Ingredients
-
1/2
-
6 1/2
-
1
-
1
-
2
-
1 1/2
-
3
-
5
-
1/2
-
1
-
-
-
-
-
Directions
Chocolate Frosting, I adopted this recipe from the recipezaar account The previous owner said This is the best chocolate frosting I have ever made It is at its absolute best if not refrigerated after icing the cake If you try this you will be making it often , It’s delicious I made a double batch for a half sheet and still had enough to pipe borders, I also used it for a cute birthday cake Very beautiful and it tastes as good as it looks This frosting smoothes out with ease for a very smooth finish Thank you for this recipe , it’s a new favorite!
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Chop Chocolate Into Small Pieces and Place in Ss Bowl With 6 1/2 Oz Unsalted Butter. |
|
2
Done
|
Put Over Pan of Simmering Water. |
|
3
Done
|
Whisk Together as Soon as Chocolate and Butter Soften. |
|
4
Done
|
Keep Whisking Until Just Melted and Combined. |
|
5
Done
|
Remove from Heat and Stir in Espresso and Vanilla. |
|
6
Done
|
Cool to Room Temperature. |
|
7
Done
|
Whisk Together Powdered Sugar, Cocoa and Salt in a Bowl. |
|
8
Done
|
Place 5 Oz of Unsalted Butter and 1/2 of the Powdered Sugar Mixture in a Cuisinart Food Processor. |
|
9
Done
|
Process Scraping Down Sides. |
|
10
Done
|
Add Rest of Powdered Sugar Mixture, Start Processor and Slowly Pour in Cream. |
|
11
Done
|
Process For About 10 Seconds. |
|
12
Done
|
Whisk Butter/Cocoa Mixture Together With Room Temperature Chocolate/Espresso Mixture in a Large Bowl Until It Becomes Shiny and Smooth. |
|
13
Done
|
Can Be Frozen. |
|
14
Done
|
Bring to Room Temperature Before Using. |
|
15
Done
|
Yield: Plenty For a 9" Layer Cake. |
