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[edit] Ingredients
1 |
ounce Semisweet Chocolate Or |
Bittersweet Chocolate |
|
1 |
|
2 |
tablespoons Boiling Water |
1 |
tablespoon Unsalted Butter Melted |
1 |
tablespoon Cocoa Powder Dutch-Process, |
1 ½ |
cups Confectioner's Sugar |
2 |
tablespoons 1% Low-Fat Milk |
½ |
teaspoon Vanilla Extract |
[edit] Preparation
Step 1 |
|
Step 2 |
In a medium bowl, dissolve the coffee powder in the boiling water. Add the melted chocolate, melted butter, cocoa, and vanilla and stir to make a paste. Add the confectioners' sugar. |
Step 3 |
Using an electric handheld mixer set at low speed, beat until combined. One tablespoon at a time, beat in enough milk to make a creamy, spreadable frosting. Use immediately, or cover. |
Step 4 |
. |
[edit] About Fudgy Chocolate Frosting
A double whammy of cocoa and chocolate makes this frosting especially fudgey. It can be prepared up to 1 day ahead. Let the chilled frosting stand at room temperature until spreadable. Makes about 1 cup; enough to fill and frost the top of an 8-inch double-layer cake, the top of one 9 x 13-inch sheet cake, or 12 cupcakes
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