Fluffy Chocolate Frosting
Why I Love This Recipe
This version has a stonger, more distinctly chocolate flavor due to the boiling water which wakes up the taste of cocoa. From the Chocolate Cake Doctor cookbook.
Makes 3 cups, enough to frost a 2 or 3 layer cake or 30 cupcakes.
Ingredients You'll Need
2/3 cup unsweetened cocoa powder
6 tablespoons boiling water, plus additional if needed
8 tablespoons (1 stick) butter, at room temperature
3 cups sifted confectioner's sugar, more if needed
1 teaspoon pure vanilla extract
Place the cocoa powder in a large mixing bowl and pour the boiling water over it. Stir with a wooden spoon or rubber spatula until the cocoa comes together into a soft mass. Add the butter and blend with an electric mixer on low speed until the mixture is soft and well combined, 30 seconds. Stop the machine. Place the confectioner's sugar and vanilla in the bowl, and beat with the mixer on low speed until the sugar is incorporated, 1 minute. Increase the mixer speed to medium and beat until the frosting lightens and is fluffy, 2 minutes more. Add more boiling water, a teaspoon at a time, or more confectioner's sugar, a tablespoon at a time if the frosting is too thick or too thin to your liking.
Use the frosting to frost the top and sides of the cake or cupcakes of your choice.