Incredible Chocolate Icing Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Original
½ c. soft butter
1 c. icing sugar
2/3 c. cocoa (the one time I do not heap the cup)
1 tsp. vanilla
3 Tbsp. milk (I heat it)
1 Tbsp. hot coffee
2.5 times the Original
1 ½ c. soft butter
2 ½ c. icing sugar
1 Tbsp. vanilla
8 Tbsp. milk, warmed
2 Tbsp. hot coffee
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Directions: |
Directions:Place first three ingredients in food processor and, using steel knife, blend for 4 seconds. Add vanilla & hot liquid and blend until smooth. Additional milk will make a thinner icing.
This icing does not crust over (so not great for using fondant over it) but stays shiny & can be frozen. |
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Personal
Notes: |
Personal
Notes: From Nuts about Chocolate by Susan Mendelson & Deborah Roitberg
I make 2.5 x this recipe for a 3 layer cake – then there’s plenty for between the layers and all around. I would probably double it for a 9 x 13 cake (and at least triple it for a 15 x 18 cake) that has been turned out of the pan (ie. So you can ice the sides). If there is leftover icing, I never seem to mind – but my waistline does!
Again a recipe from dear friend Shelley. She swears by this recipe. Who knew you could make icing in the food processor!
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