For a creamy and delicious chocolate frosting, this is the one to go to. Use this frosting in chocolate cupcakes , vanilla cupcakes as well as any cake recipe of your choice.
This was the chocolate frosting I used on the spongy chocolate cake, I shared on this blog.
Chocolate Frosting with Baileys
10 Tablespoons of unsalted butter, softened
1 cup sifted unsweetened cocoa powder (I recommend Hershey’s Dutch Processed Cocoa or in Dom. Rep. MUNNE )
2 tablespoons of Irish Baileys cream or Bourbon
2 tablespoons light corn syrup
¼ teaspoon of salt
1 lb confectioner’s sugar sifted (4 ¾ cups)
3 table spoons of hot milk
1. In large mixer bowl, combine butter, cocoa, bourbon, corn syrup and salt. Beat at medium speed of an electric mixer until smooth.
2. Gradually beat in confectioner’s sugar alternating with hot milk a little at a time, until spreading consistency is smooth. Beat at medium speed until fluffy.
a) I recommend you to use a good brand of cocoa.
b) Icing is a more professional term used when talking about frosting that is stiffer and pipes well. But, it is a much debated topic of discussion. Some feel that frosting is considered homespun or creamier and softer than icing. Others feel that frostings are the thickest and creamiest, followed by icings and glazes, which are thinner. Source: Baking 911
You might also want the recipe for: Chocolate Buttercream.
Receta en español: Frosting de Chocolate con Baileys.