Use it to frost nutty brownies or drizzle it onto chocolate mayonnaise bundt cake. The options are endless! Did you know you could make you make frosting without a mixer? Not only that, you can make delicious, creamy, dreamy frosting in no time flat! Life can get busy! But I firmly believe that we shouldn’t sacrifice life’s little pleasures, (like dessert) because we’re short on time! So instead of going for something pre-packaged and full of preservatives, this frosting recipe gives you a topping for your sweet treats in a matter of minutes. B Whether it’s being used as an easy pour option or make-ahead spreadable frosting, this simple frosting is delicious, quick, and easy to prepare.
Step By Step Instructions
Melt the butter and chocolate in a large pan. This recipe is great drizzled onto bundt cakes or poured onto brownies and sheet cakes (like yellow cake and chocolate fudge cake). Not only that, but it also gives a professional, smooth finish to cupcakes and desserts with very little effort. It also doubles as a make-ahead, traditional frosting that can be smoothed on when you need it. Sift in the cocoa powder and sugar. Mix until smooth and combined. A whisk works best for this step. Remove from the heat and allow to cool to thicken a bit before using. Then pour the frosting over cake or desserts for a smooth, professional finish. To use as a traditional frosting, just pour into an airtight container. It will thicken as it cools and easily spread onto cakes or cupcakes. Quantities: This recipe makes enough frosting to cover a 9″x13″ cake or pan of brownies or frost 12-16 cupcakes. To make enough to frost and fill a layer cake, I recommend doubling the recipe. Make-ahead frosting can be stored in the airtight container at room temperature for up to 3 days. Or, store your in the refrigerator for up to 7 days. Then let it come to room temperature before using. Then re-whip it with a whisk to bring it to a fluffy consistency. Freeze the frosting in an airtight freezer-safe container for up to a month. Erren’s Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
