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To prepare the frosting: sift powdered sugar and cocoa powder together into a medium bowl. Combine with butter in mixer with paddle attachment and mix on low speed for 5 minutes. Scrape the bottom of the bowl with a plastic scraper. Slowly add the milk with the mixer running on low until all is incorporated. Mix again on medium speed for 5 minutes. Add the vanilla and salt and mix again until all is incorporated. Use at room temperature.
Will frost one 8" cake (4 layers).
* Chef Clapner recommends Valrohna cocoa powder.
Cook to Cook: Plugra butter is made with a higher fat content than most American butter (82.5% butterfat). It gives your recipes a richer flavor and lower water content, and is used by some chefs in place of normal butter. The name "Plugra" is derived from the French plus gras ("more fat").
Plugra unsalted butter |
