The Seattle Times Company

NWjobs | NWautos | NWhomes | NWsource | Free Classifieds |

Food & Wine

Our network sites | Advanced

Originally published January 24, 2007 at 12:00 AM | Page modified January 24, 2007 at 1:03 AM

E-mail E-mail article      Print Print      Share Share

Recipe: Chocolate Frosting

Makes enough for 24 cupcakes

3 ½ cups powdered sugar

2/3 cup unsweetened cocoa powder

Pinch salt

½ cup (1 stick) unsalted butter, softened

1 teaspoon pure vanilla extract

About 4 tablespoons water

1. Sift together powdered sugar and cocoa powder; add a pinch of salt.

2. Cream butter with an electric mixer or in a food processor. Add sugar mixture slowly, mixing until smooth and blended. Add vanilla and water. The frosting should be easily spreadable at this point. Add a little more water if needed.

Times Kitchen Note: If making the frosting ahead, transfer to a bowl, cover with plastic wrap and refrigerate. Remove from refrigerator about 30 minutes before using. Whisk well to soften.

Adapted from "The Best of 175 Classic Recipes from the Beloved Baker's Website" by Marcy Goldman & Yvan Huneault

E-mail E-mail article      Print Print      Share Share

More Food & wine

NEW - 10:07 AM
Obese people asked to eat fast food for health study

Seattle Beer News | Brouwer's Hard Liver Barleywine Festival kicks off this Saturday

Organic advocates voice concern for 'natural' food

Taste: Muffuletta sandwiches are the Big Easy's best

NEW - 7:00 PM
Wine Adviser: Some good Washington wineries got away

More Food & wine headlines...


Get home delivery today!



AP Video

Entertainment | Top Video | World | Offbeat Video | Sci-Tech