Frosting Recipes

Delectably Yours shares a recipe for a giant chocolate cake with whipped chocolate frosting.   This is a simple recipe that’s perfect for a deep and complex dark chocolate cake.  It’s also an easy recipe that’s forgiving when spreading on the cake or cupcakes.

Chocolate Whipped Cream (From Delectably Yours)

2 cups Heavy Cream

1/3 cup Confectioner’s sugar

3 tbsp cocoa powder

If you find your cake to be very sweet, go ahead and reduce the sugar in the whipping cream.1. Put the cream, sugar and cocoa in a large well-chilled bowl. Its recommended that you chill the bowl you are going to whip cream in, and the beaters if they are hand beaters in the fridge for a good 20-30 mins. However, this recipe asked for mixing these ingredients NOT beating/whipping them and covering the bowl and then chilling the mixture in the refrigerator for an hour.Very conveniently, we missed the chilling for one hour step. We just chilled the bowl and the beaters and then beat the whipping cream It turned out okay!2. Remove from refrigerator and beat cream until thick. Add liqueur if you wish, at this point. Once the cream falls in soft mounds when the beaters are lifted in air, it is ready.

via Delectably yours,: Think of the Devil…..

Green Your Plate has a great story of their struggles with making a fluffy textured chocolate frosting.  As you know, it’s not just the quality of ingredients you use that makes a great frosting.  It’s also knowing how and in what order to combine the ingredients so they reach the desired texture.  You work to bake a light, even cake, so you don’t want to ruin it with a heavy, gloppy frosting.

What really took this frosting from glop to great is careful sifting of flour and “awakening” the cocoa powder with the right amount of water.

Here’s Green Your Plate’s Chocolate Frosting Recipe.  Be sure to check out the full article and photos after the jump.

Fluffy Chocolate Frosting
Adapted from the Chocolate Cake Mix Doctor

This recipe makes 1 1/2 cups, enough to frost a 2-layer 6 inch diameter mini-cake.

Ingredients:
1/3 cup unsweetened cocoa powder
3 T. boiling water
4 T. (1/2 stick) butter, room temperature
1 1/2 cups powdered sugar, sifted
1/2 tsp. pure vanilla extract

Pour the boiling water over the cocoa powder and stir it together to combine. Let the mixture sit for a couple of minutes to cool down, then add the butter and mix on low speed until it is combined (this takes less than a minute).

Then, add the powdered sugar and vanilla and mix on low speed for another minute so that the powdered sugar is incorporated into the mixture. Turn the speed up to medium and beat the frosting for a couple more minutes until the mixture lightens in color and turns fluffy. The longer you beat it, the lighter it will get.

Green Your Plate: It’s the frosting, stupid!.