The Cake Mix Doctor's Icing On the Cake by Anne Byrn

Author:Anne Byrn
Language: eng
Format: epub
Publisher: Workman Publishing Company
Published: 2011-08-14T16:00:00+00:00

Chocolate Cream Cheese Frosting

MAKES: 4 cups, enough to frost a 2- or 3-layer cake or 24 or more cupcakes

PREP: 10 minutes

I FIRST TASTED A CHOCOLATE CREAM CHEESE frosting at the Tennessee State Fair. It was a revelation—chocolate and cream cheese were natural partners! Since then, I flavor this frosting with pure almond extract if I’m making a chocolate almond cake or with pure vanilla extract for a buttermilk devil’s food cake, a yellow layer cake, or brownies.

1 package (8 ounces) cream cheese, at room temperature

8 tablespoons (1 stick) butter, at room temperature

1 teaspoon pure almond extract or pure vanilla extract

½ cup unsweetened cocoa powder

4 cups confectioners’ sugar, sifted

Place the cream cheese and butter in a medium-size mixing bowl and beat with an electric mixer on low speed until combined, 30 seconds. Stop the machine and add the almond extract or vanilla, the cocoa powder, and the confectioners’ sugar a bit at a time, beating with the mixer on low speed until the confectioners’ sugar is well incorporated, 1 minute. Increase the mixer speed to medium and beat the frosting until fluffy, 1 minute longer.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.