3 cups powdered sugar
2/3 cup unsweetened cocoa
1/3 cup milk
1/2 cup butter (melted)
1 tsp vanilla
1 tsp Espresso Powder
Blend sugar and cocoa. Melt butter, then add butter, milk and vanilla to sugar/cocoa mixture and blend. Beat for a few minutes until well blended. Now taste it. Then add 1 tsp or more of Espresso Powder. Blend. Taste again. Add more if desired and blend. The more you add, the richer the flavor becomes. Frost cooled cake. For thicker frosting add more powdered sugar.
Note: I recommend tasting the frosting BEFORE adding the Espresso Powder so you have an immediate before and after comparison.
Espresso Powder is a secret of many professional bakers and is used to heighten and enrich the chocolate flavor in all chocolate recipes - cakes, muffins, frostings, etc. We also use it as an espresso rub to create a nice char on grilled steaks; as an ingredient in homemade custard ice cream; and as simple as a light garnish on hot cocoa whipped cream or chocolate pies, plus of course, as a staple ingredient in chocolate baking.
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