Chocolate Frosting

2016-02-12 18.04.26RECIPE #196, DAY #231

ORIGINAL RECIPE: I found this on the internet, but the page kept messing up my laptop so I refuse to go back and figure out who and where*

TIMING: 10 minutes

DIFFICULTY: Easy

TOOLS: I prefer a stand mixer, but a hand mixer would also work

COOK TYPE: None

HEALTH: Uh, it’s frosting.

EXPERIENCE: My daughter continues to blaze through cupcake recipes, creating her own beautiful combinations and decorations. She used this basic frosting to top the vanilla cupcakes she was experimenting with for the science fair. Yes, the science fair.

NOTES: Just note that this frosting does not take any tempering/melting of chocolate, which is exactly why we chose it. Even with the powder, it tastes great. And light and fluffy.

***

  1. Put 1/2 cup cocoa powder in your stand mixer and whisk to remove any lumps.
  2. Cream in 3/4 cup softened, unsalted butter and 1 pinch salt.
  3. Add 1 cup powdered sugar, then 1/4 cup milk, then 1/2 cup powdered sugar, then 1/4 cup milk, then 1 cup powdered sugar, then 1/4 cup milk. Mix on high for 1 minute.
  4. Stir in 1 teaspoon vanilla extract and 1/4 cup espresso powder or powdered coffee. Add more milk or sugar to get consistency perfect.

Use to frost a small cake or a batch of 12-18 cupcakes.

*Recipe changed from the original.

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