This rich, creamy chocolate frosting is the perfect finishing touch for any dessert. It’s easy to make and adds just the right amount of indulgence to cakes, cupcakes, or cookies. With its smooth texture and deep chocolate flavor, this frosting will have you reaching for it again and again.
Recette de glaçage au chocolat et à la crème fouettée
Cours : DessertCuisine : AméricainDifficulté : Facile
Portions
12
cupcakesTemps de préparation
15
minutesCalories par portion
90
kcal
Mode de cuisson
Laissez l'écran de votre appareil allumé
Ingrédients
125 ml 1/2 tasse unsalted butter, softened
60 ml 1/4 tasse poudre de cacao
500 ml 2 tasse sucre en poudre
60 ml 1/4 tasse heavy whipping cream
45 ml 3 cuillère à soupe light corn syrup
Equipement
Bol à mélanger- Hand mixer or whisk
- Spatule
Directions
- Make sure your unsalted butter is softened at room temperature for easy mixing.
- In a mixing bowl, sift together the cocoa powder and powdered sugar to avoid any lumps.
- In a large mixing bowl, beat the softened butter using a hand mixer or whisk until it becomes smooth and creamy.
- Gradually add the sifted cocoa powder and powdered sugar to the creamed butter. Mix on low speed until well combined.
- Slowly add the heavy whipping cream and light corn syrup to the mixture. Continue mixing until the frosting is smooth and glossy.
- If the frosting is too thick, you can add a little more cream to achieve your desired consistency.
- Refrigerate the frosted dessert for about 30 minutes before serving to allow the frosting to set.
Notes
- For a twist, you can add a teaspoon of vanilla extract or a pinch of espresso powder to enhance the chocolate flavor.
Can I make this frosting ahead of time?
Yes, you can make this chocolate frosting up to 2 days in advance. Store it in an airtight container in the refrigerator, and bring it to room temperature before using. Give it a quick stir to restore its smooth texture.
