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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Creamy Chocolate Frosting Recipe

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This recipe for Creamy Chocolate Frosting is from Joseph's Storehouse Baking Company, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
½ cup salted butter, softened
¾ cup unsweetened cocoa, preferably Ghirardelli's or Valrhona
3 cups sifted powdered sugar
1 teaspoon pure vanilla extract
¼ cup brewed coffee, room temperature
Directions:
Directions:
1). In the bowl of an electric mixer fitted with the paddle attachment on medium-high speed, cream the butter about 2 to 3 minutes. Turn the mixer to low speed and gradually add the powdered sugar and vanilla and mix well. Add the coffee, a little at a time, until the frosting is the desired spreading consistency. Add more coffee, a few drops at a time if the frosting is too thick. Turn the mixer up to high and beat for 1 to 2 minutes until the frosting is smooth and creamy.
Number Of Servings:
Number Of Servings:
One 9- by 13-inch cake or 24 cupcakes

 

 

 

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