Post by Loupy on Jan 21, 2015 21:39:00 GMT -7
RICH CHOCOLATE BUTTERCREAM FROSTING
by Nancy Creative @ nancycreative.com/
Ingredients:
1/2 cup
2 cups powdered sugar
1/2 cup unsweetened cocoa powder
1 Tbsp. Half & Half (light cream)
1/4– 1/3 cup mini semi-sweet chocolate chips, for garnish
butter (1 stick), softened (it works best if your butter is very soft)
Instructions:
Cream the softened butter and powdered sugar.
Then add in the cocoa powder and blend well.
Add 1 Tbsp. half & half and mix well (if you’d rather have a thinner consistency, just add more half & half).
When pound cake is completely cool, spoon all of the frosting on top of the cake and spread out to cover the top–you’ll have a nice thick layer of frosting!
Then garnish with the mini semi-sweet chocolate chips, sprinkling down the center of the cake.
by Nancy Creative @ nancycreative.com/
Ingredients:
1/2 cup
2 cups powdered sugar
1/2 cup unsweetened cocoa powder
1 Tbsp. Half & Half (light cream)
1/4– 1/3 cup mini semi-sweet chocolate chips, for garnish
butter (1 stick), softened (it works best if your butter is very soft)
Instructions:
Cream the softened butter and powdered sugar.
Then add in the cocoa powder and blend well.
Add 1 Tbsp. half & half and mix well (if you’d rather have a thinner consistency, just add more half & half).
When pound cake is completely cool, spoon all of the frosting on top of the cake and spread out to cover the top–you’ll have a nice thick layer of frosting!
Then garnish with the mini semi-sweet chocolate chips, sprinkling down the center of the cake.
