Sunday, February 14, 2010

Chocolate Buttercream Frosting


I love and adore frosting. It's rich, creamy, sweet, and makes just about everything better. That said my own frosting repritore is pretty pitiful--buttercream (you know, the one on the back of the powdered sugar box) and cream cheese. But when we made chocolate cupcakes, I knew we simply had to have chocolate frosting. I didn't want to run to the store so I decided to try out the fluffy chocolate recipe from The Cake Mix Doctor since I had all the ingredients on hand.

Frosts: 24 cupcakes

8 tbs butter (1 stick) at room temperature
2/3 cup unsweetened cocoa powder (natural)
3 cups confectioner's (powdered) sugar, sifted
1/3 cup milk
2 tsp vanilla extract
1/4 tsp salt

BLEND butter and coca powder on low until soft and well combined.
ADD sugar, milk, vanilla, and salt.
BEAT on low until the frosting lightens and is fluffy.
ADD additional milk or powdered sugar, as necessary to reach the desired consistency.

My Thoughts
1. This was a good basic recipe. It's an excellent choice for recipes where you really want the cake to be the star.

2. This worked wonderfully to frost all 30 cupcakes. However, I prefer my frosting to cake ratio to be quite a bit higher, so I'm going to suggest that you make one batch for every 18-24 cupcakes.

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