Yesterday, Jack and I baked a chocolate cake to use up some of the buttermilk I bought for the chicken we made. But the sour cream was expired, so we couldn't make our usual chocolate sour cream frosting and I'm not crazy about the overly-sugary taste of buttercream, so I looked for a new recipe and found this: Chocolate Coffee Cream Cheese Frosting. Yum!
Ingredients
4 tablespoons (1/2 stick) unsalted butter, softened at room temperature
8 ounces cream cheese, softened at room temperature
4 ounces unsweetened chocolate, melted (I only had 3 ounces, so I supplemented by adding 1 ounce of bittersweet chocolate)
1/4 cup extra-strong coffee (I didn't cool the coffee, but stirred it into the chocolate to help it melt faster)
2 teaspoons pure vanilla extract
2 cups confectioners' sugar (the recipe called for 3 c., but I liked the taste with just 2 c.)
Directions
Beat the butter and cream cheese together. Drizzle the melted chocolate (I microwaved it for 30 seconds, stirred, microwaved another 30 seconds, stirred, and then stirred the hot coffee in to it, a couple tablespoons at a time) and coffee over the butter and cream cheese. Add vanilla. Mix well. Mix in the powdered sugar one cup at a time. You can do up to 3 c., but taste it to see how sweet you want it.
Jack and I loved licking the beaters, and neither he nor Brian seemed to be bothered by the faint coffee taste, which I felt added an extra richness to the frosting. Delicious!
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