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Tuesday, October 24, 2017

Double Chocolate Frosting

With the holidays around the corner, I have been in the mood for sweets! I've been decorating our home for Halloween and wanted an ultra-dark icing to top my devil's food cupcakes. The great thing about this icing is that it can easily be changed to a milk chocolate icing by switching out dark cocoa for regular, making this a icing a classic year-round. 

The consistency of this icing is fairly thick, too! It's great for piping onto cakes to create various designs. If you want it a bit stiffer, simply add a little extra confectioner's sugar.

Double Chocolate Icing

Preparation:  10 min
                  Cook Time: 0 min  Total Time: 10 min                       

          1 stick of butter
          3/4 cup dark cocoa
          2 1/3 cup confectioner's sugar
          1/3 cup heavy cream
          2 tsp vanilla extract

1) Add room-temperature butter and vanilla to a mixing bowl and beat over medium speed until creamy. 

2) Add confectioner's sugar, 1/2 cup at a time until well blended.

3) Pour heavy cream and dark cocoa into the mixture and blend until well combined. 

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