This frosting pairs very well with the Gluten Free (and Vegan)Golden Cup Cakes, but is also a great alternative to any vanilla frosting.
Subtotal (0 items): $0.00
This frosting pairs very well with the Gluten Free (and Vegan)Golden Cup Cakes, but is also a great alternative to any vanilla frosting.
Makes about 4½ cups, enough to fill and cover a 9-inch layer cake
4¾ cups confectioners’ sugar
1¼ cups unsweetened cocoa powder
½ teaspoon fine sea salt
16 tablespoons (2 sticks) unsalted
butter, room temperature and cut
into cubes
¹⁄³ cup heavy cream, room temperature
¹⁄³ cup strong-brewed coffee, room
temperature
1¼ teaspoons pure vanilla extract
1¼ teaspoons espresso powder
(instant espresso)
Nutritional information per serving
(2 tablespoons):
Calories 243 (41% from fat) • carb. 37g • pro. 3g fat 12g • sat. fat 7g • chol. 29mg • sod. 29mg calc. 6mg • fiber 6g
1. Put the sugar, cocoa powder, and salt
together in a medium bowl. Using the
beaters, mix on Speed 1 until well
combined.
2. Put butter into a large mixing bowl
and mix on Speeds 1 to 4 until creamy.
Add the sugar/cocoa mixture and mix on
Speeds 1 to 4 until combined (the mixture
will be sandy, but you want to be sure
that it is evenly mixed), about 1 minute.
3. Combine the cream and coffee in a liquid
measuring cup and stir in the vanilla
extract and espresso powder. Stir until
the espresso is dissolved. Slowly add to
the butter/sugar mixture while mixing on
Speed 2.
4. Continue to mix on this low speed until
homogenous. Increase to Speed 6 and
continue to mix until light and fluffy, about
2 additional minutes. Use immediately.