June 24, 2009

Happy Birthday Doug

Happy Birthday Doug !

This has been everyone's favorite frosting that I've made. It's a recipe from Martha Stewart's Cupcake book but I altered it so it can be piped by adding 2 additional cups of powdered sugar.

Dark Chocolate Frosting
Makes about 6 cups.
1/2 cup plus 1 tablespoon unsweetened Dutch-process cocoa powder
1/2 cup plus 1 tablespoon boiling water
2 1/4 cups (4 1/2 sticks) unsalted butter, room temperature
2 1/4 cups confectioners' sugar, sifted
1/4 teaspoon salt
1 1/2 pounds best-quality semisweet chocolate, melted and cooled

Combine cocoa and the boiling water, stirring until cocoa has dissolved. With an electric mixer on medium-high speed, beat butter, confectioners' sugar, and salt until pale and fluffy. Reduce speed to low. Add melted and cooled chocolate, beating until combined and scraping down sides of bowl as needed. Beat in the cocoa mixture. If not using immediately, frosting can be refrigerated up to 5 days, or frozen up to 1 month, in an airtight container. Before using, bring to room temperature, and beat on low speed until smooth again.
First published

1 comment:

rjasla said...

I like your lighter background....it is much easier to read your recipes....I approve!!
ha ha....as if you needed my approval anymore.

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