By Suprita Mitter
July 13 2024
A rich, creamy icing can be spread on top of cake or in between its moist layers. Whipping up a smooth, delicious frosting can make any dessert decadent and at home is not difficult. Here’s an easy recipe to follow.
1 cup unsalted butter 3 1/2 cups powdered sugar 1/2 cup unsweetened cocoa powder 1/2 cup heavy cream 2 tsp vanilla extract A pinch of salt
In a bowl, beat room-temperature butter with an electric mixer on medium speed until it’s smooth.
In a separate bowl, sift together the powdered sugar and cocoa powder to remove any lumps.
Gradually add the sifted sugar and cocoa powder to the creamed butter. Pour in the heavy cream, vanilla extract, and a pinch of salt.
Beat on low speed first, then increase the speed to medium-high and beat for about 3-4 minutes. The icing should become light and fluffy
Use the chocolate icing immediately to frost cakes, cupcakes, or other desserts. If you need to store it, keep it in an airtight container in the refrigerator for up to one week.
Before using refrigerated icing, let it come to room temperature and re-whip it if necessary.