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For Chocolate Lovers only
 


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.

Stephanie Zonis provides the above information to anyone, but retains copyright on all text. This means that you MAY not: distribute the text to others without the express written permission of Stephanie Zonis; "mirror" or include this information on your own server or documents without my permission; modify or re-use the text on this system. You MAY: print copies of the information for your own personal use; store the files on your own computer for your personal use only; reference hypertext documents on this server from your own documents.

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