2 or 3-layer cake, or 24 cupcakes.
Tips from our bakers
- To make the frosting stiffer, add 1 more cup of sifted confectioners' sugar.
- Never frost a warm cake: the frosting will sink in, or the cake will tear.
- Chilling or freezing cakes or layers for 30 to 45 minutes before frosting will make the job go much easier. See our online class cake decorating class? for pointers.
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