Cakes

The Ultimate Chocolate Frosting

62

I love my cupcakes to be piled high with frosting, as well as on the cakes I bake. That said, I will eat about a half inch off the bottom of my cupcakes, just so the ratio of cake to frosting will be less. This recipe makes a generous amount of frosting for an 8" layer cake, and it is fabulous. Also, the addition of the espresso powder (not instant coffee) adds a lovely depth. This recipe will also frost a 9" cake, but remember...less frosting to cake!

8
1 1/2 sticks butter, softened
1/2 cup milk (I use nonfat)
2 tsp espresso powder
1 box confectioners sugar
1 cup cocoa powder, such as Hershey's
1 tsp vanilla
1/2 tsp salt
In a standing mixer, add all ingredients and mix at low speed as the cocoa powder can tend to fly everywhere, but everything will start to incorporate. After a few minutes, put the mixer on a medium speed (I use 4 on my Kitchenaid standing mixer), and mix for just a few minutes more. You may need a little more milk, but be careful...rule of thumb is better to have a stiffer frosting that to add too much milk and have it start to slide down the sides of your cake.
Nutritions

Calories
367

Sodium
194mg
8% DV

Fat
34g
52% DV

Protein
3g
7% DV

Carbs
12g
4% DV

Fiber
4g
18% DV

Delicious 3-Bean Spanish Vegan Paella

390

Are you ready for the most incredible yet simplest paella ever? This Delicious 3-Bean Spanish Vegan Paella is just that. Loaded with flavors, super easy to make and comes together in under 40 minutes.

2
  1. Heat a paella pan with a medium-high heat and add in a 1/4 cup extra virgin olive oil
  2. After 1 minute season the olive oil with sea salt and add in the green beans, mix with the olive oil,...
    See the full directions on my site
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