Sunday, May 10, 2009

Foolproof Chocolate Frosting

It had been a very busy week at work for my DH. It seems that every time his boss takes holidays, something goes wrong at work. This last set of holidays were no different...except for the fact that maybe it was a bigger problem than usual. After a solid week of 15 hour days and the weekend checking on repairs.....DH was pretty excited to have his boss return to work and requested a welcome back cake for him. We decided on cup cakes, as these would be easier to share with everyone.

As it was already late in the evening, I decided to just open up a cake mix. I baked up a batch of 24 Golden Cupcakes and DH himself made a batch of Foolproof Chocolate Frosting from an episode of America's Test Kitchen that he had watched. I filled the cupcakes with a tbsp of strawberry filling using the recipe from the Cheesecake Topping or Glaze at the bottom of the page. I filled them by cutting out a cone shapes from the top of each cupcake, cutting off the point, filling each cupcake bottom, and then replacing the top. Once the tops were replaced, I frosted them with the frosting DH had made.

I was pleasantly surprised with the flavour and texture of the Golden Cake mix, and the strawberry and chocolate frosting were a very nice combination. I may make these again sometime when I feel the need for a quick bake. The frosting recipe turned out to be a keeper and I will most definitely be making it many times more! It had great texture, was super chocolately, and remained yummy smooth without crusting over. And I will add....that it's delicious left over in the fridge:)

Foolproof Chocolate Frosting

This frosting may be made with milk, semisweet, or bittersweet chocolate. Cool the chocolate to between 85 and 100 F before adding it to the butter mixture. The frosting can be made 3 hours in advance. For longer storage, refrigerate the frosting, covered, and let it stand at room temperature for 1 hour before using.

Makes 3 cups to frost one 9 inch 2-layer cake.

20 tbsp (1 1/4 cups) unsalted butter, softened (60-65 F)
1 cup icing sugar
3/4 cup dutch-processed cocoa
pinch table salt
3/4 cup light corn syrup
1 tsp vanilla extract
8 ounces milk chocolate, melted and cooled slightly

In food processor, process butter, sugar, cocoa, and salt until smooth, about 30 seconds, scraping the sides of the bowl as needed. Add corn syrup and vanilla and process until just combined, 5 to 10 seconds. Scrape sides of the bowl, then add chocolate and pulse until smooth and creamy, 10 to 15 seconds. Frosting can be used immediately or held.


Anonymous said...

I just wanted to stop buy and how much I enjoy your blog especially these last 3 recipes which I am dying to try.

Your blog makes me smile :)


LittleRed said...

Hey Jeannie! Hope you had a nice trip! I'm jealous:)

Yarni Gras! said...

must try this...what is icing sugar? Confectioner's?

LittleRed said...

Yep...icing sugar=confectioners sugar:)

val said...

never told you that I used the icing recipe....I did and it is terrific. I did add a little cream to it to though.....yummy! My husband hates frosting but LOVES this!