Chocolate Frosting
The recipe Chocolate Frosting can be made in around 15 minutes. This recipe serves 4 and costs $1.44 per serving. One serving contains 846 calories, 7g of protein, and 57g of fat. Several people really liked this frosting. 1060 people have tried and liked this recipe. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. This recipe from Recipe Girl requires vanillan extract, heavy whipping cream, sour cream, and salted butter. Taking all factors into account, this recipe earns a spoonacular score of 54%, which is pretty good. Try Gluten-Free Peanut Butter Chocolate Chip Bars with Chocolate Frosting, 4 Layer Chocolate Brownie Cake with Peanut Butter Frosting and Chocolate Ganache, and (Secretly Healthy) Decadent Chocolate Layer Cake with a Special Chocolate Frosting for similar recipes.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 5 minutes
Ingredients:
1 1/2 cups granulated white sugar
1 1/4 cups heavy whipping cream (from the carton)
1 teaspoon instant espresso powder
1/2 cup (1 stick) salted butter
1/4 cup sour cream (don't use light or fat-free)
1 1/4 cups unsweetened cocoa powder
2 teaspoons vanilla extract
Equipment:
sauce pan
whisk
bowl
frying pan
microwave
Cooking instruction summary:
1. In a medium saucepan, melt the butter. Whisk in the sugar and cocoa powder. In a separate bowl, whisk together the cream and the sour cream. Slowly add this to the pan, whisking it in until well combined and smooth. Mix in the espresso powder and heat until the sugar has dissolved. Remove from heat and stir in the vanilla. 2. Let the icing sit at room temperature until it is a good consistency for icing your cake or cupcakes. To speed up the process, place it in the refrigerator. Keep an eye on it and take it out when it firms up enough to ice. If it gets too firm, you can always stick it in the microwave for a few seconds to soften it up again.
Step by step:
1. In a medium saucepan, melt the butter.
2. Whisk in the sugar and cocoa powder. In a separate bowl, whisk together the cream and the sour cream. Slowly add this to the pan, whisking it in until well combined and smooth.
3. Mix in the espresso powder and heat until the sugar has dissolved.
4. Remove from heat and stir in the vanilla.
5. Let the icing sit at room temperature until it is a good consistency for icing your cake or cupcakes. To speed up the process, place it in the refrigerator. Keep an eye on it and take it out when it firms up enough to ice. If it gets too firm, you can always stick it in the microwave for a few seconds to soften it up again.
Nutrition Information:
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