Other than ganache, this is my favourite chocolate icing. I find a lot of chocolate icings to be too thick and heavy, which I am for when it comes to ganache because it is bitter as well as sweet, but not in icing, which is mostly sweet. I replaced some of the butter and icing sugar in an old buttercream recipe with extra whipping cream. I think the flavour of the cocoa stands out more this way too.
I have also reposted my chocolate cake recipe below, so you have them both in one place. It is the same one I use with broiled coconut icing.
Chocolate Icing
2 cups icing sugar
1/2 cup butter
2/3 cup whipping cream (not whipped)
1 1/2 tsp. vanilla
1/3 c cocoa powder
Sift the icing sugar and cocoa together. Cream the butter into it, along with the vanilla. Add the cream until well combined. Don’t over-whip the icing after adding the cream or the mixture could split.
Chocolate Cake
3 cups sifted flour
6 Tbsp. cocoa
2 tsp. baking soda
2 cups sugar
1 tsp. salt
10 Tbsp. oil
2 Tbsp. vinegar
2 tsp. vanilla
2 cups cold water
Sift dry ingredients together. Combine water, oil, vinegar and vanilla and mix into the dry ingredients. Spoon into a greased 9×13 cake pan and bake for about 30 minutes (or until surface of cake springs back when touched) at 350F. Cool, then ice.
The photo is of a frozen piece of cake, as I forgot to take a picture of the fresh one!
J > Cocoa was first popularized as a health food. So how come it is now so heavily laden with sugar that folk can scarcely taste the cocoa itself! You make your chocolate icing the way we like it!
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Yeah!
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