Soft And Creamy Double Chocolate Frosting
If eating raw eggs is a risk you're willing to take, then feel free to use the leftover yolks from the cake to make this frosting. Though frosting made with eggbeaters is perfectly fine, the one made with egg yolks has more body and better texture
Serves: About 3 cups or enough for 1 cake
  • 4 egg yolks (leftover from cake) with enough milk added to equal ½ cup or ½ cup egg substitutes
  • ½ cup unsweetened cocoa powder
  • ½ teaspoon instant coffee
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 4 ounces unsweetened chocolate, melted
  • 1 stick (8 tablespoons) butter, at room temperature
  • 3 cups confectioners’ sugar (sifted if it contains hard lumps)
  • 4 teaspoons corn syrup
  1. Mix eggs, cocoa, coffee, vanilla, and salt in a small bowl.
  2. Beat butter until light and fluffy. Add cocoa mixture and the melted chocolate; continue to beat until smooth. Add confectioner's sugar, 1 cup at a time, beating slowly at first until sugar has been incorporated into the mixture, then at medium speed until frosting is light and fluffy. Add syrup, beat until frosting is smooth and glossy. (Can be refrigerated up to 1 week and microwaved for a few seconds until just spreadable.)
Recipe by Three Many Cooks at