Tuesday, June 12, 2012

Joy the Baker's Best Chocolate Buttercream Frosting

If you'd like to lose weight this summer don't buy this book.
because then you'll have to make these...

And then you'll have to do this...
But before you do that, be sure to copy the recipe for the divine buttercream frosting.  The Ovaltine is genius because it helps give it a smooth texture and great flavor.  Once we tested this last night, I had to hide it in the vegetable drawer in my fridge for fear my kids would eat it by the spoonful.  Trust me, you may consider eating your cat if it has this on top! 

1 1/2 cup (3 sticks) unsalted butter, softened
1 cup cocoa powder
3/4 teaspoon salt
4 cups powdered sugar
2 teaspoons vanilla
1/4 cup milk
1 cup heavy cream
2/3 cup Ovaltine

Cream together butter, cocoa powder and salt. Butter mixture will be very thick. Turn off the mixer, scrape down the sides of the bowl and add powdered sugar. Turn mixer on low and mix in powdered sugar while adding milk and vanilla extract. As the sugar incorporates, raise the speed of the mixer to beat the frosting. Beat until smooth. In a 2 cup measuring glass, stir together heavy cream and Ovaltine. Turn mixer speed to medium and pour cream mixture into frosting in a slow, steady stream, until you’ve reached your desired consistency. I did not need the full amount of Ovaltine and cream so add a little at a time. 

Note: This will cover about 4 dozen cupcakes.  I only made half this recipe which is plenty for an 8-in round layer cake or 2 dozen cupcakes. 

Recipe from Joy the Baker



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