This is the frosting recipe I used for yesterday's Candy Cane Brownies. It is very quick and simply, but chocolaty m fudgey, and delicious. It is also not too sweet and not too buttery, but just right. This makes a good amount for an 8x8 or 9x9 inch pan of squares especially brownies, with a good layer of frosting. It can be doubled for a 9x13 inch pan or a small cake (square or 8-9 inch round). It will also work for cookies and other sweets. For brownies, I whip up this icing while they are baking, and spread it on as soon as they come out of the oven. This typically is not a good idea, but works in this case, giving the brownies a nice, glossy shine, and adding another fudgey layer. Just be careful to spread the icing evenly without lifting up pieces of the brownie. And do not try to cut them until they are at least nearly cooled, tempting as it may be. However, frosting warm cakes and some other squares with this frosting is not advisable.
Glossy Chocolate Frosting
3 Tablespoons butter or hard margarine
1/3 cup cocoa
1 1/3 cups icing (powdered) sugar
2 Tablespoons water, or hot coffee
Put all ingredients in a small bowl, and mix until smooth. Add a little more water or sugar as necessary for desired spreading consistency.
This frosting does not need to be kept refrigerated if made with margarine. For a richer frosting, milk may be used as the liquid, but this will need to be refrigerated. A little vanilla, mint, or other extract may be added for more flavor.
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