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Receta Fudgy Chocolate Frosting
by Global Cookbook

Fudgy Chocolate Frosting
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  Raciónes: 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

  1. 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
  2. A double whammy of cocoa and chocolate makes this frosting especially fudgy.
  3. Heat the chocolate according to the instructions on pages 256-57. Let cold till tepid.
  4. 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.
  5. This frosting is very smooth and creamy!! Loved it!!!!!