Chocolate Frosting

The recipe Chocolate Frosting can be made in around 15 minutes. This recipe serves 4 and costs $1.44 per serving. One serving contains 846 calories, 7g of protein, and 57g of fat. Several people really liked this frosting. 1060 people have tried and liked this recipe. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. This recipe from Recipe Girl requires vanillan extract, heavy whipping cream, sour cream, and salted butter. Taking all factors into account, this recipe earns a spoonacular score of 54%, which is pretty good. Try Gluten-Free Peanut Butter Chocolate Chip Bars with Chocolate Frosting, 4 Layer Chocolate Brownie Cake with Peanut Butter Frosting and Chocolate Ganache, and (Secretly Healthy) Decadent Chocolate Layer Cake with a Special Chocolate Frosting for similar recipes.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 5 minutes

 

Ingredients:

1 1/2 cups granulated white sugar

1 1/4 cups heavy whipping cream (from the carton)

1 teaspoon instant espresso powder

1/2 cup (1 stick) salted butter

1/4 cup sour cream (don't use light or fat-free)

1 1/4 cups unsweetened cocoa powder

2 teaspoons vanilla extract

Equipment:

sauce pan

whisk

bowl

frying pan

microwave

Cooking instruction summary:

1. In a medium saucepan, melt the butter. Whisk in the sugar and cocoa powder. In a separate bowl, whisk together the cream and the sour cream. Slowly add this to the pan, whisking it in until well combined and smooth. Mix in the espresso powder and heat until the sugar has dissolved. Remove from heat and stir in the vanilla. 2. Let the icing sit at room temperature until it is a good consistency for icing your cake or cupcakes. To speed up the process, place it in the refrigerator. Keep an eye on it and take it out when it firms up enough to ice. If it gets too firm, you can always stick it in the microwave for a few seconds to soften it up again.

 

Step by step:


1. In a medium saucepan, melt the butter.

2. Whisk in the sugar and cocoa powder. In a separate bowl, whisk together the cream and the sour cream. Slowly add this to the pan, whisking it in until well combined and smooth.

3. Mix in the espresso powder and heat until the sugar has dissolved.

4. Remove from heat and stir in the vanilla.

5. Let the icing sit at room temperature until it is a good consistency for icing your cake or cupcakes. To speed up the process, place it in the refrigerator. Keep an eye on it and take it out when it firms up enough to ice. If it gets too firm, you can always stick it in the microwave for a few seconds to soften it up again.


Nutrition Information:

 

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Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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