I made a promise last week.
For those of you who’ve been following me for awhile, you know that I’m not a fan of frosting that is too sugary (I’ll scrape it off), or too buttery (I’ll scrape it off), and I’m definitely not a fan of crusting butter creams (forget about it.)
My favorite frosting is Whipped Cream Cream Cheese Frosting because it has none of the issues listed above and because it’s met with rave reviews every time I make it.
That recipe was also the base for the Irish Cream filling and frosting I made for the Chocolate Stout Cupcakes. But, you can’t have only one frosting in your arsenal, so I’ve tried many over the years. When I landed on this recipe, I was sold.
It’s creamy, not too sweet, has a nice mellow chocolate flavor and it pipes well. It’s not a traditional American Buttercream or any of the other Swiss, Italian or French varieties.
This frosting has a thickened pudding base and is a “friend” of cooked flour based frostings, if you’ve ever tried any of those.
It’s basically the marriage of butter, melted chocolate and a homemade chocolate pudding. The three get whipped up into this lovely light chocolate frosting that’s perfect when you’re looking for an alternative to ganache or other fudge like toppings.
I used Chocolate Stout Cake as the base to show off this recipe. The cake is rich, chocolatey, moist and dense. (In the photo above, the cake is actually holding the fork in place on it’s own.)
It’s a delicious chocolate cake and I fell in love with it the first time I made it as cupcakes for St. Patrick Day. I was happy to have an excuse to make it again.
The cake is sturdy and comes out of the pan beautifully, so I decided to skip frosting the sides. “Naked cakes” are becoming quite popular (they’re part of the “rustic” trend) and I liked the contrast of color.
But, I couldn’t stop there because naked cakes can also have partially frosted sides, and I had some extra frosting, so I thought I’d I try that as well.
If you use this recipe for a layer cake, as I have, and don’t want to leave the sides naked, double the recipe and you’ll have plenty to fill and frost.
This post is supposed to be all about the frosting. But I have to be honest, the cake and frosting combo is a win win proposition. So, be a winner.
Make them both.