Chocolate Frosting

CATEGORIES: Frosting
One of the most popular recipes on Our Best Bites is this flour frosting.  Its velvety smooth texture combined with the not-so-sugary bite is perhaps the perfect thing on top of almost any cake or cupcake.  If you read through the comments you’ll see that one of the most commonly asked questions is “Where’s the chocolate version??!!”  Kate and I experimented a lot with adding chocolate to that recipe without much luck.  We came up with a lot of things that tasted amazing, but there were always slight problems with the consistency.  I knew I had seen similar recipes in chocolate before but I couldn’t seem to find one until one of you dear readers pointed me to a recipe on Sugar Plum.  Sure enough, it was just what I was in search of!  I adapted the recipe slightly by using plain ol’ salted butter and omitting added salt.  And then I added extra chocolate to get a richer color and flavor.  Everyone needs a “go-to” chocolate frosting and this is now mine!

The recipe starts by cooking flour, milk, sugar, and cocoa powder in a sauce pan until it thickens, much like the first step in the beloved white frosting.

You’ll strain the mixture so you don’t end up with icky flour lumps in your frosting, because who wants icky flour lumps in their frosting??

While that mixture is cooling off, melt some chocolate chips in the microwave.  I found this to be the key to having the frosting remain stable- the melted chocolate seems to bind it.

Then we whip real butter with our chilled chocolate mixture until it’s light and fluffy,

like so.  At this point it’s much like the results of just adding cocoa powder to the white frosting.

But the secret is adding in the melted chocolate.  Isn’t chocolate always the secret??

Whip that up and then give it a taste.  If you want a richer chocolate flavor just add more cocoa powder.  I added about 4 Tablespoons extra to get my frosting looking and tasting like this (I also found the color of the frosting darkened as it sat):

It pipes beautifully, and tastes amazing!  And just WAIT until I show you what I put it on- that post is coming up Friday- and trust me, you’ll go bananas!  (hee hee)

 

 

193 comments

  1. This sounds really good and actually pretty easy:) It looks really pretty too. Can't wait to see what you put it on;)

  2. Hi! I've been following this blog for a while but have never commented. I wanted to tell you both thanks for all the great recipes and ideas…including this one! I will definitely have to give this a try. I like the idea of using flour rather than shortening (aka grease, aka fat) to make a thicker frosting. Thanks for sharing!

  3. Krista- I'm still on the hunt too, but I have a few bookmarked try. We'll see…

    Chaviva- I've never used gluten free flour but I would assume it would work fine. It still thickens, right? If so, then I wouldn't see why it wouldn't work.

  4. Flour frosting, what a great idea! Personally, I love SWEET stuff, but I do know a lot of people who appreciate sweet treats that aren't overly sweet. I'll have to make cupcakes w/ this frosting for them. Thank you.

  5. i'm SO excited to try this recipe out!!! have you come across a good white cake recipe yet? i still keep trying different recipes and i just can't find one i'm in love with…

    1. Try White Almond Sour Cream Wedding Cake: http://www.food.com/recipe/white-almond-sour-cream-wedding-cake-69630

      You can use vanilla instead of almond flavoring, but this is hands down the best white cake in terms of crumb, flavor, and texture. I suspect it is because you only use egg whites….Oh, and halving it works perfectly well (the original recipe makes a lot–like 60 cupcakes a lot!). Don’t bother with using any other flavors of cake mixes, they just don’t work as well or taste as good in my humble opinion. Hope you like it as much as I do! Oh, and only use Betty Crocker mix to start with. I have mixed results with other brands.

  6. I haven't tried this yet, but I'm sooo glad you posted it! I moved to Switzerland about 4 months ago, and the powdered sugar they have here is different than in the States–and anything you make with it has a disgusting –REALLY disgusting taste. I thought I'd have to forgo anything that required a frosting. And then you posted this-yahoo!
    Actually, I've been trying out a whole bunch of your recipes since I've moved here, since there are quite a few ingredients that I can't get here, so I've been trying new instead of old standby's.
    So Thanks!!!

    1. Reading your comment and being a Swiss, living in Switzerland, I can’t help it but laugh at this comment. I think you have just chosen the wrong type of powdered sugar. The one from Migros is rather ‘sandy’ whereas the one from Coop is super fine (flourlike or dustlike). Have a go with the one from Coop… and beat the hell out of it together with our butter. Our butter contains more fat (=better quality) than water, which makes it difficult to dissolve the sugar in it… hence the disgusting, sorry, sandy taste.

      Me on the contrary I can’t adapt every US recipie, as our tastebuds have different preferences…

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