Boiled Chocolate Frosting- Ermine
After I posted the vanilla version of boiled frosting I was asked about chocolate ermine frosting. I had a recipe for it, but had not made it in ages. It took me a while to find the recipe. I was so glad I still had it.
The frosting is creamy and full of chocolate flavor. Like the vanilla version, its not nearly as sweet at many other frostings. As an adult that is a great selling point for me. As a kid I loved a sweet frosting. Not so much anymore.
The frosting is made in two steps. A base is made with flour, cocoa, granulated sugar and milk. After the base is cooked and cooled, butter is beaten in, along with vanilla. The recipe makes enough for 24 cupcakes, but for a layer cake you might want to make another half batch or double the recipe. Here is the recipe. Enjoy!!
Chocolate Boiled Frosting- Ermine
5 Tablespoons flour
⅓ cup cocoa powder
1 cup granulated sugar
1 cup milk or half and half
1 cup butter, softened
1 teaspoon vanilla extract
In a medium saucepan, whisk together flour, cocoa powder, and sugar. Add milk, a little at a time. Whisk after each addition to avoid lumps. Heat over medium heat, stirring constantly until mixture becomes a thick paste. It is important that you get it nice and thick at this point. It should be thicker than a pudding. Cool and then chill in the refrigerator for at least 30 minutes. The mixture should be very thick at this point. Once the cocoa base you made is chilled, cream the butter in your mixer until smooth. Scoop the cocoa mixture into butter and add 1 teaspoon vanilla extract. Whip on high speed for 7-10 minutes or until light and airy.
Frost your cake or cupcakes.
Notes: If your frosting is too soft, chill it for a bit and then whip it again.
If it is still too soft, add a little powdered sugar to stiffen it up. T You might need to cook your boiled milk mixture longer next time.
This recipe makes about 3½ cups of frosting which is enough to lightly frost a 2 layer 9 inch cake. It will also generously frost a 9×13 inch cake, 18-24 cupcakes, or an angel food cake. Recipe can be doubled.
My Favorite Chocolate Frosting
Chocolate Frosting on a Chocolate Cupcake
When a friend asked for something chocolate for her birthday dessert, I knew I was going to make cupcakes. I also knew what frosting I was going to make to top them.
This frosting is really wonderful. Creamy, full of chocolate flavor and not too sweet. Dark chocolate is melted, then little cubes of cold butter are beaten in. The frosting is finished with some powdered sugar and a little vanilla.
Super simple to make, but so good. I used dark chocolate chips, but any dark or bittersweet chocolate could be used. If you are using a solid block of chocolate, break it up into pieces before melting. You can melt chocolate over a double boiler, or use your microwave. I used my microwave. I heated the chocolate for one minute, stirred it and heated 30 seconds longer. Be careful not to burn the chocolate, when using a microwave.
There is plenty of frosting to ice 24 cupcakes. You could frost up to 30 cupcakes, if you use less.
Here is the recipe.
My Favorite Chocolate Frosting
12 oz. bittersweet chocolate – you can use dark chocolate chips
1 c. cold butter, cut into cubes
1 c. powdered sugar- or a little more- if you like
2 t. vanilla
Melt chocolate and place in a mixing bowl. Let cool 2 minutes. With electric mixer on high speed, beat in the butter bits, adding about ¼ of them at a time. Beat until butter is melted, and incorporated into the chocolate. Beat in the powdered sugar and vanilla. Beat a few minutes, until frosting is creamy and smooth. Makes enough to generously frost an 8 or 9-inch layer cake or 24 cupcakes.
