I have to thank fellow blogger Mischelle Sandowich at Reformed Health for this simple, delicious, everything-a-chocolate-frosting-should-be, chocolate frosting. This weekend, I was requested to make a cake for my nephew’s baseball team. I was looking for something a little different than my usual go-to recipes for some of the edge detail work. The cake itself was chocolate and the filling was chocolate cream so I wanted to use chocolate on the edges to give a hint at what would be inside. The rest of the frosting is my go-to Swiss buttercream.
The flavor profile on this cake was spot on. And this chocolate frosting is very quick to throw together. I’ve copied the recipe below but the original can be found here. I’ve included my own photos and commentary in brackets.
Basic Chocolate Frosting
- 1/2 cup (one stick) Butter (substitute coconut oil if you prefer vegan)
- 3 cups Powder Sugar, sifted
- 2/3 cup Cocoa Powder, sifted
- 1/4 cup Half and Half (substitute coconut milk if you prefer vegan)
- 1 tsp. Vanilla Extract
- Melt butter (or coconut oil) [I melted my butter in my mixer bowl on a double boiler]
- Whisk in cocoa [I removed melted butter and placed bowl on my stand mixer, then whisked in cocoa powder]
- Scrape cocoa mixture into mixing bowl
- Blend in sugar and half and half (or coconut milk), alternating about 3 times (add more or less liquid or sugar if needed for desired consistency) [I only had whipping cream, which was fine. I also neglected to do the alternating method, and it was still awesome]
- When well mixed and fluffy, mix in vanilla extract
- Use frosting while mixture is warm or room temperature
Thank you, Reformed Health.
Go SJSU Spartans!