I found a recipe for this delicious frosting right when we started going GF. It was so good, I had to figure out how to do it gluten-free. It has a similar taste and texture to chocolate mousse. Yum! It pipes well, so it is great on cupcakes. No powdered sugar makes it easier to make for Christy. There is also a vanilla version that I will post as well.
Ingredients:
2/3 cup granulated sugar
1/3 cup flour (okay, I've used a GF mix, potato starch, and cornstarch---all work if you get the consistency right. Use your sauce/pudding making skills to use the correct amount.)
3 tablespoons cocoa powder (more if you like)
1 cup milk (I've use various alternatives...if it can make pudding, it will work)
1 cup butter (I haven't tried alternatives of this)
1 cup semisweet chocolate chips, melted
1. In a pan, whisk together sugar, flour, cocoa, and milk. Bring to a boil, stirring frequently. You are basically making a pudding. It needs to be a good pudding thickness to have enough body to pipe (if that is what you want). Too thin will make a frosting that will slump. After boiling for 2 minutes or so, remove from the heat and put in the fridge or freezer to cool. The original directions had you strain it as well. I haven't had a lump problem.
2. When the mixture is cool, put the butter in a mixer bowl and beat until creamy. Beat in the cooled chocolate mix and beat for a couple more minutes. Now add the not-hot melted chocolate and beat until fluffy. This can take 5 or 6 minutes. Add more cocoa powder if you want a stronger chocolate flavor.
3. This will generously frost a two-layer cake or 24 cupcakes. Also great as a filling. You can put it in the fridge for a while, but will need to beat it again to keep the fluffy texture.
2/3 cup granulated sugar
1/3 cup flour (okay, I've used a GF mix, potato starch, and cornstarch---all work if you get the consistency right. Use your sauce/pudding making skills to use the correct amount.)
3 tablespoons cocoa powder (more if you like)
1 cup milk (I've use various alternatives...if it can make pudding, it will work)
1 cup butter (I haven't tried alternatives of this)
1 cup semisweet chocolate chips, melted
1. In a pan, whisk together sugar, flour, cocoa, and milk. Bring to a boil, stirring frequently. You are basically making a pudding. It needs to be a good pudding thickness to have enough body to pipe (if that is what you want). Too thin will make a frosting that will slump. After boiling for 2 minutes or so, remove from the heat and put in the fridge or freezer to cool. The original directions had you strain it as well. I haven't had a lump problem.
2. When the mixture is cool, put the butter in a mixer bowl and beat until creamy. Beat in the cooled chocolate mix and beat for a couple more minutes. Now add the not-hot melted chocolate and beat until fluffy. This can take 5 or 6 minutes. Add more cocoa powder if you want a stronger chocolate flavor.
3. This will generously frost a two-layer cake or 24 cupcakes. Also great as a filling. You can put it in the fridge for a while, but will need to beat it again to keep the fluffy texture.
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