Chocolate frosting is the perfect finishing touch for your baked cake. It can be easily prepared at home with easy-to-find ingredients. A heavy duty mixer is required for this recipe because you will need to blend it for seven to ten minutes on medium speed to allow the ingredients to blend together and give it a lighter texture. This will make it easier for you to spread the frosting on your cake and ensure that all the ingredients have had a change to blend.
This is my favorite chocolate frosting recipe. You can substitute powdered coffee creamer for another flavored creamer, and you can also substitute heavy whipping cream for a liquid coffee creamer flavor. The options are endless when you look at the number of liquid coffee creamers on the market.
This chocolate frosting is stiff enough to hold flowers and other decorations and has a light flavor where it can be eaten with a spoon.
Chocolate Buttercream Frosting
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8 cups of powder sugar
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1 cup of powdered coffee creamer
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2 teaspoons of salt
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2 cups unsalted butter
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1-1 / 2 cups Crisco shortening
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3/4 cup unsweetened baking cocoa or Dutch cocoa
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1/2 – 3/4 cup heavy whipping cream
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2 tablespoons pure vanilla extract or vanilla paste
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In a KitchenAid or other heavy duty mixer, combine all dry ingredients. Blend for two minutes to incorporate.
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Add the softened butter and Crisco shortening to the dry mix and begin blending on low speed to incorporate. You may want to cover your mixer with a towel. The mixture will be extremely thick at this point.
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Start adding the heavy whipping cream. Increase the speed of the mixture to beat it a little more, then reduce the speed and add the vanilla extract.
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Beat well on medium speed for seven to ten minutes until desired consistency is reached.
Variations on this recipe can also be made by substituting Grand Marnier for some of the heavy whipping cream. You can also substitute some of the powdered coffee crema for powdered espresso to give it a different flavor combination.
This chocolate frosting recipe can be made ahead of time and frozen, then thawed when ready to use. Once defrosted, it can be beaten again without problems. Iced chocolate cakes can also be frozen. Refrigerate your cake covered in chocolate frosting until the frosting is set, and then cover the entire cake with wax paper or parchment paper. Then cover the cake completely with sturdy aluminum foil. It will keep fresh for a couple of months in the freezer.
Click here to see some of my favorite chocolate frosted cakes. https://indd.adobe.com/view/97819119-30d9-41b5-86d7-1a1497edbe5d
