As the title implies, this is THE (pronounce it as “thee”) ultimate in chocolate buttercream frosting. I’ve searched endlessly for a recipe like this for a few months. I’ve come across many that are certainly tasty but not quite like this.
Her name is Alice Currah. As her “About Me” section of Savorysweetlife.com states, she is the cook, baker, writer and photographer for the website. She is also the author of Savory Sweet Life, a book featuring 100 recipes that I’m desperate to feast my eyes on. Now, this link includes step by step instructions with images and examples of the frosting. I, along with a couple of other eager bakers, have found that the end result does not turn out as brown/dark as her images. Not saying that this is a bad thing at all. Mine came out a little pale in comparison; it might be the cocoa powder I used or my method, I am not completely sure. In any case, I highly doubt the lucky person consuming it will sit there hand-over-chin critiquing the outcome of your frosting. If that person chooses to judge and criticize, snatch the dessert from their hand. They don’t deserve to taste it.
The recipe is short, simple and easy to follow. It makes 3 cups – enough to frost 24 cupcakes but I do not like to pipe a huge mountain of frosting on top of my cupcakes. You may want to make 1 + .5 of the recipe or even double it if you like a little cupcake with your frosting. In addition to this amazing buttercream, there are dozens of recipes that look just absolutely tasty and worth a browse. Bourbon Bacon Jam? I am salivating over the photo. I took a quick peek at the recipe and again, it is short, simple and appears to be easy to follow. I say that because I’m a pretty experienced baker. The webpage containing the recipe features lots of great images and technique. I have included the link to the recipe on her website and also pasted the recipe below. I really hope you enjoy this as much as I did.
- 1 cup unsalted butter (2 sticks or ½ pound), softened (but not melted!)
- 3½ cups confectioners (powdered) sugar
- ½ cup cocoa powder
- ½ teaspoon table salt
- 2 teaspoons vanilla extract or 1 teaspoon almond extract
- 4 tablespoons milk or heavy cream
- Cream butter for a few minutes in a mixer with the paddle attachment on medium speed. Turn off the mixer. Sift 3 cups powdered sugar and cocoa into the mixing bowl. Turn your mixer on the lowest speed (so the dry ingredients do not blow everywhere) until the sugar and cocoa are absorbed by the butter. Increase mixer speed to medium and add vanilla extract, salt, and milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add a little more sugar. If your frosting needs to be thinned out, add additional milk 1 tablespoon at a time.