This is a classic chocolate frosting recipe that is first found in my “Oreo Flavor Competition” where I compared which homemade cookie is the best.
See if what I think is the winner deserves the title?
Classic Chocolate Frosting Recipe
A classic and simple chocolate frosting enriched with a little bit of espresso powder to bring more flavor
- 37.25 grams Unsweetened Cocoa
- 97.5 grams Powdered Sugar (divided)
- 0.25 teaspoon Espresso Powder (optional)
- 55 grams Heavy Cream (room temperature)
- 115 grams Unsalted Butter (softened)
- 3 grams Vanilla Flavoring or Extract
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In a medium bowl, Sift or sieve all the cocoa powder, 170 grams (~1.5 cups) powdered sugar, and espresso powder (optional).
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Bring the cream to a simmer on the stove or in the microwave, and whisk into the cocoa mixture **See notes about texture
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Set aside to cool to room temperature
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Place the butter, salt, and 227 grams (2 cups) powdered sugar in a large mixing bowl
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Beat until the mixture is smooth and fluffy with a whisk/spatula
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Beat in the vanilla
Using a mixer
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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 another minute
**The mixture will look grainy, but continue whisking for another minute.
**This is because the sugars hasn’t dissolved, and the cocoa hasn’t hydrated yet
