Emprimir
Correo Electrónico
Add a photoRaciónes: 12
Ingredientes
- 1 ounce Semisweet Chocolate, Or possibly Bittersweet Chocolate
- 1 tsp Instant Expresso Coffee Pwdr
- 2 Tbsp. Boiling Water
- 1 Tbsp. Unsalted Butter, Melted
- 1 Tbsp. Cocoa Pwdr, Dutch-Process,
- 1 1/2 c. Confectioner's Sugar
- 2 Tbsp. 1% Low-Fat Lowfat milk
- 1/2 tsp Vanilla Extract
Direcciones
- Makes about 1 c.; sufficient to fill and frost the top of an 8-inch double-layer cake, the top of one 9 x 13-inch sheet cake, or possibly 12 cupcakes
- A double whammy of cocoa and chocolate makes this frosting especially fudgy.
- 1. Heat the chocolate according to the instructions on pages 256-57. Let cold till tepid.
- 2. In a medium bowl, dissolve the coffee pwdr in the boiling water. Add in the melted chocolate, melted butter, cocoa, and vanilla and stir to make a paste. Add in the confectioners' sugar. Using an electric handheld mixer set at low speed, beat till combined. One Tbsp. at a time, beat in sufficient lowfat milk to make a creamy, spreadable frosting. Use immediately, or possibly cover. The frosting can be prepared up to 1 day ahead. Let the chilled frosting stand at room temperature till spreadable.
- This frosting is very smooth and creamy!! Loved it!!!!!
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 24g | |
| Recipe makes 12 servings | |
| Calories 82 | |
| Calories from Fat 19 | 23% |
| Total Fat 2.28g | 3% |
| Saturated Fat 1.39g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 3mg | 1% |
| Sodium 2mg | 0% |
| Potassium 24mg | 1% |
| Total Carbs 16.04g | 4% |
| Dietary Fiber 0.5g | 2% |
| Sugars 14.86g | 10% |
| Protein 0.48g | 1% |
