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Super-Simple Chocolate Frosting

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Super-Simple Chocolate Frosting

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Super-Simple Chocolate Frosting Recipe Super-Simple Chocolate Frosting Recipe

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.

At a glance

Prep
Total
Yield
4 1/2 cups, enough to frost 2 dozen cupcakes, or fill/frost an 8″ or 9″ layer cake

Nutrition information

Ingredients

  • 1 3/4 cups unsweetened baking cocoa
  • 1 1/2 cups confectioners’ sugar
  • 1 teaspoon espresso powder, optional, for enhanced chocolate flavor
  • 1 cup heavy cream
  • 1 cup unsalted butter, very soft
  • 1/8 teaspoon salt
  • 2 cups confectioners’ sugar, sifted
  • 2 teaspoons vanilla extract

  • 5 1/4 ounces unsweetened baking cocoa
  • 6 ounces confectioners’ sugar
  • 1 teaspoon espresso powder, optional, for enhanced chocolate flavor
  • 8 ounces heavy cream
  • 8 ounces unsalted butter, very soft
  • 1/8 teaspoon salt
  • 8 ounces confectioners’ sugar, sifted
  • 2 teaspoons vanilla extract

  • 149g unsweetened baking cocoa
  • 170g confectioners’ sugar
  • 1 teaspoon espresso powder, optional, for enhanced chocolate flavor
  • 227g heavy cream
  • 227g unsalted butter, very soft
  • 1/8 teaspoon salt
  • 227g confectioners’ sugar, sifted
  • 2 teaspoons vanilla extract

Instructions

  1. Sift or sieve the cocoa, 1 1/2 cups confectioners’ sugar and espresso powder, if you’re using it, 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 sifted or sieved 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.
  8. Yield: 4 1/2 cups, enough to frost 2 dozen cupcakes, or fill/frost an 8″ or 9″ layer cake.

Nutrition Information

  • Serving Size1/30 recipe (35g)
  • Servings Per Batchabout 30
Amount Per Serving:
  • Calories160
  • Calories from Fat90
  • Total Fat10g
  • Saturated Fat6g
  • Trans Fat0g
  • Cholesterol25mg
  • Sodium15mg
  • Total Carbohydrate17g
  • Dietary Fiber1g
  • Sugars14g
  • Protein1g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

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