Super Simple Chocolate Frosting

By cuznvin

To make the frosting stiffer, add 1 more cup of sifted confectioners' sugar.

Ingredients

• 1 3/4 * 1 3/4 cups unsweetened natural cocoa
• 1 1/2 * 1 1/2 cups confectioners' sugar
• 1 * 1 teaspoon espresso powder (optional)
• 1 * 1 cup heavy cream
• 1 * 1 cup unsalted butter, very soft
• 1/8 * 1/8 teaspoon salt
• 2 * 2 cups confectioners' sugar
• 2 * 2 teaspoons vanilla extract
• OR
• 5 1/4 * 5 1/4 ounces unsweetened natural cocoa
• 6 * 6 ounces confectioners' sugar
• 1 * 1 teaspoon espresso powder (optional)
• 8 * 8 ounces heavy cream
• 8 * 8 ounces unsalted butter, very soft
• 1/8 * 1/8 teaspoon salt
• 8 * 8 ounces confectioners' sugar
• 2 * 2 teaspoons vanilla extract

Preparation

Step 1

) Strain the cocoa, confectioners' sugar and espresso powder, if using, into a bowl.

2) Bring the cream to a simmer on the stove or in the microwave, and whisk into the cocoa mixture.

3) At first the mixture will look grainy; continue whisking for a minute.

4) You'll see the lumps disappear as the sugar dissolves and the cocoa hydrates. Set aside to cool to room temperature.

5) Place the butter, salt, and 2 cups strained confectioners' sugar in a large mixing bowl.

6) Beat until the mixture is smooth and fluffy. Beat in the vanilla.

7) With the mixer running on low speed, add the cocoa mixture a spoonful at a time until it's all incorporated. Scrape the bowl, then beat at medium speed for one minute more. Use to frost cake as needed.