Creamy Chocolate Frosting America's Test Kitchen Recipe


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For the chocolate cupcakes. Heat oven to 350F. Line a 12-cup muffin tin with cupcake liners. Set aside. Combine the chocolate and cocoa powder and a small heat-proof bowl. Set aside. In a small saucepan, combine the sugar, butter, and water over medium-high heat.


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1 cup sugar, 1/4 teaspoon salt, 1/2 teaspoon cream of tartar, 2 egg whites, 3 tablespoons water. Place mixture over medium-low heat and beat with an electric hand mixer constantly for 5-7 minutes, or until icing is fluffy and stiff peaks form when the beaters are removed. Remove from heat and stir in the vanilla.


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Place over medium-low heat and cook, stirring often, until thickened. Pass the mixture through a fine mesh strainer, and into a heat-safe container. Refrigerate for 2 hours or overnight. Place the cooled mixture in a large mixing bowl, along with the lemon juice and vanilla, and whip on medium-high speed.


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Instructions. Position a rack in the center of the oven, and heat the oven to 350 degrees F. Butter and flour a standard 12-cup muffin tin, or line with paper liners. In a small heatproof bowl, combine the chocolate and cocoa powder. In a small saucepan, heat the granulated sugar, butter, and water over medium-high heat, whisking occasionally.


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Remove the pan from heat and allow to cool completely, stirring occasionally. In the bowl of your stand mixer beat the butter and sugar for 1 minute, or until creamy. Add in the cooled flour mixture and vanilla. Mix on medium speed for 2-3 minutes, scraping the sides of the bowl as needed.


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6. Add dollops of the roux, beating as you go. Take about 1 minute to add all the roux in, this will ensure your Frosting stays smooth; 7. Beat, beat, beat - Add vanilla and a pinch of salt for flavour, then beat for another 2 to 3 minutes, just like you're whipping up a big bowl of cream; and. 8.


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Chocolate Cupcakes with Crispy Magic Frosting Recipe by Joanne Chang, flour: Spectacular Recipes from Boston's Flour Bakery + Cafe. The cake is a decadent chocolate experience, and the frosting is meringue-based, not too sweet, with a light and fluffy texture. Meringue based frostings are becoming my go-to, even though they are a little.


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Add 1 teaspoon of vanilla to the cooled flour/milk mixture. Stir it around to combine. Pour one cup of sugar into a bowl with one cup of butter. Whip it around until it's light and fluffy, scraping the bowl once or twice to make sure it's all mixed well. Add the cooled flour/milk/vanilla mixture.


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Preparation. Using an electric mixer on medium-high speed, beat cream cheese and butter in a medium bowl until smooth, about 1 minute. Beat in vanilla bean paste and salt. Reduce mixer speed to.


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Preheat oven to 180°C/350°F (160°C fan) for 20 minutes before starting the batter (Note 9). Place shelf in the middle of the oven. Cake pans: Grease 3 x 20cm / 8" cake pans with butter, then line with parchment / baking paper. (Note 10 more pan sizes) Best to use cake pan without loose base, if you can.


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Whisk milk and flour together and cook in a stovetop pan on med-low heat until thickened, stirring constantly. 1 cup milk, 4 tablespoons all-purpose flour. If small lumps have formed, pour through a mesh strainer into a small (ish) bowl, using a rubber spatula to press the thickened milk through the strainer.


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Use an electric mixer on medium speed to blend the butter until it is smooth. Add the cream cheese and blend it together until there are no lumps. Then add the vanilla. Use the spatula to push.


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Add the butter, one piece at a time, and beat the frosting until all the butter has been incorporated fully, about 2 minutes. Increase the speed to medium-high and let the mixer work it's magic. Beat the frosting for five minutes, until it is light and fluffy. Let the frosting sit at room temperature until it is a bit more stiff, about 1 hour.


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Scrape down the sides if necessary. Initially the mixture will not look too good in terms of smoothness, but don't worry. The trick will be to beat it for about 8-10 minutes on medium high. Please be patient. The not-so-smooth mixture will convert into a smooth, fluffy, silky frosting. Use in lieu of Swiss buttercream or whipped cream frosting.


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Preparation. Use an electric mixer on medium speed to blend the butter until it is smooth. Add the cream cheese and blend until there are no lumps, then add the vanilla. Stop the mixer and use a spatula to scrape anything sticking to the sides of the bowl, making sure it's all mixed in and smooth. Mix in the confectioners' sugar a little bit.


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A free printable copy of this coconut oil frosting recipe is available at the bottom of the post. Keep reading for VIDEO tutorial, cooking tricks and storage tips or click here to jump straight to printable recipe. To make a glaze: Combine both ingredients in a microwave-safe bowl. Microwave in 15-second increments, stirring between intervals.