My husband’s birthday was last Friday. To celebrate I make him a yellow cake with chocolate frosting each year. There is usually a glitch whenever I make the actual cake. (Which comes from a box!) One year I didn’t mix the eggs well enough and when I cut into the cake an orange ball appeared…also known as a yolk. That produced some laughs. This year I was going to try and tint the cake batter blue, but 3 minutes after I popped the cake into the oven (insert explicative, I forgot to add the blue!), I pulled it out, squirted some drops of food coloring and used a toothpick to make it appear marbled. It didn’t look that pretty and there were a lot of bubbles in the cake. Oh well, at least he was a good sport and ate a huge piece without complaint.
This recipe dates back to my mom who learned it while growing up on the farm. Her paperback cookbook containing this delicious frosting recipe was a free handout at a county fair one summer. This frosting is the perfect blend of chocolate, sugar, vanilla and light on the butter. There’s also an ingredient that you don’t see in every frosting recipe, but I believe it makes the frosting fluffier.
Fluffy Chocolate Cream Frosting
6 Tbl unsalted butter at room temperature
1/8 tsp salt
1 tsp vanilla extract
1 pound (4 cups) confectioner’s sugar, sifted
2 egg whites
3 squares Baker’s Unsweetened Chocolate, melted and cooled
2-3 Tbl skim milk (can use whole or 2% too, whatever you have on hand)
Cream together butter, salt and vanilla in a large mixing bowl. Add sugar alternately with egg whites, beat well after each addition. To melt the chocolate, I placed it in a microwave-safe dish and microwaved for 30 seconds at a time until melted. You could also melt over a double boiler over the stove. When chocolate has cooled blend into frosting. Add milk gradually until smooth and fluffy. Use immediately. There is enough to frost tops and sides of two 8-or 9 inch round cakes.
To create the heart in the center, use any shape cookie cutter and press slightly into frosting. Sprinkle nonpareils inside shape and press down using a knife to ensure they don’t all roll away when you remove the cookie cutter.
To smooth out the frosting, dip an offset spatula or knife into warm water and spread evenly along top and sides of cake.For the frosting, I used a Wilton rosette tip inside a pastry bag.