Soft-and-Creamy Double Chocolate Frosting
Ingredients
- 1/2 cup egg substitute, such as Egg Beaters, or 4 egg yolks (left over from cake), with enough milk added to equal 1/2 cup, plus additional milk, if necessary
- 1/2 cup unsweetened cocoa
- 1/2 teaspoon instant coffee
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 8 tablespoons (1 stick) unsalted butter, at room temperature
- 4 ounces unsweetened chocolate, melted
- 3 cups confectioners' sugar (sifted if it contains hard lumps)
- 4 teaspoons light corn syrup
Instructions
If eating raw eggs is a risk you're willing to take, then feel free to use the yolks left over from the cake to make this frosting. Though frosting made with egg substitute is perfectly fine, the one made with egg yolks has more body and better texture.
This recipe makes about three cups, or enough for one cake.Mix egg substitute or yolks, cocoa, coffee, vanilla, and salt in a small bowl.
Beat butter in a medium bowl with an electric mixer until light and fluffy. Add melted chocolate and cocoa mixture; continue to beat until smooth. Add confectioners' sugar, 1 cup at a time, beating slowly at first, until sugar has been incorporated into mixture, then at medium speed until frosting is light and fluffy.
Add corn syrup, and beat until frosting is smooth and glossy. If frosting is still stiff, add droplets of milk until it is spreadably soft. (Frosting can be refrigerated for up to 1 week and microwaved for a few seconds until just spreadable.)
*For use with "Chocolate Cake That's Got It All" (Cakes)
**Source: Panama City News Herald, Panama City, Florida
This recipe makes about three cups, or enough for one cake.Mix egg substitute or yolks, cocoa, coffee, vanilla, and salt in a small bowl.
Beat butter in a medium bowl with an electric mixer until light and fluffy. Add melted chocolate and cocoa mixture; continue to beat until smooth. Add confectioners' sugar, 1 cup at a time, beating slowly at first, until sugar has been incorporated into mixture, then at medium speed until frosting is light and fluffy.
Add corn syrup, and beat until frosting is smooth and glossy. If frosting is still stiff, add droplets of milk until it is spreadably soft. (Frosting can be refrigerated for up to 1 week and microwaved for a few seconds until just spreadable.)
*For use with "Chocolate Cake That's Got It All" (Cakes)
**Source: Panama City News Herald, Panama City, Florida
Recipe Info
Views
228
Date
October 18, 2003
Categories
Cakes