This is quite possibly the best frosting I've ever had. Ever. And I've had a lot of frosting in my days. It is rich and creamy, not too sweet, perfectly chocolatey, and it literally melts in your mouth. Seriously it is divine. Definitely worth the extra work. I may never make regular chocolate buttercream frosting again.
Melt-In-Your-Mouth Chocolate Frostingadapted from Our Best Bites
2/3 cup granulated sugar (NOT powdered sugar)
1/3 cup flour
3 Tb. unsweetened cocoa powder
dash salt
1 cup milk
1 tsp. vanilla
1 cup butter, softened (no substitutions!)
1 cup semi-sweet chocolate chips
1.In medium saucepan, combine sugar, flour, cocoa powder and salt. Slowly add milk, whisking to combine completely (slowly adding the milk helps prevent lumps so don't be tempted to add it all at once). Heat over medium heat, stirring constantly, until thickened (about the consistency of a pudding). Remove from heat and stir in vanilla. If there are any lumps, push through a fine mesh strainer to remove lumps. Cool completely (I normally make this the day before or at least a couple of hours before and refrigerate until ready to use).
2. Melt chocolate chips in microwave for 30 seconds. Stir, then heat for 30 more seconds. Stir until completely melted, then refrigerate until chocolate is room-temperature (if it is hot at all it will melt the butter and leave you with a melty, gooey mess--delicious, but not good for frosting). In stand mixer fitted with whisk attachment, beat butter until creamy, about 1 minute. Add the flour/sugar/milk mixture and beat for 2 - 3 minutes or until combined and fluffy. Add cooled melted chocolate and beat until smooth and fluffy. Pipe onto cupcakes or cake.
Makes enough to generously frost 24 cupcakes or a 2-layer 8 or 9 inch round cake.
6 comments:
Aubrie! This was truly the best cupcake I have ever had. That frosting was to die for. In fact..I'm craving another right this second!
Who would ever think of using a substitute for butter? Loca :).
mmmm my visiting teachee thanks you for her delicious birthday cupcake. :D
I lied. She probably won't thank you since I'm a total flake and I can't make frosting!
Why did it turn out so runny? And heavy? And not so light and creamy? Did I do something wrong? I SWEAR I followed the recipe (I even had Josh read me the ingredients and I told him how much I put in.) I was careful about the lumps when I mixed in the milk (no lumps!) and I can't figure out what went wrong. Any tips? Any ideas for what makes it more like a big bowl of....chocolate pudding and less like a big bowl of frosting?
I'll be checking back on the comments. :D
Amy,
Here are a few thoughts.
1. Did you use real butter? Otherwise it won't turn out.
2. The 2/3 cup sugar is plain old granulated sugar (not powdered sugar), is that what you used?
3. If the flour/sugar/milk/cocoa mixture didn't thicken enough or cool completely it could melt the butter & turn into a sticky mess. If that happens you can cool the whole mixture to room temperature and try to whip it again for 5 ish minutes & see if it gets fluffy enough.
Hopefully one if those ideas helps. Sorry it didn't turn out for you! If you still have the mixture I'd cool it and try whipping it again.
1. Check.
2. Check.
3. I'm sure that's my problem. Turns out I'm a horrible cook (see an upcoming blog post soon...) I stuck the whole thing in the fridge and it's not so runny it's spreadable. So maybe I'll whip it again today and see what happens. :D I bet I didn't let it cook long enough - it seems like it cooked for.ev.er. so I figured it was close enough to done. (Bad cook!) Don't you worry, I'll certainly be trying again. About how long do you let it cook? Does it boil? When you say "thin pudding" do you mean AFTER it has set up? What a mess I am. :D
You should know it still tastes delicious. And I used it anyway. And I'll eat my leftovers, it just wasn't lovely and spreadably fluffy like yours. That's all.
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