Chocolate Frosting Recipe
This is the ultimate guide on how to prepare the best chocolate frosting without any mix and following step-by-step instructions along with the nutritional value, tips, and equipments required.
Equipment
- 1 Mixing bowl
- 1 Electric hand mixer or stand mixer
- 1 Rubber spatula
- 1 Sifter
- 1 Measuring cups and spoons
- 1 Airtight container
Ingredients
- 1 cup unsalted butter, softened
- 3 ½ cups powdered sugar, sifted
- ½ cup unsweetened cocoa powder
- ¼ cup heavy cream
- 1 tbsp pure vanilla extract
Instructions
- Butter creamingOn medium speed, with a hand mixer or stand mixer, beat the softened butter until it becomes creamy and pale- around 2 3 minutes; in a big mixing bowl.
- Dry Ingredients Mix and SiftThe powdered sugar and cocoa powder should be sifted into the bowl, in order to exclude the lumps. Then add mixture to butter gradually mixing in low speed until the mixture is mostly incorporated.
- Vanilla and CreamAdd the vanilla extract and half amount of heavy cream. Mix using medium speed speed mixer around 1 2 minutes. Stir in extra cream in a tablespoon at each time till you achieve the desired thickness of your frosting.
- Beat till FluffyAdd speed to high and continue to beat 2-3 additional minutes or until the frosting is fluffy and spreadable or pipable.
- Tasting and CorrectionTaste your chocolate icing. It may require a pinch of salt or just a bit of additional sugar or cream as a source of equilibrium in terms of texture and sweetness.
Notes
The best-creamed outcome uses room-temperature butter.
Strain the powdered sugar and cocoa powder so that they do not turn out to be grainy.
A better chocolate brown color and silkier taste is achieved using the Dutch-processed cocoa.
When in fixing the frosting becomes too soft, cool it off 10 or 15 minutes.
The jam could be preserved in an airtight container in a fridge up to a week and frozen up to 3 months.