It will make a world of difference when mixing it into your chocolate frosting. Make sure the quality of your cocoa powder is a high grade one.
Make sure you use the same amount as you would the espresso. If you can’t find any espresso powder you can substitute this with any instant coffee powder as well.While beating the frosting in your mixer, make sure to scrape down the sides of the bowl many times to ensure even blending of all the ingredients.Icing is usually thinner and glossier than frosting and you usually drizzle it over your baked good, whereas frosting is thicker and fluffier and it’s meant for spreading or piping. What is the difference between icing and frosting? The only ingredient I sometimes sift is the cocoa powder which can have lumps sometimes. While many chefs swear by sifting the dry ingredients, I actually found no difference in the end result. This recipe makes about 6 to 7 cups of chocolate frosting and generously frosts a 3 layer cake and about 24 cupcakes. This frosting will thicken further when refrigerated.įrequently Asked Questions How much frosting does this recipe make? Add icing sugar and milk: Beat in the powdered sugar, 1 cup at a time, adding a bit of milk as necessary until it reaches a spreadable consistency.Mix in chocolate ingredients: Add the cocoa powder, vanilla extract and espresso powder to the bowl and mix until well combined.Combine butter and cream cheese: To the bowl of your mixer, add the butter and cream cheese and mix until fluffy and smooth.Vanilla – Pure vanilla extract to add just a little subtle and delicious flavor to our frosting.Sugar – Any brand of icing or confectioners sugar will do just fine.I would recommend taking it out about 2 hours before making the frosting. Make sure the butter is at room temperature. If using unsalted butter add a pinch of salt to the frosting. Make sure the cheese is softened, otherwise you’ll have a hard time getting a smooth frosting. Cream Cheese – I prefer Philadelphia cream cheese.Milk – Regular milk at room temperature will work well.Cocoa – I used unsweetened cocoa powder.This frosting won’t taste like coffee, all the espresso does is enhance the chocolate flavor. Espresso – If you can’t find this, you can use an equal amount of instant coffee.Have I told you it’s so tasty that your kids won’t stop sticking their fingers in it? Yeah, it’s a definite crowd pleaser! Ingredient Notes I also love to add a bit of espresso to my chocolate frosting because it just enhances the flavor of the chocolate that much more. It’s so much more decadent and delicious. It’s no secret that I’m not a fan of buttercream frosting, but I love a good chocolate frosting with cream cheese in it. It goes well layered in cakes, swirled over cupcakes or even served on the side of a freshly prepped fruit bowl. Using only 7 ingredients that you most likely have in your pantry or can easily purchase from any store, this Chocolate Frosting is a guaranteed crowd pleaser. This simple and easy frosting recipe is all you need when looking for something to highlight your desserts. What is the difference between icing and frosting?.How much frosting does this recipe make?.
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