Chocolate frosting is the perfect finishing touch on your baked cake. It can easily be made at home using easy to find ingredients. A heavy duty mixer is required for this recipe because you will need to blend it for seven to ten minutes on medium speed to allow the ingredients to mix together and give you a lighter texture. This will make it easy for you to spread the frosting over your cake and ensure that all of the ingredients have had a change to blend together.
This is my favorite chocolate frosting recipe. You can substitute the powdered coffee creamer for another flavored powder creamer, and you can substitute the heavy whipping cream for a liquid coffee creamer flavor as well. The options are endless when you look at the number of liquid coffee creamers that are on the market.
This chocolate frosting is stiff enough to pipe flowers and other decorations and light in taste where you can eat it with a spoon.
Chocolate Buttercream Frosting
- 8 cups confectioner’s sugar
- 1 cup powdered coffee creamer
- 2 tsp salt
- 2 cup unsalted butter
- 1-1/2 cups Crisco shortening
- 3/4 cup unsweetened baking cocoa or dutch cocoa
- 1/2 – 3/4 cup heavy whipping cream
- 2 Tbsp pure vanilla extract or vanilla bean paste
- In a KitchenAid or other heavy duty mixer, combine all the dry ingredients. Blend for two minutes to incorporate.
- Add softened butter and Crisco shortening to the dry mixture and start blending on low speed to incorporate. You may want to cover your mixer with a towel. Mixture will be extremely thick at this point.
- Start adding the heavy whipping cream. Turn the mixture speed up to whip it a little more, then decrease the speed and add the vanilla extract.
- Beat well on medium speed for seven to ten minutes until you reach the consistency desired.
Variations of this recipe can also be made by substituting Grand Marnier for part of the heavy whipping cream. You can also substitute some of the powdered coffee creamer for espresso powder to give it a different flavor combination.
This chocolate frosting recipe can be made in advance and frozen, then thawed when ready to use. Once defrosted, it can be re-whipped with no problem. Frosted chocolate cakes can also be frozen. Refrigerate your chocolate frosting covered cake until the frosting is set, and then cover the entire cake with wax paper or parchment paper. Then cover the cake completely with heavy duty aluminum foil. It will stay fresh for a couple months in the freezer.
Click here to see some of my favorite chocolate frosted cakes. https://indd.adobe.com/view/97819119-30d9-41b5-86d7-1a1497edbe5d
Debra J. Mosely is the author of The Cake & Cookie Closet series of cake and cookie decorating books. She’s out to teach the world how to “dream in sugar” with simple techniques to create stunning designer looking cakes at home. Let me help you learn to decorate your own edible masterpieces so you can get the “WOW” you deserve! http://www.debrajmosely.com
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