Friday, November 18, 2011
Chocolate Frosting and Food Snobs
But the frosting, ahh the frosting…it was delicious. It was from Martha Stewart’s Cupcakes. Rich, chocolatey, and decadent, but definitely not lo-cal and yes, a little time consuming. After all, it’s Martha, what do you expect?
Here follows two good chocolate frosting recipes: the aforementioned one from Martha, and the other from the America’s Test Kitchen Healthy Family Cookbook. The ATK recipe my daughter made for me for my birthday (I'm trying to lose a few pounds, especially before the holidays!), and it was really delicious, and, as she says, “insanely easy” and “more like 3 minutes”.
Five Minute Lowfat Chocolate Frosting, adapted from the America’s Test Kitchen Healthy Family Cookbook
3 ½ cups confectioner’s sugar
½ cup unsweetened cocoa powder – preferably Dutch processed*
7 Tablespoons 1 percent lowfat milk
2 Tablespoons unsalted butter, softened
1 oz. bittersweet chocolate (microwave it)
1 teaspoon vanilla extract
In a food processor, pulse the sugar and cocoa together until mixed. Add everything else. Process until smooth.
(130 calories per 2 Tablespoons.)
* Note: Dutch processed cocoa tastes better and blends better than regular cocoa powder – you can buy Dutch processed Rademaker unsweetened cocoa at Wegman’s, or Droste or Lindt from a gourmet store; failing that, use Hershey’s regular unsweetened cocoa powder.
And now for the full fat version:
Chocolate-Sour Cream Frosting, adapted from Martha Stewart's Cupcakes
8 oz. (2 cups) confectioner’s sugar, sifted
¼ cup unsweetened cocoa powder – Dutch processed (see note above)
¼ teaspoons salt
6 oz. cream cheese, room temperature (temp is very important here)
¾ stick (6 Tablespoons) unsalted butter, room temp
9 oz. bittersweet chocolate, melted in a double boiler, and cooled for 20 minutes
¾ cup sour cream, room temperature
Sift together the dry ingredients – sugar, cocoa and salt.
Beat cream cheese and butter together at medium high speed in a mixer until pale and fluffy. On low speed, add the sugar mixture and mix thoroughly. Then add the cooled chocolate and the sour cream and beat on high until smooth. (Enjoy in moderation - ha!)
It’s hard not to like a chocolate cake with a great frosting. Be sure to err on the side of underbaking with a chocolate cake, though: 3 - 5 minutes less will do. A chocolate cake should not be dry.
And just between you and me - don’t tell anyone it’s from a mix!
(All of the above mentioned books are available in our Library.)
Little White Liar