Chocolate Frosting Recipe
By
culinaryarts.about.com
Chocolate frosting.
Photo © Brian Hagiwara / Getty Images
Chocolate Frosting Recipe
This chocolate buttercream recipe will make about 3 cups of frosting, which is enough to frost a two-layer round cake, either 8-inches or 9-inches. You can also frost about 12 cupcakes, assuming two tablespoons of frosting per cupcake. If you'll be piping the frosting on in a tall swirl, you should probably figure 12 cupcakes instead.The egg whites in this recipe give the buttercream a little bit more firmness. Your best bet is to use liquid pasteurized egg whites that you buy at the store.
Prep Time: 10 minutes
Total Time: 10 minutes
Ingredients:
- ¼ lb. unsweetened chocolate
- ½ lb. unsalted butter
- ¼ lb vegetable shortening
- 1 lb. confectioners' sugar
- 1 oz. (30 grams) egg whites (or one egg white)
- 1 tsp pure vanilla extract
Preparation:
- Chop the chocolate into small pieces and put it in the bowl of a double-boiler over a pot of simmering water. gently melt the butter, stirring it with a rubber spatula. Then take it off the heat and let it cool while you do the next step.
- Combine the butter, shortening and sugar in the mixing bowl of a stand mixer. Using the paddle attachment on slow speed, cream the ingredients together until fully mixed.
- Now add the egg whites, vanilla and lemon juice while beating at slow speed. Add the melted chocolate and continue beating until the frosting is smooth, scraping down the sides of the bowl frequently with a rubber spatula. If you need to, you can thin the frosting out with a little bit of milk or cream to achieve the right consistency.
NOTE: Don't beat on high speed and don't use the whip attachment. Whipping basically adds air to to the frosting, which will make spreading it smoothly onto the cake very difficult.
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