This creamy Chocolate Frosting is stable enough to pipe, yet smooth enough to spread. This makes it perfect for cupcakes or layer cakes.
This recipe calls for cocoa and I use both dark chocolate and milk chocolate, depending on the flavor I want at the time.
I have found that by adding some shortening to what otherwise would be a buttercream frosting recipe, it makes it more versatile and holds its shape well on top of cupcakes.
If you don't want to use shortening, you can always substitute the shortening with another stick of butter and it will taste great as well!
Icing can be a bit challenging to make, especially on days when there is a lot of humidity. It is important to add the cream a little at the time. Sometimes I need to add a little more heavy cream, sometimes a little less, it all depends on the weather. I know it sounds crazy, but it is true!
I hope you enjoy this creamy, smooth and delicious treat!
1 stick butter, softened
1/2 cup shortening
4 cups powdered sugar
3/8 cup heavy cream (maybe more or less depending on the consistency)
1/2 cup cocoa powder
Using a stand mixer, combine the butter and shortening until they are creamy.
Using a whisk, stir the cocoa and powdered sugar together in a bowl to break up any lumps before adding them to the butter/shortening mixture.
Add the cocoa and sugar a little at the time until it is all incorporated.
Add the heavy cream a little at the time. Mix well.
Continuously check the consistency of the frosting before adding more cream.
When it has reached the desired consistency of being creamy and soft, but stiff enough to hold up on top of the cake, it is ready. [The longer you beat the icing, the fluffier it will become because you are adding more air into the mixture.]