Creamy Chocolate Almond Butter Cream Frosting
From divaliscious 16 years ago
- - to make
- Serves 8
Who doesn't love chocolate - This unexpected twist on milk chocolate frosting has almond extract as flavoring adding a delightful "adult-touch" to the frosting - perfect to use as decorating frosting too. Read more Keeps really well and can be used as the "insides of mock truffles" See alterations below for the how to on mock truffles. See less
Ingredients
- 1 box (1 pound) of confectioners sugar sifted roughly 3-1/2 cups shopping list
- 1/2 cup butter at room temperature (1 stick) (margarine will make a much softer frosting not great for decorating) shopping list
- 1 teaspoon salt shopping list
- 1/2 teaspoon pure vanilla extract shopping list
- 3/4 teaspoon pure almond extract shopping list
- 4-5 tablespoons liquid - milk preferred - but water works great too. shopping list
- 2/3 cups cocoa (I've tried the 3 oz squares of melted unsweetened chocolate - but really prefer the dried cocoa to melted chocolate which made a mess and screwed up the proportions of liquid measurements) shopping list
- Equipment needed: Mixmaster such as kitchen-aid or hand mixer. Couple of bowls. Sieve to sift sugar, One cake readying themselves to be covered with delicious-tasting chocolate frosting and peeps to lick the beaters (yourself included, of course) shopping list
How to make it
- Sift confectioners sugar and sift one more time with the cocoa powder and salt. - Set aside temporarily.
- Take butter and place in mixing bowl, whip till lighter in color maybe 2-3 minutes.
- Take and add about 1/3 third of powered sugar which now has the sifted cocoa powder in it, to the mixing bowl. Start mixer slowly at first to avoid sugar cloud coming up from out of the bowl with all that powdered sugar.
- Increase speed to incorporate well, stop mixer on occasion to scrape sides down with spatula to ensure all butter is incorporated into frosting.
- Add additional third of powered sugar along with 2 tablespoons of milk or liquid of your choice. Start mixer again to incorporate.
- Add last third of powdered sugar, and two tablespoons of remaining milk. Start mixer again slowly at first with each addition of powdered sugar, scraping bowl as necessary.
- If frosting is too stiff for you, you can then add the additional one tablespoon of milk at a time (or liquid you chose to use) - be sure to mix well at high speed to create the creamy texture this frosting is known for.
- Grab that cake and start frosting away!
- Want to learn about the mock truffles? See comments below...
- Enjoy! - This recipe is part of my holiday jelly roll cake that was a huge success this last Christmas holiday.
The Rating
Reviewed by 4 people-
I love the adult flavors of this. Thanks for a great post.
coffeebean53
in Charlotte loved it
-
Hehehe I'm saving this recipe JUST for the truffles!!!
jo_jo_ba
in Oshawa loved it
-
This looks wonderful. You have my 5. have a very good night...Cheryl
cherylannxo
in Santa Nella loved it
Reviews & Comments 4
-
All Comments
-
Your Comments
" It was excellent "
" It was excellent "
" It was excellent "