The best darned frosting in the world!
I’m a bit funny about frosting, I find it can be a bit hit or miss. All too often it’s too sweet and sugary or it can be grainy rather than silky smooth, or worst of all it can become crusty with a hard sugar shell forming around a squishy middle.
Swiss meringue buttercream is wonderful and avoids all of these pitfalls but it does take rather a lot of time and effort, not to mention egg whites!
This recipe is my new favourite. It solves all of my frosting issues in one. It’s rich and silky, without even a hint of graininess and it isn’t overly sweet. It also feels seriously luxurious in spite of the fact that it requires less butter than some other frosting recipes. It really is an all round winner!
I baked up half the quantity of the sponge from my chocolate caramel fudge cake to pipe this on, let’s face it if you’re making the best chocolate frosting ever then you want to serve it with equally amazing cake!
makes enough to frost 6-8 cupcakes but multiplies easily
15g plain flour
1 tbsp cornflour
1/2 tbsp cocoa powder
50g dark chocolate
100g butter, room temperature
Place the sugar, flour, cornflour and cocoa powder in a small saucepan and whisk together to combine. Stir in the milk and then set the pan over a low heat. Gently heat the mixture, stirring continuously, until it starts to bubble and forms a very thick custard. Set aside to cool completely.
Melt the chocolate and let this cool too.
Put the custard mixture in a bowl and beat it with an electric mixer until it become a little more pale in colour. Beat in the melted chocolate and then follow this with the butter, adding a little at a time until it is all incorporated and you have a light, thick, fluffy frosting which is perfect for piping.