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!
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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. |
