Just Good Chocolate Frosting

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This past weekend was one for the books.  I took an unintentional vacation from FoodFash and spent almost every waking moment with my best buds.  Eating fancy food, watching bands from backstage, playing putt putt, discovering $8 bottles of champagne at Uncle Billy’s, listening to Kalu James play live from the back of a VW van, eating more fancy food, spending quality time at the lake house – total Austin, total jam packed.

I even attempted to bake a cake before putt putt, but didn’t quite plan the baking/pictures/cooling/pictures/frosting/pictures thing correctly.  I rushed out the door leaving the unfrosted cake behind, but excited nonetheless about my first experience with Just Good Chocolate’s Just Cocoa.

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FoodFash Chocolate Buttermilk Frosting (yields frosting for 2 – 9 inch cakes)

1 cup buttermilk

5 tablespoons flour

1 cup butter, softened at room temperature

1 cup sugar

2 teaspoons vanilla

3 tablespoons unsweetened cocoa (Just Cocoa!)

In a saucepan over medium heat, whisk buttermilk and flour constantly until very thick.  Pour thickened milk into a bowl and allow to cool completely (this step can be expedited by putting the bowl in the fridge).  Add room temperature butter, sugar, and vanilla to the bowl of a stand mixer and use the paddle attachment at medium speed to cream the mixture together.  It is very important to let the butter soften at room temperature for frosting as heat-softened butter (i.e. microwaved butter) will make for a runny, unspreadable frosting.  Add cooled, thickened milk to the butter and mix at a medium-high speed until all of the ingredients are combined and the frosting is fluffy.  Add the cocoa and mix one last time.  Spread on a cooled cake and serve!

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  1. [...]  I seriously want to make angel food cake all day errr-day.  This cake (without poppyseeds) and this frosting, everyday. [...]

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