Saturday, September 17, 2016


1 3/4 cup unsweetened baking cocoa
1 1/2 cups powdered sugar
1 tsp espresso powder, optional
1 cup heavy cream
1 cup butter, very soft
1/8 tsp salt
2 cups powdered sugar, sifted
2 tsp vanilla extract

Sift the first three ingredients into a bowl.

Bring the cream to a simmer and whisk into the cocoa mixture. May look grainy but continue whisking for a full minute. It will become creamy as sugar melts. Set aside and allow to cool to room temperature.

Place butter, salt, and 2 cups powdered sugar into a bowl and beat until smooth and fluffy. Beat in the vanilla extract. With the mixer running on low, add the cocoa mixture one spoonful at a time until all is incorporated. Scrape down sides and bowl and beat on high for one minute. Frost cake as desired.

This is enough frosting to frost an 8 or 9-inch layer cake, a 9 x 13 cake or 24 cupcakes.

Note: Photo credited to KAF

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