Here’s a light and fluffy buttercream frosting for those who like their chocolate pure and simple.
Recipe information
Yield
makes 2 cups (frosts one 9-inch layer cake)
Ingredients
4 ounces unsweetened chocolate, chopped
3 tablespoons unsalted butter
1/2 cup whole milk
2 teaspoons vanilla extract
1/2 cup light agave nectar
Pinch of sea salt
1 1/3 cups nonfat dry milk
Preparation
Melt the chocolate and butter in a glass bowl in the microwave for 1 1/2 to 2 minutes. Stir to melt the chocolate completely. Whisk in the milk, vanilla extract, agave nectar, and salt. Blend well. Add the dry milk and whisk until well combined, with no lumps and a spreadable consistency. Cool in the refrigerator for 1/2 to 1 hour to thicken, then whip with an electric mixer to soften and fluff for a lighter texture.
Reprinted with permission from Baking with Agave Nectar: Over 100 Recipes Using Nature's Ultimate Sweetener by Ania Catalano. Copyright © 2008 by Ania Catalano; photography © 2008 by Lara Hata. Published by Celestial Arts, an imprint of the Crown Publishing Group, a division of Random House, Inc., New York.
Ania Catalano is a graduate of the Natural Gourmet School of Cooking in New York and the owner of the Gourmet Whole Foods Catering and Cooking School in Milford, Connecticut.
