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This frosting is hands down the best combination to suit many palates. Not too sweet and full of flavour. The light, fluffy texture will amaze you ;o)
This recipe is featured in this dedicated post on the Christmas 'Yule' Log cake:
http://www.foodessa.com/2011/12/yule-log-buche-de-noel-chocolate-cake.html
Raciónes: 4 cups
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Ingredientes
- . > (American / Metric measures) <
- . 1/2 cup (50g) premium cocoa powder
- . 1/4 cup (28g) granulated sugar
- . 1/2 cup (65g) confectioner’s sugar
- . 1/8 cup (25ml) pure Maple syrup
- . 2 cups (500ml) whipping cream (35%)
- .
- . Add-in AROMATIC selections (optional): EXTRACTS: Add 1 tbsp. (15ml) of either pure Almond, Lemon, Mint, Orange or Vanilla extracts for that extra flavour. SPICES: Add 1 tsp. (5ml) of either ground cardamom, cinnamon or ginger to give it an extra aromatic kick.
Direcciones
- . In a medium bowl (preferably stainless steel) use a hand whisk to beat together the first 4 ingredients. Gradually add and whisk the whipping cream in order to avoid getting lumps.
- . Cover with plastic wrap and place the bowl into the refrigerator for at least one hour up to overnight.
- . Once properly chilled, use an electric beater on medium speed and beat the cream to a smooth, thicker consistency. Make sure not to over beat the cream to the souring stage.
- . It can be used right away or refrigerated once more before using.
- . Happy whisking along with Claudia's flavourful wishes...FOODESSA.com
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