Chief Longwind Of The North
Certified/Certifiable
In honor of my new granddaughter, Makenna, I give you Makenna's Chocolate-Hazlenut Cake Frosting.
Ingredients:
2 sticks of unsweetened butter, softened
2 cups confectioner's sugar
1 tbs. vanilla extract
1/3 cup dutched cocoa powder
3 tbs, water
18 oz. Nutella Hazlenut spread
Combine the confectioner's sugar, vanilla, and water in a small sauce pan. Heat and stir until the sugar is completely dissolved, making a thin syrup. Remove from heat. Place the butter into a large bowl. Add the syrup and stir until completely combined. Add the cocoa powder and whisk with a balloon whisk until smooth and creamy. Add the Nuttella and blend with a whisk until completely combined, and creamy.
I created this in honor of Makenna, and put it on a chocolate-mayonaise cake for her Daddy's birthday. There was left over frosting. The cake was a huge success. Everyone raved about the frosting. At a Sunday get together 2 days later, the frosting was broken out and everyone ate it with graham crackers. My S.I.L.'s mother Walked up to me and told me I could make frosting for her anytime. This frosting came out very good. The texture was exceptionally smooth. I think besides the wonderful Nutella/chocolate flavor, dissolving the confectioner's sugar in water removed that powdery texture normally associated with frosting. It was exceptional before adding the Nutella. It was better afterwards.
Oh, and I just eyballed the conffectioneer's sugar until it looked like the right amount. I think it was about two cups worth. you might have to adjust that part.
In the words of an old Alka-Seltzer comercial, and I quote, "Try it . You'll like it."
Seeeeeeya; Goodweed of the North
Ingredients:
2 sticks of unsweetened butter, softened
2 cups confectioner's sugar
1 tbs. vanilla extract
1/3 cup dutched cocoa powder
3 tbs, water
18 oz. Nutella Hazlenut spread
Combine the confectioner's sugar, vanilla, and water in a small sauce pan. Heat and stir until the sugar is completely dissolved, making a thin syrup. Remove from heat. Place the butter into a large bowl. Add the syrup and stir until completely combined. Add the cocoa powder and whisk with a balloon whisk until smooth and creamy. Add the Nuttella and blend with a whisk until completely combined, and creamy.
I created this in honor of Makenna, and put it on a chocolate-mayonaise cake for her Daddy's birthday. There was left over frosting. The cake was a huge success. Everyone raved about the frosting. At a Sunday get together 2 days later, the frosting was broken out and everyone ate it with graham crackers. My S.I.L.'s mother Walked up to me and told me I could make frosting for her anytime. This frosting came out very good. The texture was exceptionally smooth. I think besides the wonderful Nutella/chocolate flavor, dissolving the confectioner's sugar in water removed that powdery texture normally associated with frosting. It was exceptional before adding the Nutella. It was better afterwards.
Oh, and I just eyballed the conffectioneer's sugar until it looked like the right amount. I think it was about two cups worth. you might have to adjust that part.
In the words of an old Alka-Seltzer comercial, and I quote, "Try it . You'll like it."
Seeeeeeya; Goodweed of the North
