This is a new, original chocolate frosting recipe I am very happy with. I made it by accident when I ran out of powdered sugar, but I liked it so much that I used it on my own birthday cake.
The flavor comes from cocoa. I used mostly the Scharffen Berger Natural, topped off with some Hershey Special Dark. Good cocoa is expensive!
I wanted the same yield as my American Buttercream recipe, but with a different ratio of ingredients.
I started by creaming 12 ounces or 3 sticks of very soft salted butter. I then added an equal weight of shortening and mixed them together. You can see that, by creaming the butter first, I have eliminated the butter lumps I previously struggled with. I also here mixed in 1 teaspoon vanilla extract.
I next measured and sifted 6½ ounces of cocoa. I measure directly into my "sifter." Cocoa is so fatty that it has lumps if I don't sift it.
I mixed 1½ pounds powdered sugar and the cocoa into the butter, a little at a time. When the sugar was almost all in, I mixed in 2 tablespoons meringue powder, which is optional. Finally I added about 2 tablespoons milk to smooth it out.
The final frosting is a lot softer than the American Buttercream. Most significantly, it doesn't crust, so you can use the Viva trick to get it very smooth. I really prefer the flavor.
I'm using a Chocolate Sour Cream Cake, baked in three layers.
I'm going to demonstrate how I use the icer tip. Warning: this is my first video.
I'm using a 16" reusable Wilton Bad with the end cut to fit the icer tip.
After the bag is filled, I twist the end closed, like a bread bag,
Then I tuck the end under, where its secured in my hand.
I pipe with my right hand, while spinning the turntable with my left. This makes icing application much easier.
Moving right along, this is what happens when you don't level the tops of your cakes. I use the wedge shape of the icer bag to fill in the gaps, then frost the sides.
The frosted cake.
The final birthday cake, after my son helps me with the sprinkles.
It was wonderful, but a little overwhelming, with the chocolate, butter, and sugar, which is what I wanted :-) I gave the leftovers to the local Missionaries already, which makes me a little sad.
Chocolate Fudge Frosting
Makes enough frosting for a 9" 3-layer cake.
12 ounces or 3 sticks salted butter
11 ounces or 1½ cups vegetable shortening
1 tsp vanilla extract
1½ lbs or 5 cups unsifted confectioners' sugar
6½ ounces or 2½ cups good cocoa, natural or Dutch processed, sifted after measuring
2 tbsp meringue powder, optional
2-4 tbsp milk, cream, or water
Beat butter in mixer until smooth. Beat in shortening, then the vanilla extract.
Add powdered sugar, a cup at a time, then the cocoa, while the mixer is on low. Mix in the meringue powder.
Add enough milk to smooth out the frosting. Add less for a stiff consistancy frosting, more for soft.