proof that lemons make everything better
Best-Ever Chocolate Frosting
for sophisticated palates only
This is going to seem like a catch-all recipe, and in a way it is. I have a tendency to combine recipes from several sources to get what I want. In this case, I couldn't decide if I was in the mood for chocolate or for lemon flavor.... so I put my hands together, and the results were divine, something like those orange-cream-centre candies in the Russell Stover box. I recommend it for a devil's food or yellow cake.
Prep time: ten minutes.
- 1 stick (1/2 cup) butter, softened. You MUST use real butter for this.
- One 3-ounce (small) brick cream cheese, softened.
- Vanilla extract. I like Penzey'sMexican Vanilla, it's nice and mellow.
- Lemon oil. This can be hard to find. I got mine from Williams-Sonoma but I don't think they carry it anymore. Boyajian is supposed to be the premier stuff. Lemon extract is not the same thing and I don't recommend it.
- Cocoa powder
- Powdered sugar
- In a medium bowl, beat 1 stick butter and the cream cheese until combined and smooth.
- Blend in 1/4 tsp vanilla, and 1/2 tsp--or so--lemon oil, NOT lemon extract. Add a pinch of salt.
- Blend in 1/3 cup cocoa powder.
- Add, alternating, approx. 1/2 cup milk and 5-6 cups powdered sugar, until thick and spreadable. Makes enough to frost and fill three layers, generously.
- Note: this is a buttercream frosting, and very susceptible to heat. Spread only on a completely cool, preferably a chilled cake. It will slide and melt if the cake is even a little warm. Store frosted cake in the refrigerator.