Dark Chocolate Frosting
Source: Martha Stewart
1/4 cup plus 2 Tab. cocoa powder
1/4 cup plus 2 Tab. boiling water
1 1/2 cup (3 sticks) unsalted butter, room temperature
1/2 cup powdered sugar
pinch of salt
1 pound semi sweet chocolate, melted and cooled
Combine cocoa and the boiling water, stirring until cocoa has dissolved. With an electric mixer on med- high speed, beat butter, powdered sugar, and salt until pale and fluffy. Reduce speed to low. Add melted and cooled chocolate, beating until combined scraping down sides. Beat in the cocoa mixture. Can be refrigerated for up to 5 days, frozen for up to a month. Before using, bring to room temperature and beat on low speed to smooth again.
Thank you!!! I have been looking for a good chocolate frosting recipe since a long time back since we don't have Betty Crocker in Sweden. Lovely!!! I LOVE your blog! keep up the great job and keep us all busy baking! My kids love to help around on the weekends and most of all, eating it after. You keep my kitchen smelling heavenly!!
ReplyDeleteThanx!!!
YUM! I used to think the tubs of frosting were the best thing ever, I have slowly been converted this year...I will definitely try this!!! By the way, I had a dream the other night about your zucchinis...weird right???
ReplyDeleteZucchini time is almost here...you better move back fast Kim!!!
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