Silky, rich, and decadently chocolatey, this dark chocolate frosting is the perfect finishing touch to any cake or cupcake. It's simple enough for beginners but delicious enough to impress even the most seasoned dessert lovers.
Butter: The base of our frosting, giving it that creamy, silky texture. Make sure it's softened to blend easily.
Powdered Sugar: Sweetens the frosting and helps achieve the perfect consistency.
Cocoa Powder: Provides the deep, rich chocolate flavor. Opt for a high-quality unsweetened variety.
Heavy Cream: Adds richness and helps achieve a smooth, spreadable consistency.
Vanilla Extract: Enhances the chocolate flavor, making it more complex and satisfying.
Salt: Balances the sweetness and intensifies the chocolate taste.
This frosting is spectacular on a classic chocolate cake or red velvet cupcakes. For an elegant dessert, try it on a simple vanilla cake topped with fresh berries. It also makes a wonderful filling for sandwich cookies or as a luscious dip for strawberries.
Start by placing your softened butter into a large mixing bowl. Using an electric mixer, beat the butter on medium speed until it's creamy and smooth. This should take about 1-2 minutes, and you'll notice the butter becoming paler.
Next, gradually add in the powdered sugar and cocoa powder. I like to do this in stages to prevent a cloud of sugar dust. Beat the mixture on low speed initially, then increase to medium until everything is well combined and smooth.
Once combined, pour in the heavy cream, vanilla extract, and salt. Continue beating on medium speed until the frosting is light, fluffy, and spreadable. If it's too thick for your liking, add a little more cream, a tablespoon at a time. If it's too thin, a bit more powdered sugar will do the trick.
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