A very rich chocolate frosting.
Ingredients
Cream butter in stand mixer. Gradually beat in confectioners’ sugar, cocoa, and vanilla. Add enough milk for desired consistency. Beat frosting until fluffy; use whisk attachment and cream for a more whipped result.
Possibly one of my favorite frostings; the use of real vanilla beans adds a great look (speckles all throughout) and strong vanilla flavor.
Ingredients
2½ sticks unsalted butter, softened
1 vanilla bean, halved lengthwise
2½ cups confectioners’ sugar (10 ounces)
Pinch salt
1 teaspoon vanilla extract
2 Tablespoons heavy cream
1. In a standing mixer fitted with the whisk attachment, beat the butter at medium-high speed until smooth, about 20 seconds. Using a paring knife, scrape seeds from vanilla bean into butter and beat mixture at medium-high speed to combine, about 15 seconds.
2. Add confectioners’ sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 1 minute. Scrape down the bowl and beat at medium speed until mixture is fully incorporated, about 30 seconds; scrape bowl, add vanilla and heavy cream, and beat at medium speed until incorporated, about 20 seconds, then increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.
Serves: 3 cups (enough for 12 cupcakes if using a large tip and piling on the icing).
Recipe from BrownEyedBaker.
