Tuesday, March 19, 2013

Dad's Birthday Cake part II - Chocolate Frosting

I've made chocolate decorator icing and chocolate frosting before.  The decorator icing has a different mouth-feel than I wanted for this cake, and although the chocolate frosting was amazing, decadent, and rich it was also a bit more time-consuming and expensive than I wanted for this cake.  The attention for this cake I wanted to be on the rolled buttercream, so I searched out a recipe that is simple, quick, and made from my usual pantry ingredients.  This was just the trick.

Chocolate Frosting
Makes: about 3 cups

1 cup unsalted butter, softened but not melted
3 1/2 cups powdered sugar
1/2 cup cocoa powder
1/2 tsp salt
2 tsp vanilla extract (or 1 tsp almond extract)
4 Tbsp milk or heavy cream

Cream together butter, vanilla, and salt in the bowl of a stand mixer with paddle attachment.

Slowly add powdered sugar to mixing bowl, beating at lowest speed, scraping down sides as necessary.  Add in milk/cream as much as necessary for desired consistency.  4 Tbsp is a starting point, you may need more or less.  Beat mixture on medium speed for three minutes to add air to the frosting if desired.

Note: the frosting is actually darker than pictured.  The flash is deceiving.

Source: Savory Sweet Life.

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