Here is the best recipe for Chocolate Buttercream Icing:
2 sticks (8 oz.) unsalted butter
3 tablespoons dark corn syrup
1 teaspoon vanilla extract
pinch of salt
2/3 cup unsweetened cocoa, sifted
1 pound confectioner's sugar, sifted
1/2 cup of whipping cream
Cream the butter in the bowl of a sturdy mixer, using the paddle attachment. Beat in the corn syrup, vanilla and salt.
With the machine off, spoon in the cocoa. Carefully turn the mixer on low so as to avoid cocoa asphyxiation. Do likewise for the sugar, in three parts. Last, add cream. Beat until fluffy.
(from the local newspaper by a Chef Oliveras)
This icing recipe is great on cakes, cupcakes and out of the bowl. The best thing to do with it is make it, apply it to whatever you are icing (except yourself) then GIVE IT AWAY. It is too tempting to have in one's home. I made this today and had a good bit left over from the bundt cake I was icing. I put the leftovers in a small container to hide in the back of my refrigerator. For me, for me, for me and for me only.........
I notice from my stats and from the load of comments I receive on this blog that no one but family is reading this blog and that the two other people I've told about the blog don't comment. Maybe it was three people I told. I thought people found blogs and began reading them. Maybe not...... I'd like to have a few readers and don't know how to attract them. So, I'm having a contest. If you do not live in Louisiana, Mississippi or Alabama, and you contact me, I will mail a pound of Community Dark Roast Coffee to you. Community is the State coffee of Louisiana and is wonderful. The dark roast is serious coffee. Contact me.