CHOCOLATE BUTTERCREAM FROSTING... SHOTS?

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Chocolate Buttercream Frosting... Shots? image

I was reading a feature in our paper on frosting shots- yes, frosting shots! Apparently in some cities this is catching on quite fast. I clipped this recipe and have been moving it from here to there for a month. I thought I better post it for safe keeping. I personally would use this on a chocolate cake, but for the brave, pipe into small paper souffle cups and toss it back like a shot! I was able to frost a 9x13 cake and I believe this would be enough to frost 24 cupcakes or as the article stated, 30 frosting shots.

Provided by Brenda.

Categories     Dessert

Time 15m

Yield 1 1/2 cups, 12 serving(s)

Number Of Ingredients 7

1/2 cup butter, room temperature
8 ounces marshmallow cream
1/8 teaspoon salt
2 teaspoons vanilla extract
1/2 cup cocoa powder
2 cups powdered sugar
1 -2 teaspoon milk (optional) or 1 -2 teaspoon cream (optional)

Steps:

  • In a large bowl, combine the butter, marshmallow cream, salt and vanilla.
  • Using an electric mixer, beat on high until well mixed.
  • Beat in the cocoa powder on low speed just until incorporated.
  • Add the powdered sugar and mix on low just until incorporated, scraping the sides of bowl as needed.
  • If frosting is too thick you can add in milk or cream a teaspoon at a time until desired consistency.
  • Frosting can be refrigerated, but bring to room temperature for about 10-15 minutes before using.

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