Chocolate frosting is the perfect finishing touch for your baked cake. It can be easily made at home with easy-to-find ingredients. A heavy-duty mixer is required for this recipe because you’ll need to beat it for seven to ten minutes on medium speed to allow the ingredients to blend and give it a lighter texture. This will make it easier for you to spread the frosting over the cake and make sure all the ingredients have had a change to mix together.
This is my favorite chocolate frosting recipe. You can substitute another flavored creamer for the powdered coffee creamer, and you can also substitute a flavored liquid coffee creamer for the heavy whipping cream. The options are endless when you look at the number of liquid coffee creamers on the market.
This chocolate frosting is stiff enough to put flowers and other decorations on and has a light flavor where you can eat it with a spoon.
Chocolate Buttercream Frosting
- 8 cups of icing sugar
- 1 cup of powdered coffee creamer
- 2 teaspoons of salt
- 2 cups of unsalted butter
- 1-1/2 cups Crisco shortening
- 3/4 cup unsweetened baking cocoa or Dutch cocoa
- 1/2 – 3/4 cup heavy whipping cream
- 2 tablespoons pure vanilla extract or vanilla paste
- In a KitchenAid or other heavy-duty mixer, combine all dry ingredients. Blend for two minutes to incorporate.
- Add softened butter and Crisco Shortening to dry mixture and begin beating on low speed to incorporate. You may want to cover your mixer with a towel. The mixture will be extremely thick at this point.
- Start adding the heavy whipping cream. Increase the speed of the mixture to beat it a little more, then lower the speed and add the vanilla extract.
- Beat well on medium speed for seven to ten minutes until desired consistency is reached.
Variations on this recipe can also be made by substituting Grand Marnier for some of the heavy whipping cream. You can also substitute some of the powdered coffee creamer for powdered espresso to give it a different flavor combination.
This chocolate frosting recipe can be made ahead of time and frozen, then thawed when ready to use. Once defrosted, it can be blended again without any problem. Frosted chocolate cakes can also be frozen. Refrigerate your chocolate frosting-covered cake until the frosting is set, and then line the entire cake with wax paper or parchment paper. Then cover the cake completely with heavy-duty aluminum foil. It will keep fresh for a couple of months in the freezer.
Click here to see some of my favorite chocolate ice cream cakes. https://indd.adobe.com/view/97819119-30d9-41b5-86d7-1a1497edbe5d