who wouldn't want to dive into a big bowl of chocolate frosting, head first?!
this is a simple no-brainer recipe for a frosting that is great for topping brownies or cupcakes. the added bonus is that it only uses 2 tablespoons of fat (butter or margarine) and still tastes great. of course, if you are worried about sugar, there is no way out of this one: either take your insulin or call the dentist!
the only caveat to making this recipe is that you need to add the liquid (milk or cream or soymilk) slowly to get the texture you like. if you add too much all at once, you'll have to add more icing sugar. too much liquid always messes up an icing so proceed carefully.
simple chocolate espresso frosting
this can be made with or without espresso (if you don't like coffee). if you do, make sure to use extremely fine-ground beans and not the instant kind — the flavour is just not the same. this icing also doesn't require a mixer. it can be done with a wooden spoon or a good wire whisk. as always, make sure to sift the cocoa as it tends to be pesky and leave little granular bits if not fully sieved with the icing sugar beforehand.
4 tbsp dark cocoa powder
2 c confectioners (icing sugar)
2 tbsp butter or margarine
2 - 4 tbsp milk or cream or soy milk, a little at a time
1 - 2 tsp finely ground espresso coffee (from beans)
sift the icing sugar and cocoa first to eliminate granular bits (of cocoa).
mix everything together with a whisk or spoon. you can use an electric mixer too or the food processor.
voilà, easy and perfect frosting!