Chocolate Frosting
Editor's note: This recipe is from Michele Adams's and Gia Russo's book Wedding Showers: Ideas & Recipes for the Perfect Party.
This recipe originally accompanied Double Chocolate Raspberry Cake.
You can enhance the flavor of this frosting recipe with extracts of orange or mint if frosting a plain chocolate cake. Make this frosting up to two days in advance. Cover tightly and refrigerate until ready to use.
- Preparing Time: -
- Total Time: -
- Served Person:
American
Milk/Cream
Mixer
Chocolate
Dessert
No-Cook
- 1 teaspoon vanilla
- 3 tablespoons cocoa powder
- 3 cups powdered sugar
- 4 tablespoons heavy cream
- 1/2 cup unsalted butter at room temperature
- Carbohydrate 37 g(12%)
- Cholesterol 33 mg(11%)
- Fat 12 g(18%)
- Fiber 1 g(2%)
- Protein 1 g(1%)
- Saturated Fat 7 g(37%)
- Sodium 5 mg(0%)
- Calories 247
Preparation In a work bowl with an electric mixer, cream the butter. Sift the sugar and cocoa powder together and gradually add to the butter, beating well after each addition. Add the cream and vanilla and beat until well blended and fluffy.
Preparation In a work bowl with an electric mixer, cream the butter. Sift the sugar and cocoa powder together and gradually add to the butter, beating well after each addition. Add the cream and vanilla and beat until well blended and fluffy.
