I love frosting! There I have said it. It’s like
finding my inner child - licking the spoon of frosting to me is sheer
bliss. It’s that buttery sweetness that I love - that’s right, I used
the L word..
This recipe tops almost ALL my cakes - because it is easy, fast and works every time. I always have the ingredients in my cupboard, ready to use. No need for beaters, whisks, cook tops or refrigeration time. It’s ready to go the moment it becomes glossy and resembles chocolate whipped cream. Never buy bought frosting again!
Recipe:
2 cups icing sugar
1 heaped tablespoon Nestle cocoa powder
3 tablespoons soft butter (needs to be extra soft - not melted!)
1-3 tablespoons boiling water (this will depend on the age of your sugar and the humidity)
In a medium sized bowl add the icing sugar, cocoa and butter. Use the bake of a breakfast spoon to incorporate the butter through the cocoa and sugar.
Add the boiling water 1-2 teaspoons at a time, mixing well after each addition.
Once you have your desired consistency - use your spoon (I like a breakfast spoon - the edges are sharper than a wooden spoon and cut through the frosting) and beat it with until light and fluffy (this will give your arm a 2 minute work out)
Pour Chocolate Butter Cream onto your desired cake and frost as per usual.
Please note - if you are in a summer heat wave, this recipe needs to be refrigerated due to the high butter content.
Happy Cooking!
Elizabeth x
This recipe tops almost ALL my cakes - because it is easy, fast and works every time. I always have the ingredients in my cupboard, ready to use. No need for beaters, whisks, cook tops or refrigeration time. It’s ready to go the moment it becomes glossy and resembles chocolate whipped cream. Never buy bought frosting again!
2 cups icing sugar
1 heaped tablespoon Nestle cocoa powder
3 tablespoons soft butter (needs to be extra soft - not melted!)
1-3 tablespoons boiling water (this will depend on the age of your sugar and the humidity)
In a medium sized bowl add the icing sugar, cocoa and butter. Use the bake of a breakfast spoon to incorporate the butter through the cocoa and sugar.
Add the boiling water 1-2 teaspoons at a time, mixing well after each addition.
Once you have your desired consistency - use your spoon (I like a breakfast spoon - the edges are sharper than a wooden spoon and cut through the frosting) and beat it with until light and fluffy (this will give your arm a 2 minute work out)
Pour Chocolate Butter Cream onto your desired cake and frost as per usual.
Please note - if you are in a summer heat wave, this recipe needs to be refrigerated due to the high butter content.
Happy Cooking!
Elizabeth x
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