recipe by request: CHOCOLATE BUTTER ICING 6ozs bittersweet chocolate 2 sticks unsalted butter, at room temperature 1/4t salt 1t vanilla 1 1/4c powdered sugar, sifted 1T instant coffee powder 2t hot water chop the chocolate and place in a heatproof bowl. set the bowl over a pot of simmering water and stir chocolate until just melted. set chocolate aside to cool to room temperature. in the bowl of a stand mixer with the paddle attachment, beat butter and salt on medium speed until light and fluffy, about 3 minutes. add vanilla extract and continue beating for 1 more minute. with the mixer on low speed, slowly add the confectioners sugar. increase speed to medium and beat until smooth and creamy, scraping down the sides of the bowl as necessary. dissolve the coffee powder in the hot water. with the mixer on low speed, add the melted chocolate and dissolved coffee/espresso to the butter mixture and mix until blended. dont whip. spread immediately on the cooled cake.
Posted on: Sat, 16 Nov 2013 05:03:23 +0000
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