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My Chocolate Frosting Mix
Tips: A simple, confectioners’ sugar frosting. Again,
you’ll need unsweetened Dutch process cocoa powder. If there
is a trick to this, it lies in the beating. It’s important
to scrape the mixing bowl and beater(s) thoroughly and often as
you beat this frosting, as a darker mixture of cocoa and butter
likes to hide on the sides and bottom of the bowl.
Approximate cost of dry ingredients: $1.70, about 16 ounces
of mix
Ingredients:
- 3-1/2 cups unsifted confectioners’ sugar
- 2/3 cup unsweetened Dutch process cocoa powder
- Few grains of salt
Method:
Sift or strain all ingredients into large bowl. With large spoon,
blend until of an even color. Carefully pour or spoon into airtight
storage container. Seal; store at cool, dry room temperature for
up to 2 months.
To make frosting, you’ll need:
- One package or container of frosting mix
- 2/3 cup unsalted butter, softened (butter must be soft
but not melted)
- 1/4 cup warm water
- 1 tsp. vanilla
Method:
This can be made with a stand mixer or a powerful hand-held mixer;
if stand mixer is used, fit with paddle beater, if available. Pour
frosting mix into a large bowl or large bowl of electric mixer.
Add remaining ingredients. Beat at lowest speed until dry ingredients
are moistened (if using a hand-held mixer, beat at a low speed).
Thoroughly scrape bowl and beater(s) with rubber spatula.
Beat at medium-high speed for 2 to 3 minutes, until fluffy and
well-blended (stop mixer a few times during beating process to scrape
bowl and beater(s)). Check consistency; if frosting is too stiff
to spread well, add a few more drops of warm water and beat again
until it’s incorporated. Use frosting immediately on thoroughly
cooled cake.
Store frosted cake airtight in refrigerator. To serve, use a large,
sharp knife to cut serving pieces. Allow to stand at room temperature,
loosely covered, 20 to 30 minutes before serving (cake and frosting
will both have a much fuller flavor if served with the chill off).
Each frosted cake will yield about 12 servings.
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