Sometimes I see frosting everywhere. I dream about and imagine the different types of frosting that exists on this planet and how I want to try making each one of them. That airy, light and sweet mass converts even a simple sweet food item to a delicious and most of the times spectacular and picture perfect dessert. Frosting can be used on possibly everything...cakes, ice creams, muffins, cupcakes, sorbets, virtually anything even savory. They therefore deserve a separate post.
Frosting can just be spread or if you are in the mood to show off your arty side, just pipe it into some lovely swirls. I especially crave for a frosting when I am about to make cupcakes. Once I have decided on the flavor to be used for my cupcakes, my brain completely switches over to how I am going to adorn my cupcakes..what flavor of frosting, what color, which icing tip to use....
Out of the wide range of frostings that exist, some of which I am oblivious to at the moment, today I'm going to talk about and give you the recipe for Dark Chocolate Frosting. It is a deep and dark frosting that has a satiny texture and a shiny look. There are very few flavors that don't go well with chocolate( I'm yet to come across such a flavor). Mango, vanilla, strawberry, mint....the list just goes on. So, use this frosting to decorate your cakes, cupcakes, ice creams and much more.
Source: Martha Stewart's Cupcakes
Makes 5 cups Dark Chocolate Frosting
30 grams cocoa powder(Dutch processed or regular).
90 ml boiling water.
340 grams unsalted butter at room temperature.
100 grams icing sugar, sifted.
pinch of salt.
90 grams semi sweet chocolate, melted and cooled.
Combine cocoa and the boiling water, stirring until cocoa has dissolved.
With an electric mixer on medium speed, beat the butter, icing sugar and salt until the mixture is pale and fluffy. Reduce speed to low. Add the melted and cooled chocolate, beating until combined and scraping down sides of the bowl as necessary.
Beat in the cocoa mixture.
And your frosting is ready! I am sorry since I completely forgot to take a snap of the frosting. However, I have used it to decorate my chocolate chip cupcakes(next post) so you will know how it looks.
About 1 cup icing is required to decorate 12 cupcakes. The rest of it can be frozen for up to a month or you can reduce the measurements in the recipe as per your need.