Sunday, November 20, 2011
Ultimate Indulgence: Chocolate Almond Buttercream Frosting
I am in love with chocolate - that's no secret. But for me, the perfect marriage of chocolate with chocolate comes in the form of a cupcake adorned with a generous dollop of rich, fudge-like chocolate almond frosting.
Now, for those of you who claim to be almond haters - listen up. You don't know what you're missing! Especially when pairing the sweet yet strong flavor of almond with all the glory that is cocoa. The chocolate brings out the best in the almond, the almond brings out the rockstar in the chocolate.
This chocolate almond buttercream frosting is fast to make and impossible to resist. I literally make it at least twice a month! Keep this recipe on file...better yet, type it up in size 20 font and stick it smack dab on the front of your fridge. When your chocolate craving strikes, you'll need this recipe handy!
Chocolate Almond Buttercream Frosting
1 C. (2 sticks) butter, softened
3 1/2 C. confectionery sugar
1/2 C. cocoa powder
1/2 tsp. salt
1 1/4 tsp. almond extract
3 tbsp. milk (whole milk is best in baked goods & frosting)
With an electric mixer, beat butter until soft and creamy. Add in confectionery sugar 1/2 cup at a time (mixing at a slow speed to avoid having your kitchen look like the Swiss Alps). Add in 3 tbsp. milk. Mix well.
Add in cocoa. Mix well. Add in salt & almond extract. Mix well.
Frosting will be slightly thick and fudge like, but should be easy to spread. If frosting is too thick, add a 1/2 tsp. of milk in at a time until desired consistency is reached.
Voila. Chocolate lovers, rejoice.
For a fun look, top your frosted cupcakes with bright sprinkles.
For a sophisticated look, top your frosted cupcakes with slivered almonds.