I recently made a birthday cake for my daughter's 3rd birthday party. I really wanted something that both kids and adults would like - and I got numerous compliments about this one. It has a hint of espresso flavor, which I loved and it is a great creamy and light consistency. This frosting does best when you make it the day that you are going to use it and don't have to refrigerate it. This recipe comes from Recipezaar from Courtley.
Chocolate Frosting
1/2 lb bittersweet chocolate (good quality)
6 1/2oz unsalted butter
1 tsp espresso powder dissolved in
1 Tbsp hot water
2 tsp vanilla
1 1/2 sifted powdered sugar
3 Tbsp unsweetened cocoa powder
5 oz unsalted butter
1/2 tsp salt
1 C heavy cream
1) Chop chocolate into small pieces and place in a stainless steel bowl with 6 1/2 oz butter. Place over pan of simmering water
2) Whisk together as soon as chocolate and butter soften. Keep whisking until just melted and combined
3) Remove from heat and stir in espresso and vanilla
4) Cool to room temperature
5) Whisk together powdered sugar, cocoa and salt in a bowl. Place 5 oz of unsalted butter and 1/2 of powdered sugar in a food processor. Process scraping down the sides
6) Add the rest of the powdered sugar mixture, start processor and slowly add in cream
7) Process for about 10 seconds
8) Whisk butter/cocoa mixture together with room temperature chocolate/espresso mixture in a large bowl until it becomes shiny and smooth
9) Bring to room temperature before using
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